recipes articles & more

Top Brownie Recipes
Sweet Strawberry Desserts
Grow & Cook Your Own Fresh Peas
Giveaway! Win Bruce Aidells’s Must-Have Grill Tools
Homemade Applewood-Smoked Bacon
Southern Buttermilk Biscuits
Macaroni and Cheese Recipe: Create Your Own
Summertime Sangria
The Perfect Menu for Picnic Season
Spring Vegetable Ragout with Fresh Pasta
Best Burgers On the Block
Gluten-Free Baked Treats
Baconize It!
Garden Party Cocktail
Classic Lattice-Top Blueberry Pie
10 Ways to Eat Less Meat
Cheesecake Recipe: Create Your Own
Potato Salad Recipe: Create Your Own
Fresh & Healthy Recipes
Roast Chicken Redux

Post your own recipe

print | |

View All Community Recipes comments (0)

Rum Brownie

Posted: February 6th, 2012
by DraganaSaas

These fudgy brownies can be customized with nuts, candies, and chocolate and caramel toppings, just to name a few options.

Serves/Yields: Yields 24 brownies

Created Using: Brownies

all-purpose flour cocoa powder dried cherries more more

For the Brownies

12 oz. (1-1/2 cups) unsalted butter

3-3/4 oz. (1-1/4 cups) cocoa powder

2-3/4 cups granulated sugar

1/2 tsp. table salt

2 Tbs. dark rum

2 tsp. pure vanilla extract

5 large eggs

7-1/2 oz. (1-2/3 cups) all-purpose flour

3/4 cup dried sweet cherries

3/4 cup semisweet chocolate chips

6 oz. chopped bittersweet chocolate

4 oz. (1/2 cup) unsalted butter

Position a rack in the center of the oven and heat the oven to 325 degrees F. Line the bottom and sides of a 9x13-inch straight-sided metal baking pan with heavy-duty aluminum foil, leaving about a 2-inch overhang on the short sides. Lightly butter the foil.

Put the butter in a large (4-quart) saucepan over medium-low heat and stir occasionally until melted, about 2 minutes. Off the heat, whisk in the cocoa powder until smooth, 1 minute. Add the sugar and salt, and whisk until well blended. Use your fingertip to check the temperature of the batter -- it should be warm, not hot. If it's hot, set the pan aside for a minute or two before continuing.

Whisk in the dark rum and vanilla extract and then the eggs, two and then three at a time, until just blended. Sprinkle the flour over the batter and stir with a rubber spatula until just blended. Stir in the dried cherries and chocolate chips.

Scrape the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, 35 to 45 minutes. Do not overbake. Cool the brownies completely in the pan on a rack, about 3 hours.

Put the chopped bittersweet chocolate and butter in a small, heatproof bowl set over a small pot of barely simmering water and stir frequently until melted, about 3 minutes (alternatively, the chocolate and butter can be melted in a microwave).

Using the foil overhang, lift the brownies from the pan. Invert onto a cutting board, carefully peel away the foil, and flip again. Pour the glaze over the brownie and spread to within 1/2 inch of the edges using a small offset spatula. Set the brownie aside until the glaze is firm. Cut the brownie into 24 squares and serve immediately, or wrap in in plastic or waxed paper and refrigerate for up to 5 days. Let the brownies come to room temperature before serving.