Cookie Recipes
Chocolate Rum Brownies with
Chocolate Rum Buttercream Frosting
Yield: 10 servings
Ingredients
Brownie
- 2/3 cup semisweet chocolate chips
- 1/3 cup melted butter
- 4 eggs
- 1 cup granulated sugar
- 3/4 cup finely ground walnuts
- 1/3 cup all-purpose flour
- 2 tablespoons rum
- 1 teaspoon vanilla extract
Chocolate Rum Buttercream Frosting
- 1/2 cup butter
- 1/2 cup melted semi-sweet chocolate chips, cooled
- 1 tablespoon rum
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F. Butter a 10 inch springform pan.
Brownie
- Melt the chocolate in the top of a double boiler over hot, not boiling, water. Stir in the melted butter until thoroughly blended; set aside.
- In the large bowl of an electric mixer, beat the eggs with the sugar until mixture is light and fluffy, about 10 minutes.
- Fold in the walnuts, flour, rum and vanilla extract until blended. Do not over-mix. (This can be done on the lowest speed setting.)
- Fold in the chocolate mixture.
- Pour batter into prepared pan and bake for about 25 minutes or until a cake tester, inserted in center, comes out clean.
- Allow cake to cool in pan.
- Remove metal ring and frost cake with Chocolate Rum Buttercream. Swirl it around in a decorative fashion and sprinkle top with shaved chocolate and a bit of sifted confectioners' sugar.
Chocolate Rum Buttercream Frosting
- Beat butter until light and creamy.
- Beat in the chocolate until blended.
- Beat in the rum and vanilla extract.