Dark Rum Brownies Food

DARK AND STORMY BROWNIES

Dark and Stormy Brownies image

Inspired by the Bermuda drink, our rich, dark and stormy brownies are made with Betty Crocker Fudge Brownie mix, ginger beer and rum.

Provided by By Inspired Taste

Categories Dessert

Time 1h25m

Yield 24

Number Of Ingredients 5

Ingredients

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
1/2 cup vegetable oil
1/4 cup ginger beer
2 tablespoons rum
2 eggs

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with cooking parchment paper or foil; spray paper or foil with cooking spray.
In medium bowl, stir together all ingredients until smooth. Pour batter into pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool completely, about 45 minutes. Cut into 6 rows by 4 rows.

Nutrition Facts : ServingSize 1 Serving

RUM-RAISIN CHOCOLATE BROWNIES

Rum-Raisin Chocolate Brownies image

Provided by Beth Peterson

Categories Rum Chocolate Egg Fruit Dessert Bake Raisin Winter Bon Appétit Arizona Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 16 brownies

Number Of Ingredients 8

Ingredients

1 cup raisins (about 5 1/2 ounces)
1/4 cup dark rum
3/4 cup (1 1/2 sticks) unsalted butter
4 ounces unsweetened chocolate
2 cups sugar
4 large eggs
3/4 cup all purpose flour
1 cup semisweet chocolate chips

Steps:

Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Soak raisins in rum in bowl until plump, about 30 minutes. Stir butter and unsweetened chocolate in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in sugar and eggs. Mix in raisins with liquid, then flour. Mix in chips. Transfer batter to pan. Bake until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool brownies in pan on rack. Cut into squares.

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