These Rum-Frosted Brownies sounded delicious and different so I eagerly whipped up a batch for a weekend dessert. Well...I used actual rum in the frosting as was written in the recipe...and all I can say is it was a good thing it was the weekend! I enjoy the flavour of rum but these puppies almost put me over the limit - they were really strong! The brownies themselves were moist and fudgey and I did like the frosting layer with melted chocolate spread on top, but next time I make them I will use the non-alcoholic substitute of milk and rum flavouring! (No complaints from hubby while eating the 'real thing'...and we didn't even let the kids have any!)
Rum-Frosted Brownies
1 cup butter
4 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups sugar
2 tsp vanilla
1 cup flour
1 cup chopped pecans
Preheat oven to 350 degrees F, greased 9x13” pan
Melt butter and chocolate in saucepan. Remove from heat and cool. In large mixing bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Fold in flour. Stir in pecans and spread in prepared pan. Bake at 350 for 30 mins. or until firm on top. Cool before frosting.
Frosting:
1/2 cup butter, softened
1 (one pound) box powdered sugar
3-1/2 Tbsp rum
6 oz. semi-sweet chocolate
2 Tbsp butter
1/2 cup chopped pecans
Beat 1/2 cup butter, sugar, and rum. Spread over cooled brownies. Melt chocolate and 2 Tbsp butter and spread evenly over powdered sugar mixture. Sprinkle chopped pecans over chocolate. Let stan until firm and cut into bars
* substitute rum with 3 Tbsp milk and 1-1/2 tsp rum flavouring.
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