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How To Make Rum Brownies

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Written by Dixie   

Introduction:  These Rum Brownies require no baking and should be refrigerated. This was one of my mother's all-time favorites. One of my favorite memories was when I would help gather all the ingredients and watch her stir-up the goodies. Spend some good quality time and let your kids help. They will love it.  Enjoy!!


You Will Need:

1 cup chopped walnuts

2 cups miniature marshmallows

2 3/4 cups graham cracker crumbs

1 cup powdered sugar

2 cups (12 oz) semisweet chocolate pieces

1 cup evaporated milk

1/4 teaspoon salt

1 1/2 teaspoons rum extract

a large bowl

a medium saucepan

a buttered 8-inch baking pan or dish

Step 1.  In bowl, combine walnuts, marshmallows, graham cracker crumbs and powdered sugar; set aside.

Step 2.  In saucepan, combine chocolate and milk. Heat over low heat until melted and smooth, stirring constantly. Remove from heat and stir in salt and rum extract. Remove 1/2 cup chocolate mixture; set aside.

Step 3.  Mix remaining chocolate mixture with graham cracker crumb mixture until all crumbs are moistened.

Step 4.  Turn batter into baking pan, pressing down to fill pan evenly. Spread with reserved chocolate mixture. Refrigerate in pan. Cut chilled brownies into squares. Makes about 25 - 1 1/2-inch brownies.


Tips:  Store in refrigerator. Can use chopped pecans instead of walnuts.

Warnings:  Make sure brownies are completely cooled before cutting.




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