Boozy brownies

Rum.

Chocolate.

And three sticks of butter.



I don't think I ever want to make non-alcoholic frosting ever again. Adding rum into the recipe allows you to taste all the different flavors of each bite in separate stages, if that makes sense at all. Even if it doesn't, you should invite some friends over and make these brownies immediately, because they're really at their best the day they're made, before all the rum evaporates.



Cuba Libre Brownies
From The Boozy Baker

For the brownies:
1 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt (I like the large-grained kind in this recipe)
10 oz bittersweet chocolate chips
1 cup sugar
3 eggs
3/4 cup coca-cola
1/4 cup rum

For the frosting:
1 stick softened unsalted butter
3 tbs cocoa powder
1/3 cup rum
4 cups powdered sugar
zest of two limes

Preheat the often to 350F. Butter and flour a 9x13 pan. In a medium bowl, combine flour, salt, and baking soda. In a large bowl, lightly cream flour and sugar, and then add the eggs one at a time. Melt the chocolate in the microwave and add that to the egg mixture. Add the flour mixture, cola, and the rum to the egg mixture. Combine, spread in baking pan, and stick it in the oven for ~35 min. While the brownies are baking, all the ingredients for the frosting in another bowl. After the brownies are done baking, let it cool for about 10 min before frosting. Serves... 1. Maybe 2.