Rumchata Brownies

If you are looking for easy chocolate dessert ideas, these are really the best brownies. Boozy rum, spicy cinnamon, rich chocolate flavor these chewy mouthwatering bars. And to top it off, they are dusted with cocoa for an beautifully aesthetic touch.

*This post may contain affiliate links.

Why you’ll love Rumchata brownies

If you are looking for easy chocolate dessert ideas, these are really the best brownies. Boozy rum, spicy cinnamon, rich chocolate flavor these chewy mouthwatering bars. And to top it off, they are dusted with cocoa for an beautifully aesthetic touch.

I’ve always loved this flavor combination of cinnamon and chocolate, and its so easy to make as a bar- you can mix all the ingredients in just one bowl and bake them up in one 8 x 8 inch baking dish. Voila!

Recipe Tips for the best Rumchata brownies

• Sift the cocoa powder for an easier time mixing it in and a smoother batter.

• Careful not to over bake them. The key to a soft and chewy bar is to pull them out of the oven as soon as they puff up in the center and turn light golden brown around the edges. I can be difficult to tell when a brownie is done because they are already dark in color. If you insert a toothpick into the center and it comes out relatively clear, and the top appears to be crusted, they are done. It makes a HUGE difference in the texture of your bar, and I think it also makes them last a little longer too!

Recipe Variations

Try add-ins like your favorite nuts or chocolate chips.

FAQ

• What makes a chewy brownie?

  In short, adding less flour to the fat and sugar ratio. Where a cake recipe might call for over two cups of flour and a half cup of butter to make the cake fluffy and airy, brownies call for 1 cup of flour and ½ cup of butter to make the brownie dense and chewy.

• How are brownies different from blondies?

  Brownies are very similar to blondies except there is no cocoa powder added to blondies, where that is the main flavor ingredient in brownies.

• Can I freeze baked brownies?

  Absolutely! Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.

• Can I cut back on the amount of sugar in brownies?

  Yes, you can reduce the sugar to about 25% (so instead of adding 1 cup to this recipe, you will add ¾ cup) without affecting the texture. If you are looking to significantly reduce the sugar, I would recommend trying a cookie bar recipe instead, which I have developed to accommodate a lower amount of sugar.

  Check these out:

  Double Chocolate Cookie Bars

  Chocolate Chip Cookie Bars

  Mexican Hot Chocolate Cookie Bars

Helpful Kitchen Tools

• Spatula

• Stand mixer or hand mixer

• parchment paper

• 8 x 8 inch baking dish

• mesh strainer

Ingredients

• 1 cup granulated sugar

• ½ cup unsalted butter, melted   

• 2 large eggs

• 1 tsp vanilla extract

• 3 tablespoons Rumchata

• ¾ cup unsweetened cocoa powder, plus extra for dusting on top

• ½ cup all purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt
  

How to make Rumchata brownies

Prep

• Melt the butter and allow it to cool slightly.

• Preheat oven to 350℉. Line an 8 x 8 baking dish with parchment paper.

Make the dough

• In a large bowl add granulated sugar, baking powder, baking soda, cinnamon, and salt and mix until well combined.

• Mix in the melted butter, scraping down the sides of the bowl.

• Mix in egg, vanilla, and rumchata and scrape down the sides of the bowl.

• Use a mesh strainer to add the unsweetened cocoa powder to the bowl and mix well, scraping down the sides of the bowl. 

• Add flour and mix until well combined, scraping down the sides of the bowl.

• Pour the mixture into the parchment lined pan and spread it evenly to each corner.

Bake

• Bake for 25 - 30 minutes, or until the edges become lightly golden brown and the middle puffs up slightly.

• Let cool and set in the pan for about 1 hour and wait until completely cooled before dusting the cocoa on top.

• Before you cut the brownies, add a little cocoa powder to the mesh strainer and lightly shake it over the top of the brownies.

---

How to Store

Store Rumchata brownies at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.

You can also freeze Rumchata brownies easily. Just place (fully baked and cooled*) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.

*If you want them to look extra fresh after freezing them, wait to dust the chocolate on top until after they are thawed.

---

You might also like →

• Lemon Sugar Cookie Bars

• Chocolate Chip Cookie Bars

• Cookies ‘n Cream Cookie Bars

• Snickerdoodle Cookie Bars

• Iced Oatmeal Cookie Bars

• Peanut Butter Chocolate Chip Cookie Bars

• Cowboy Cookie Bars

• White Chocolate Macadamia Nut Cookie Bars

boozy brownies, chocolate desserts, cinnamon chocolate, cinnamon desserts, the best brownies

dessert, bars, brownies

american

Servings: 16

Author: Jessie Cagliero

PRINT RECIPE

With ImageWithout Image

Rumchata Brownies

If you are looking for easy chocolate dessert ideas, these are really the best brownies. Boozy rum, spicy cinnamon, rich chocolate flavor these chewy mouthwatering bars. And to top it off, they are dusted with cocoa for an beautifully aesthetic touch.

Prep time: 30 minutesCook time: 25 minutesTotal time: 55 minutes

Cook modePrevent screen from turning off

Ingredients

• 1 cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 3 tablespoons Rumchata
• ¾ cup unsweetened cocoa powder, plus extra for dusting on top
• ½ cup all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Directions

1. Melt the butter and allow it to cool slightly.
2. Preheat oven to 350℉. Line an 8 x 8 baking dish with parchment paper.
3. In a large bowl add granulated sugar, baking powder, baking soda, cinnamon, and salt and mix until well combined.
4. Mix in the melted butter, scraping down the sides of the bowl.
5. Mix in egg, vanilla, and rumchata and scrape down the sides of the bowl.
6. Use a mesh strainer to add the unsweetened cocoa powder to the bowl and mix well, scraping down the sides of the bowl.
7. Add flour and mix until well combined, scraping down the sides of the bowl.
8. Pour the mixture into the parchment lined pan and spread it evenly to each corner.
9. Bake for 25 - 30 minutes, or until the edges become lightly golden brown and the middle puffs up slightly.
10. Let cool and set in the pan for about 1 hour and wait until completely cooled before dusting the cocoa on top.
11. Before you cut the brownies, add a little cocoa powder to the mesh strainer and lightly shake it over the top of the brownies.

Nutrition Facts

Calories

132

Fat

7 g

Sat. Fat

4 g

Carbs

18 g

Fiber

2 g

Net carbs

16 g

Sugar

13 g

Protein

2 g

Sodium

91 mg

Cholesterol

39 mg

*Nutrition is auto-calculated by recipes generator.

Did you try this recipe?

Tag @themoddaisy on instagram and hashtag it #themoddaisyrecipes

---