Rum Mocha Brownie Bites

Afternoon folks!  We have had a busy week here on the "Miller Ranch".  Between school, therapies, working, baking, and visitors, I'm tired!  And the week is only half way over...  But on a positive note, I'm thankful for a great school, amazing therapists, a very-very part-time job, good food, and awesome friends and family!  Now on to why you are really here, the brownies!

I finally caved and bought the cookbook, "Booze Cakes".  And let me just say, I LOVE!  I cannot wait to try the Brandy Apple Chai Cake and the Pink Champagne Cake, just to name a few.

Thankfully the brownies I baked turned out yummy, so here is the recipe.


Mocha Rum Brownie Bites 


Ingredients For Brownies:

1 (19.8 oz.) box brownie mix
2 eggs
2 teaspoons vanilla extract
1/4 cup half & half
1/4 cup strong brewed coffee or espresso
1/2 cup dark rum (I used Jamaican Rum)
1/2 cup (1 stick) butter, melted

Directions:

Preheat oven to 350 degrees.  Grease a 9x13 inch baking pan.
Combine all brownie ingredients and mix well.  Pour into prepared pan and bake 40-45 minutes, or until a knife inserted in the center comes out clean.  Let brownies cool completely before cutting into 24 equal pieces.  Could also use cookie cutters to cut out shapes if you like.  Frost.  Can top with sprinkles, raspberries, or candied ginger if you feel the need to add a little flare.  I like flare.

Frosting Ingredients:

1/2 cup (1 stick) butter, melted
2/3 cup cocoa powder
3 cups confectioners' sugar
1/3 cup milk
1 tsp vanilla extract
 2 tsp dark rum

Directions:

Stir to combine butter and cocoa.  Beat in confectioners' sugar and milk in three alternating additions.  Add milk mixture to the butter and cocoa, along with vanilla and rum, stirring until smooth and creamy. 
Makes 3 cups




And yes, very tasty!

You can find the cookbook at Amazon.com