- 1 Fudge Brownie Mix
- 6 ounces Semi-Sweet or Dark Chocolate or a combination of the two
- ¼ cup Heavy Cream
- Spiced Rum
Prepare the brownie mix using the instructions on the box. I usually do not bake as long as the box instructs to avoid over baking. Keep a close eye when baking. When baked, take two tooth picks and poke around the baked pan of brownies. Using a squirt bottle; lightly squirt the spiced rum over the pan. Cool for 10 minutes.
In a double boiler, place chocolate and heavy cream. Stir when melted. Pour over cooled brownies.
I made these brownies on the “fly” one evening when I needed a quick dessert. The spiced rum gives these brownies the gooeyness most people crave and the frosting just adds even more gooeyness. I like to prepare these in foil pans when transporting to a potluck or party because there is no pan that needs to be returned to you. Placing the spiced rum in a squeeze bottle helps control the amount of rum you squeeze onto the brownies. Do not go overboard on the rum. Theses squeeze bottles can be purchased at any big box store. I use catsup and mustard bottles. They are cheap and can easily be replaced.
This has become my husband’s favorite brownie dessert!