“Why add rum to your brownies?”, you ask.
There are several good reasons: (1) rum tastes good, (2) the children aren’t allowed to eat these which means more for you, (3) it makes a dense, almost fudge-like brownie and (4) Why not?.
1/2 cup sugar
1/3 cup butter
2 tbsp strong, black coffee
6 oz good chocolate, your preference of sweetness (I used dark bittersweet)
1 tsp vanilla extract
3/4 cup flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chopped walnuts
3-4 tbsp rum
Mix the flour, baking powder, salt and walnuts together. Set aside.
Heat the sugar, butter and coffee over low heat until the butter is melted. Remove from heat. Add the chocolate and vanilla, stirring till the chocolate is melted. Add eggs, beating well.
Pour the chocolate batter into the flour mixture. Mix well.
Pour the brownie mixture into a greased 9-inch square baking dish.
Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
With a toothpick or fork, poke holes into the top of the brownie. Pour the rum over top. Let cool.
The brownies taste good with or without new yarn arriving in the mail, but if you have the choice, I’d encourage you to have yarn arrive on the day you bake these up. Or any other day.
Behold 100% bamboo yarn.
It was handspun by the talented Bobbi of Kitty Grrlz. She named it Ice Princess.