Rum Brownies

By Yankee Magazine

Feb 06 2007




1 cup shortening or butter
4 (1-ounce) squares unsweetened chocolate
2 cups sugar
3 tablespoons dark rum
4 eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
3/4 cup chopped walnuts or pecans


Melt the shortening and chocolate in top of a double boiler over simmering water. Remove from heat and add the sugar and rum, mixing well. Add the eggs and vanilla extract and beat until well blended. Stir in the flour and salt, and then fold in the chopped nuts.

Spread the batter evenly in a well-greased 9×13-inch baking pan. Bake for 25 minutes in a 350-degree preheated oven. Cool completely in pan, frost with your favorite chocolate or vanilla frosting (if desired), and then cut the brownies into squares or bars and enjoy.