Black And White Rum Brownies
From chefmeow 15 years ago
- 30 minutes to make
- Serves 12
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marcus Estate in Greenville, Texas in 1994.
Ingredients
- 3/4 cup flour shopping list
- 1/4 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup granulated sugar shopping list
- 1/3 cup vegetable shortening shopping list
- 2 tablespoons water shopping list
- 6 ounces semisweet chocolate chips shopping list
- 1 teaspoon vanilla shopping list
- 2 eggs shopping list
- 1-1/2 cups coarsely chopped walnuts shopping list
- 4 tablespoons rum shopping list
- white frosting Layer: shopping list
- 1/2 cup butter shopping list
- 1 teaspoon vanilla shopping list
- 2 cups confectioners’ sugar shopping list
- chocolate glaze Layer: shopping list
- 6 ounces semisweet chocolate chips shopping list
- 1 tablespoon vegetable shortening shopping list
How to make it
- For brownies sift dry ingredients together and set aside.
- Combine sugar, shortening and water in pan.
- Heat stirring constantly until sugar melts and mixture boils then remove from heat.
- Stir in chocolate chips and vanilla until smooth then beat in eggs one at a time.
- Stir in dry mixture and nuts then spread evenly into square baking pan.
- Bake at 325 for 30 minutes then remove from oven and sprinkle rum on top while still hot.
- Cool completely.
- For white frosting layer beat butter and vanilla until creamy.
- Add sugar gradually until smooth then spread evenly on top of brownie layer and chill until firm.
- For chocolate glaze layer melt chocolate and shortening in double boiler then spread on top.
- Cut in squares then chill until served.
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