Out Of The Box Brownies: Magical brownie recipes that start with a box

Gooey Butter Rum Blondie

October 18, 2012 By: Denise Leo, Global Brownie Ambassador Category: Alcohol, Blonde Brownie, Chilled, Cream Cheese, Creative, Decadent, Fun For Kids, Nut-Free

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For autumn, these gooey, buttery, rum-tickled bar cookies are just about perfect. (But, once you taste them, you’ll see that they’re perfect for any season, really.) But, before you make these, be sure you like goo, OK? Um, because they’re gooey. Just sayin’.


  • 1 box yellow cake mix (I used Pillsbury Moist Supreme)
  • 1/2 cup melted butter
  • 1 egg


  • 1 package cream cheese
  • 1/2 cup melted butter
  • 2 eggs
  • 2 tsp rum extract (more or less, to taste)
  • 3 1/2 cups sifted confectioners sugar

Melt 1/2 cup of butter (1 stick). I usually bust the stick in two and use a Pyrex measuring glass in the microwave, set at half-power for about 45 seconds, adding more time if needed.

Mix cake mix, melted butter, and egg in an electric mixer. Instead of a pourable batter, you will get a very thick dough of a rich yellow shade. Yum!

Grease a 9×13 inch pan with no-stick spray. I like to use a butter-flavored spray. The Pam brand has a few different flavors in their spray cans.

Press dough into the pan as a thin crust.

Using an electric mixer, whip the cream cheese until creamy and smooth. This will make your ”buttery goo” much smoother, so don’t skip this step.

Whip it good.

Melt another 1/2 cup of butter, just as you did in the first step of this recipe. Into the cream cheese bowl, add the melted butter, 2 eggs, and rum extract. (Keep in mind that rum extract is NOT the same thing as rum.)

Mix until smooth. It will smell a little bit heavenly.

Add the sifted confectioners sugar and mix completely.

Pour the resulting goo on top of the unbaked, doughy crust.

Bake at 350 F for 35-45 minutes. It should be getting brown on the edges, but it will still be soft in the center. The following photo may help you know what to look for. Don’t let the edges burn, but feel free to let them get pretty dark brown. When I saw how dark I’d allowed my edges to get, I was worried I’d have to cut them off as scrap. Boy, was I surprised at how daggone delicious those edges were.

You can eat it while it’s still warm or after it reaches room temperature. If you’re not going to eat it right away, store it covered in the refrigerator. It’s delicious right out of the refrigerator — or heated in the microwave for 10-15 seconds. I haven’t tried this, but I think it would be awesome heated, with a scoop of vanilla ice cream, some butterscotch syrup, and some toasted pecans. <Ooh! I just got goosebumps.>

You want comfort food? This is your recipe, my brownie baking amigos: The Gooey Butter Rum Blondie!

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