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

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

PinterestFacebookTwitterEmailPrintBookmark/FavoritesGoogle+Share

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’.

CRUST INGREDIENTS

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

BUTTER-RUM GOO INGREDIENTS

  • 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

DIRECTIONS
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!

4 ways to celebrate National Peanut Butter Day

January 24, 2012 By: Denise Leo, Global Brownie Ambassador Category: Holiday, Peanut Butter

PinterestFacebookTwitterEmailPrintBookmark/FavoritesGoogle+Share

According to This Site, today is National Peanut Butter Day.

I can think of 4 mouthwatering ways to celebrate:

1) Order some of those peanut-buttery Girl Scout Tagalong Cookies, which I will feature in a recipe next month, when the cookies arrive. Gotta plan ahead!

The glory of the Tagalong Cookie -- soon to be featured in an OutOfTheBoxBrownies recipe on this very site! Stay tuned.

2) Make my LunchBox Brownies, but use Peanut Butter slice-n-bake cookie dough instead of the Tollhouse Cookie dough that the recipe calls for. Any kid (or happy adult) will be tickled by these.

The LunchBox Brownie, originally made with Tollhouse dough and brownie batter, can also be made with Peanut Butter Cookie dough instead.

Behold, the key to all childhood dreams and to all adult wishes for world peace: The Lunchbox Brownie

3) Make my Elvis Brownie, which honors The King with a pan-fried peanut-butter brownie that is fit for Rock-n-Roll Royalty.

The last step in the Elvis brownie is to PAN-FRY IT in banana batter and melted butter. Uh-huh-huh!

4) Make my Peanut Butter Cheesecake Brownie, which is a delicately balanced treat of perfection that you can stuff in your face with grace and style.

Part cheesecake, part peanut butter, part “get-yo-hands-off-it-cuz-it’s-mine”.

Having shared these 4 fabulous ideas for what to do on National Peanut Butter Day, I have just 4 more words for you:  HOORAY FOR PEANUT BUTTER!