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Rum Brownies and Welcome to #Choctoberfest with Imperial Sugar

written by Ali

Today is one of my favorite days of the year, because it is the official start of #Choctoberfest. This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor Imperial Sugar and the other sponsors listed below.

Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:

$100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean’s
300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen

This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget.

a Rafflecopter giveaway

Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean’s products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.

So let’s get this party started with some Rum Brownies. Remember a few weeks ago when I went rum tasting? I couldn’t resist doing a little pairing of Stillwagon Distillery’s Pineapple Rum with chocolate in these amazing brownies. I used Imperial Sugar for these brownies – Imperial Sugar is a gold sponsor for #Choctoberfest. I’ve been loving their granulated, powdered and brown sugars. My hall closet smells like brown sugar – and can I just say how happy that makes me?

These brownies are super boozy – just a warning in advance. If you don’t want to make them with alcohol, substitute the rum for an additional 1/2 cup of milk. These rum brownies have a perfect fudge brownie consistency. I’ll confess that I thought we were out of milk and used heavy cream instead for these and they turned out great. Imperial Sugar has a great consistency that was absolutely perfect for these brownies.

Yum

Rum Brownies and Welcome to #Choctoberfest with Imperial Sugar

Ingredients

¾ cup butter
¾ cup Imperial Sugar
½ cup cocoa powder
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
¼ teaspoon baking soda
1 ½ cup flour
½ cup milk
½ cup pineapple rum (or any rum you have on hand)

Instructions

Preheat oven to 350 degrees
Combine the butter, sugar, and cocoa powder in a medium saucepan over low heat and stir until the butter is melted and the sugar and cocoa powder are combined. Take the mixture off the heat and let cool for about five minutes.
Add the eggs and vanilla to the melted butter/sugar/cocoa mix and stir to thoroughly incorporate the eggs. Add the milk and rum and stir. Combine the baking powder, baking soda, and flour in a small bowl. Add the dry ingredients slowly to the chocolate mix, stirring after each small addition. The batter will be a bit lumpy.
Spread the brownie mixture in a well-buttered 11x7 baking dish. Bake for 30 minutes or until a knife inserted in the middle of the brownies comes out clean.

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Here’s the list of all the great blogs that are participating this week:

An InLinkz Link-up

October 16, 2017 7 comments

Baked Goods Dessert Holiday Recipes

Wine-y Dark Chocolate Brownies

written by Ali

I suspect if I have a life’s motto, it’s when life is in chaos, eat chocolate and drink wine. This recipe is the best of both worlds, as it incorporates lots of chocolate and a good, robust wine. The addition of dried Bing cherries gives the brownies a bit of chew and compliments the dark chocolate chips.

Wine-y Dark Chocolate Brownies
Makes 40 brownies

¾ cup butter
¾ cup sugar
½ cup cocoa powder
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
¼ teaspoon baking soda
1 ½ cup flour
½ cup milk
½ cup red wine
1 cup dark chocolate chips
½ cup dried cherries

Preheat oven to 350 degrees

Combine the butter, sugar, and cocoa powder in a medium saucepan over low heat and stir until the butter is melted and the sugar and cocoa powder are combined. Take the mixture off the heat and let cool for about five minutes.

Add the eggs and vanilla to the melted butter/sugar/cocoa mix and stir to thoroughly incorporate the eggs. Add the milk and red wine and stir. Combine the baking powder, baking soda, and flour in a small bowl. Add the dry ingredients slowly to the chocolate mix, stirring after each small addition. The batter will be a bit lumpy. Add the dark chocolate chips and dried cherries and stir until these are incorporated.

Spread the brownie mixture in a well-buttered 11×7 baking dish. Bake for 35 minutes or until a knife inserted in the middle of the brownies comes out clean.

February 17, 2016 0 comment