I have never really been a fan of brownies … more than likely because I never had these. Plus, growing up, my mom would typically just make the Duncan Hines or Betty Croker box/bag brownies, which were never all that gooey. Then she would add nuts, so, if you take into consideration the fact that I don’t like chocolate, that’s three strikes. The original recipe for these called for a bag of brownie mix and I wasn’t having any of that. I’m definitely a, “if you can make it from scratch, do it,” kind of person. Thus, I searched the Interweb for a recipe for homemade brownies that used chocolate chips instead of semi-sweet chocolate squares. Lo and behold, I found one that included rum as one of the ingredients. Whenever I can use booze in a recipe, I consider that a win-win!
1/2 cup butter
1 11.5-oz. bag milk chocolate chips
1-2/3 cups sugar
1-1/4 cups flour
2 Tbsp. rum
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
12 Double Stuf Oreos, crushed
2/3 cup vanilla frosting (about half of 16-oz. container), optional
Preheat oven to 350°. In a large saucepan, melt the butter ver low heat. Add the chocolate chips and stir constantly until completely melted. Beat in the sugar, flour, rum, vanilla, baking powder, salt and eggs in the order given. Stir in 8 crushed Oreos. Bake in a greased 9-by-13-inch pan for 25 minutes or until it passes the toothpick test. Allow to cool completely. Crush remaining 4 Oreos and sprinkle over the top of the brownies. Put frosting in a pastry bag and drizzle over cookies.