Best Fudge Brownies With Butter Rum Frosting Recipes

BUTTER RUM FUDGE

Steps:

• Prepare an 8-inch square baking dish by lining it with parchment paper. Set aside.
• Add white chocolate morsels, butterscotch morsels, rum extract, and marshmallow cream to a large mixing bowl. Set aside.
• In a large, heavy saucepan, add butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 5 minutes, stirring constantly. Remove from heat and pour over white chocolate mixture. Using an electric mixer, blend for about one minute, until morsels are melted and mixture is smooth.
• Pour mixture into prepared baking dish and refrigerate for two hours (or overnight), covered with a piece of plastic wrap.
• Once set, cut into bite sized pieces and store in an airtight container at room temperature for two weeks. For freshest fudge, only cut as needed, keeping the large chunk of fudge in a ziploc bag until ready to eat.

BUTTERED RUM FUDGE

Steps:

• Line an 8" by 8" pan with parchment paper and grease with nonstick cooking spray. In a large microwave safe bowl, combine white chocolate, sweetened condensed milk, and butter. Microwave on medium power for 1 minute intervals, stirring after each minute.
• When mixture is smooth and no lumps remain, stir in pecans, rum, vanilla and salt. Pour into prepared baking dish, sprinkle with more pecans and dust with cinnamon. Refrigerate for 3 hours, or until fudge is set.

FUDGE BROWNIES WITH BUTTER RUM FROSTING

Steps:

• Pre-heat oven to 350 F. Mix and Bake brownies according to the box directions. In a greased 9x13 baking pan. Set aside to cool.
• Put softened butter in a medium size bowl. Add powdered sugar, and the rum extract. Start to mix and add drops of milk, if needed to make a spreading frosting consistency.
• Spread frosting on the brownies, then immediately sprinkle the shredded coconut over the top. I like to cut mine up into little squares for serving.

SCRUMPTIOUS FROSTED FUDGY BROWNIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
• Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
• To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
• Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.

BROWNIE FROSTING

Steps:

• Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.

FUDGY BROWNIES WITH PEANUT BUTTER PUDDING FROSTING

Steps:

• Prepare and bake brownies according to package directions. Cool on a wire rack., Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate frosting just before cutting.