Rum Brownies with Meringue Crumble

Rum Brownies with Meringue Crumble
Makes 16 brownies
Recipe is stated for 16 brownies in a 8×8 inch pan
(I doubled the recipe for my 12 x 13 inch pan)
Rum Brownies with Meringue Crumble
adapted from Best Ever Chewy Brownies by Handle The Heat


1 1/4 cups (249 grams) granulated sugar
5 tablespoons (71 grams) unsalted butter
2 large eggs plus 1 egg yolk, cold
1 teaspoon vanilla extract
3/4 cup (75 grams) unsweetened cocoa powder
1/3 cup vegetable oil
1/2 cup (63 grams) all-purpose flour
1/8 teaspoon baking soda
1 tablespoon cornstarch
1/4 teaspoon salt
3/4 cup (128 grams) semisweet chocolate chips
2 tbsp rum

Rum of your choice
Icing sugar
Meringue cookie topping

To make Chewy Chocolate Brownies

Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil and spray with nonstick cooking spray. Melt butter and sugar in a pot or saucepan until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.

With a rubber spatula, stir in the flour, baking soda, cornstarch, rum and salt until combined. Stir in the chocolate chips.

Spread the brownie batter evenly into the prepared pan. Sprinkle on crushed meringue cookies for the extra crunch. 

Place brownies the oven and bake for 30 minutes (my pan required 37 minutes) or until the brownies are set and a cake tested inserted into the center has moist crumbs attached. Do not overbake. Let cool completely before cutting and serving. 

Make a rum glaze by mixing icing sugar with a tablespoon of rum. Drizzle over brownies.


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