Chocolate and cinnamon are always a great pairing which is why Boozy Rumchata Brownies laced with sweet vanilla, mocha, and warm cinnamon make for a decadent treat with just a hint of rum.
Why limit yourself to Guinness and whiskey on St.Patrick’s Day when you can celebrate the holiday with Boozy Rumchata Brownies? I like to ensure all alcohol is treated equal on this national drinking day which is why my Boozy Rumchata Brownies, although spiced from South of the border, make a great St. Patrick’s Day treat. And seriously, since I’m in Texas, we alway need a little spice in our flavors.
Boozy Rumchata Brownies are a one bowl, 30-minute wonder which means you have more time for day drinking! It’s literally wet ingredients + dry ingredients, give it a good ol’ whirl and pour it into your pan.
Rum-cha-cha-cha! And you’re done!
<3M and I did a bit of quality control of the Boozy Rumchata Brownies this weekend and made them even more decadent and boozy by serving them a la mode style with a warm brownie, cinnamon ice cream and a drizzle of of more Rumchata on top in place of a chocolate syrup.
<3M declared it a $10 dessert that he’d be more than willing to pay for at a restaurant. I’d call that a win!
If you’re looking to make my Boozy Rumchata Brownies a little more St. Patrick’s Day-eseque, you can always throw a few 
Happy St. Patrick’s Day!
Looking for other St. Patrick’s Day treats? Check out my quick Irish Soda Bread or Oreo Mint Chocolate Cookie Cupcakes!
- ½ stick unsalted butter melted
- ¾ cup granulated sugar
- ⅓ cup Rumchata
- 2 teaspoons vanilla extract
- 1 tablespoon + 1½ teaspoon instant coffee granules
- 2 large eggs
- ½ cup plus ⅓ cup cocoa powder
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ cup semisweet chocolate chips
- Optional for serving: 1 teaspoon cocoa powder and 2 tablespoons semisweet chocolate chips
- Preheat the oven to 350*F and line an 8x8 baking dish with parchment paper, set aside.
- In a medium bowl whisk together the butter, sugar, Rumchata, vanilla extract, and instant coffee until the coffee is dissolved.
- One by one, whisk in each egg until combined.
- Place a sifter over the bowl of wet ingredients and sift in the cocoa powder, flour, and cinnamon. Discard any clumps that remain in the sifter. Stir dry ingredients into wet.
- Fold in the ½ cup chocolate chips, the batter will be thick.
- Evenly spread the batter into the prepared baking sheet.
- Bake 20-23 minutes until brownies are set.
- Let cool complete then lift the brownies from the pan using the parchment liner.
- Cut into 16 squares.
- If using, gently dust 1 teaspoon of cocoa powder over the cooled & cut brownies.
- Follow by drizzling the melted chocolate: place the remaining 2 tablespoons of chocolate chips in a microwave safe bowl for 1 minute, stir until chocolate chips are fully melted and drizzle over the top of the cut brownies using a fork or spoon.
- Serve immediately or store at room temperature for 3-5 days.
Oh man! Those sound amazing! I bet the rum gives them a wonderful kick! Perfect!
These beauties are just in time for the holiday weekend! We’re not picky about which alcohol we use in our brownies…as long as it rocks…and these look like they do. Thanks for a great recipe!
I’ve never had boozy brownies but I bet I’d like them! These look delish!
I really, really want one of these! They look and sound SO delicious. I’m always a sucker for chocolate + cinnamon. 🙂
Your Boozy Rumchata Brownies sound amazing!