Optional for serving: 1 teaspoon cocoa powder and 2 tablespoons semisweet chocolate chips
Instructions
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.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/boozy-rumchata-brownies/