Her Modern Kitchen

Eating & Living in Austin, Texas

cinnamon

One Bowl, 30-Minutes Boozy Rumchata Brownies

by

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.

Boozy Rumchata Brownies Bite

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 Close-Up

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!

Boozy Rumchata Brownies Overhead

<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!

Boozy Rumchata Brownies Overhead Bite

If you’re looking to make my Boozy Rumchata Brownies a little more St. Patrick’s Day-eseque, you can always throw a few on top or stick a few in them before serving.

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!

Boozy Rumchata Brownies Pin

5.0 from 4 reviews
Boozy Rumchata Brownies - One Bowl, 30-Minutes
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350*F and line an 8x8 baking dish with parchment paper, set aside.
  2. In a medium bowl whisk together the butter, sugar, Rumchata, vanilla extract, and instant coffee until the coffee is dissolved.
  3. One by one, whisk in each egg until combined.
  4. 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.
  5. Fold in the ½ cup chocolate chips, the batter will be thick.
  6. Evenly spread the batter into the prepared baking sheet.
  7. Bake 20-23 minutes until brownies are set.
  8. Let cool complete then lift the brownies from the pan using the parchment liner.
  9. Cut into 16 squares.
  10. If using, gently dust 1 teaspoon of cocoa powder over the cooled & cut brownies.
  11. 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.
  12. Serve immediately or store at room temperature for 3-5 days.

 

Cinnamon Sugar Crumb Coffee Cake

by

The secret to this Cinnamon Sugar Crumb Coffee Cake is pancake mix — creating a moist, chewy cake with a crunchy cinnamon-sweet topping. Whipped up in minutes, this coffee cake is weekend perfection!

Cinnamon Sugar Crumb Coffee Cake 4

Some weekends just call for coffee cake. Except if you’re like me, when I get a weekend coffee cake craving, I want it NOW. Well, this Cinnamon Sugar Crumb Coffee Cake recipe is the perfect weekend recipe for when that coffee cake craving comes-a-callin’ and you just can’t wait.

This recipe starts with pancake mix as a base and requires a few staples that you likely already have on hand in your kitchen. It takes less than 15 minutes to mix up and bakes to perfection in just 22 minutes. Less than 45 minutes from start to finsih? Now thats #CoffeeCakeWinning!

Cinnamon Sugar Crumb Coffee Cake

The part I love most about this Cinnamon Sugar Crumb Coffee Cake is how the crumb topping forms a crunchy, sweet coating atop the cake when it bakes. I swear this crunchy coating helps seal in all the moisture in the cake itself! Besides being quick and cinnamony delicious, I also favor this coffee cake because it’s just the right amount of light and fluffy while also being slightly chewy and moist.  It’s not overly sweet and has a heartiness to it from the pancake mix. It’s perfect to pair with a cup of creamy hot coffee!

Cinnamon Sugar Crumb Coffee Cake 3

For this recipe, I used a local Austin favorite, Kerbey Lane Vanilla Pancake Mix, but you can use pretty much whatever you have on hand — whether it be a multi-grain pancake & waffle mix or an old stand by like Bisquick. If I’m feeling extra fancy on the weekend or plan on bringing the cake to a friend’s brunch, I  make a quick icing to drizzle on top of the coffee cake to make it a bit more special!

If you’re looking for other easy weekend coffee cakes, check out my Raspberry Coffee Cake recipe. It’s a family favorite, and like this Cinnamon Sugar Crumb Coffee Cake, it’s quick to make and always a crowd pleaser.

Cinnamon Sugar Crumb Coffee Cake

5.0 from 1 reviews
Cinnamon Sugar Crumb Coffee Cake
 
Save Print
Prep time
Cook time
Total time
 
Cinnamon Sugar Crumb Coffee Cake's secret ingredient is pancake mix creating a moist, chewy cake with a crunchy cinnamon-sweet topping. Whipped up in minutes this coffee cake is weekend perfection!
Serves: 8 pieces
Ingredients
  • 2 cups Kerbey Lane Vanilla Pancake Mix*
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ⅔ cup milk of choice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup Kerbey Lane Vanilla Pancake Mix
  • ⅓ cup brown sugar, packed
  • 2 tablespoons unsalted butter, chilled
  • ½ teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 400*F
  2. Lightly grease a round 9 inch round pan with baking spray or butter and set aside
  3. In a medium sized mixing bowl, whisk together the 2 cups of pancake mix, granulated sugar, and 1 teaspoon of ground cinnamon
  4. Add in the milk, egg, and vanilla extract
  5. Whisk together until all lumps are removed
  6. Pour the batter into the prepared baking pan and set aside
  7. To make the crumb topping, combine the remaining ⅓ cup pancake mix, brown sugar, and cinnamon in a small mixing bowl
  8. Using a fork, knife or pastry blender, cut in the chilled butter
  9. Sprinkle the crumb mixture on top of the coffee cake batter and bake for 22-25 minutes
  10. Let cool 5-10 minutes and serve*
Notes
* I used Kerbey Lane Vanilla Pancake Mix but any pancake/waffle mix you have on hand will work. Bisquick is also a great option.
* If you choose to drizzle the cake with icing, whisk together 1 cup confectioners sugar, ½ teaspoon vanilla extract and 1-2 tablespoons of milk until the desired consistency is reached. Drizzle atop cooled coffee cake and serve.

 

Cinnamon Sugar Crumb Coffee Cake Pin