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.