Dark Rum Blondies

Dark rum blondies are a rich twist on the classic dessert bar, blending the chewy, buttery texture of blondies with the warm, caramel-like depth of dark rum. This key ingredient enhances the sweetness of brown sugar and vanilla, creating a decadent treat that’s both comforting and sophisticated. Perfect for sharing, dark rum blondies bring a grown-up flair to a nostalgic favorite.

Dark Rum and Sweets: A Perfect Pairing

Dark rum, with its deep caramel, vanilla, and molasses notes, is a natural partner for desserts. Its warmth complements the richness of chocolate, the sweetness of caramel, and the spice in baked goods. A splash of dark rum can elevate cakes, truffles, and sauces, while sipping it alongside sweets enhances every bite. Whether paired with spiced cookies, rich puddings, or simply drizzled into whipped cream, dark rum brings out the best in indulgent treats.

Blondies: The Lesser-Known Sibling of Brownies

While brownies often steal the spotlight, blondies have a story of their own. Believed to predate the chocolate brownie, blondies emerged in the late 19th century when vanilla and molasses were the primary dessert sweeteners. Instead of cocoa, they rely on brown sugar and butter to deliver their signature butterscotch flavor. Simple, chewy, and golden in color, blondies gained popularity as a lighter, caramel-like alternative to their fudgier cousin. Today, they’ve become a staple in bakeries and kitchens, proof that sometimes history favors subtle sweetness over indulgent richness.

Dark Rum Blondies

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• Author: Keith Recker

Print Recipe

Description

A rich dessert recipe that pairs the deep, caramelized flavors of dark rum with sweet, indulgent treats.

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Ingredients

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For the Blondies:

• 1 ¼ cup flour
• ¾ tsp baking powder
• ½ tsp salt
• ½ cup butter
• ¾ cup brown sugar
• 1 egg
• ¼ cup dark rum
• 1 cup chocolate chips
• 1/4 cup chopped pecans

For the Topping:

• 1 tsp dark rum
• 1 tbsp butter

For the Frosting:

• 2 tbsp butter
• 1 ½ cups powdered sugar
• 1 tbsp dark rum
• 2 tsp milk

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Instructions

1. Preheat oven to 350 degrees.
2. Grease a 7×11 inch baking pan.
3. In the bowl of a stand mixer, cream butter and sugar.
4. Add egg and rum and beat until combined.
5. Add dry ingredients and beat until combined.
6. Fold in chocolate chips and pecans.
7. Place batter in baking pan and bake for just under 30 min.
8. While the blondies cool for about 10 minutes, whisk together rum and butter in a saucepan over low flame.
9. Brush the top of the blondies with rum and butter mixture,
10. When completely cool, slice into squares.
11. In the bowl of a stand mixer, using the cage attachment, beat butter and powdered sugar together.
12. When fully chipped together, add rum, and drops of milk until desired consistency is achieved.
13. Frost the blondie squares and enjoy.

 

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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