Rum cake gets a delightful update in the form of this buttery, coconut-flavored cake. Allow to merge flavors for better results by letting sit for an entire night.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 16 |
| Yield: | 1 9×9-inch pan |
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white sugar
- ¼ cup water
- ⅔ cup butter
- 1 (12 ounce) bag semisweet chocolate chips
- 2 teaspoons vanilla extract
- 4 eggs
- 1 (12 ounce) bag semisweet chocolate chips
- 1 cup coarsely chopped walnuts
Instructions
- Preheat an oven to 325 degrees F (165 degrees C). Combine the flour, baking soda, and salt in a small bowl; set aside. Grease and flour a 9×9-inch baking dish.
- Combine the sugar, water, and butter in a saucepan. Cook and stir over medium heat until the butter has melted and the sugar has dissolved. Remove from the heat and stir in one bag of chocolate chips and the vanilla extract until the chocolate has melted. Pour the mixture into a mixing bowl, and beat in the eggs one at a time until smooth. Fold in the flour mixture until incorporated, then fold in the remaining bag of chocolate chips along with the walnuts. Pour into prepared pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes. Cool completely before cutting into squares to serve.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 229 mg |
| Sugars | 42 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I used a 9×13 pan and it still overflowed! They are delicious and very, very rich! My kids and I love this recipe. I think next time, we will use the lasagna pan since it’s larger.
They are delicious. Rich and not overly sweet which I like. Next time I might use one less egg to make them less cake like. But overall very good recipe.
One word to describe this. “Delicious”
Not sure what I did wrong but these came out completely cakey and it’s quite disappointing. Apparently I’m in the minority here so idk what to say.
So so good. I cooked this in a 9×13 pan and it was filled to the brim….show of hands for who was able to make this in 9×9?!?! I cooked for an extra 10 minutes. Even better the next day.
This recipe as it is posted is terrible. You MUST use a 9×13 pan or expect to clean your oven after cooking and a raw center. The second batch of chocolate chips are completely unnecessary as they melt into the brownies as well. It can be a bit of a guessing game as to when the sugar is dissolved as there’s no time reference. That all being said, this recipe has potential with a fair amount of altering.
My son loves this recipe and requests it for his birthday instead of cake. I’ve made it strictly according to the recipe, I have reduced the chips I fold in by 1/3 and I have used mini m&ms instead of chips to fold in. My biggest and most frustrating challenge is the amount of batter and the time to bake. I doubled the recipe today to stack it (like a cake) and needed two 9” rounds and an additional pan. I filled the two 9” 2/3 full and they still almost overflowed. Also, the 325 for 45 minutes is either too low of temp or too short of time. I end up baking them for close to an hour instead and usually up the temp to 350 to get it to finish.
I throw a 2 purely because of the pan size. Taught me to read the reviews first. This on a 9×9 way overflowed in to my oven.
Used half whole wheat flour half all purpose and decreased sugar by 1/4 cup. I also used half dark chocolate half milk chocolate. Half unsweetened vanilla almond milk half water. Delicious.
Best brownie recipe I’ve tried to date! Super easy and excellent with ice cream! I substituted espresso chocolate chips for the chips in the brownies and YUM!
These are delicious! I had planned but forgot to swap the water for the coffee as other reviews mentioned (will do next time!). I did add the walnuts and they are a delicious addition! Only thing – I baked them for 50 minutes and the crust hardened and they pulled from the pan but the inside was a little soft and could have used a bit more time in the oven to solidify. Still delicious (just eating them with a fork/spoon instead!) and cooling in the fridge has helped. However, the consistency is not “cut into squares” for me. Will definitely make these again but will bake them a little longer next time.
Best brownies ever! Just bake in a bigger pan
GOOD FLAVOR. SIZE OF BAKING PAN IS WRONG. ALSO THE BAKING TIME IS WAY OFF. I WILL MAKE AGAIN BUT I WILL USE A 9X13 PAN WITHOUT ALTERATING THE BAKING TIME,
I did not add all of the second bag of chocolate chips to the batter, probably about half and I used darker chocolate chips for the second bag. These are amazing brownies, and they stay moist if you keep them in an airtight container for 3 to 4 days after you bake them.
live up to there name so good
I will be trying this again using the suggestions for a 9×13 pan. The result of using the 9×9 was fallen brownies
Extremely easy to make. Better than a box.
Great recipe. To all of you who got bad experience. Never beat eggs for brownies!!!
Im giving this 4 stars because they taste good and were easy to make. This was my first time making brownies from scratch and I was pleased with the results. I used a 9 x 13 pain, they were still very thick, any pan smaller would not work well for the amount mixed with this recipe. I will research how to make brownies more dense, this kinda melt in you mouth and were pretty light.
The brownies rose too high in a 9×9 pan and did not cook evenly (undercooked on the bottom/dry on the top) – all the effort, it was disappointing. May try again in a 9×13.
Outstanding Brownie recipe – I’ve tried several different recipes over the years, but none of them come close to this one for the perfect balance of chocolaty, chewy goodness.