Rum-Infused Brownies
A simple shortcut to rich, fudgy, island-infused chocolate bliss
Looking to take your store-bought brownie mix to the next level? Say aloha to these deeply chocolatey, ultra-moist brownies infused with Kōloa Cacao Rum. With just one easy addition and a hidden layer of your favorite chocolate bar, this recipe transforms a simple mix into a decadent dessert with surprising depth and flair.
Whether you're hosting friends, craving a late-night treat, or need a quick yet impressive holiday dessert, these brownies bring the wow factor—with barely any extra effort.
Why Kōloa Cacao Rum?
Kōloa Cacao Rum is crafted with locally grown cacao nibs that are gently roasted and then soaked in White Rum, offering smooth notes of espresso, vanilla, and mocha. When added to brownies, it enhances the chocolate flavor, deepens the richness, and leaves a luxurious warmth that lingers after each bite.
It’s like stirring a dark chocolate truffle into your batter—subtle, complex, and unforgettable.
Ingredients
1 box of your favorite store-bought brownie mix
Ingredients listed on the box (usually eggs, oil, and water)
¼ cup Kōloa Cacao Rum
1 or 2 extra large chocolate bars for layering the size of your pan (peppermint, dark chocolate, or nut-studded varieties are great options)
Optional: ½ cup chopped walnuts or macadamia nuts (if not in the brownie mix)
Instructions
1. Prepare the Batter
In a mixing bowl, prepare your boxed brownie batter according to package directions.
Swap out ¼ cup of the required liquid (typically water) for Kōloa Cacao Rum to add richness and a subtle mocha note.
If you’re adding chopped nuts, fold them in at this stage.
Tip: If you add the rum on top of the called-for liquid (instead of replacing it), stir in 1 tablespoon of all-purpose flour to help maintain the right structure.
Tip: Mix just until combined. Overmixing can activate the gluten and make the brownies more cakey than fudgy.
2. Prepare the Pan & Layer the Chocolate
Lightly butter your baking pan, then line it with parchment paper—this helps the parchment stay in place and makes removing the brownies incredibly easy after baking.
Pour half the batter into the pan and spread it evenly.
Lay your chocolate bar(s) flat across the surface, covering as much area as possible.
Top with the remaining batter and gently smooth to fully cover the chocolate layer.
Tip: Use a silicone spatula and a light touch to avoid disturbing the chocolate placement.
3. Bake and Cool
Bake according to the brownie mix instructions (typically 325°F–350°F for 25–35 minutes, depending on pan size).
Check doneness at the edges—not the center—since the chocolate bar will remain molten.
Let cool for 15–20 minutes before lifting the brownies out by the parchment paper and slicing.
Tip: Cooling completely in the refrigerator helps the chocolate layer set, giving you cleaner slices and better texture.
Serving Ideas
Serve warm with vanilla bean ice cream
Drizzle with a touch of Kōloa Cacao Rum before serving for adults-only flair
Pair with peppermint tea or a pour of Kōloa Spiced Rum
Cut into small squares and freeze for a “dessert stash” on demand
Other Delicious Ways to Use Kōloa Cacao Rum
Chocolate Chip Cookies – Add ¼ cup to your dough for velvety chocolate depth
Spiked Hot Chocolate – Stir a tablespoon into hot chocolate, top with whipped cream and crushed peppermint
Brownie Sundae Bar – Use mini cut brownie squares, caramel, coconut, whipped topping, and toasted macadamias
Why It Works
This dessert is the perfect blend of easy and elevated. The boxed mix provides the shortcut, while the rum and chocolate bar give it gourmet flair. The result? Brownies that taste like they came from a bakery—but take less than 10 minutes to prep.
Want to share your take or see how others are using it?
Join the conversation in the Community Chat—it’s where flavor, ideas, and island inspiration come together.
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Mahalo nui loa,
Nicole
The Island Spirit Kitchen