Rum-Infused Brownies

A Simple Shortcut to Rich, Fudgy Brownies

Rum-Infused Brownies with a Hidden Chocolate Surprise

There is something magical about brownies. Just the smell of them baking can turn an ordinary evening into a celebration. But here is the truth: boxed brownie mix, while convenient, can sometimes taste a little flat. Reliable, sure. Exciting? Not so much.

That is where rum comes in. With a single splash of Kōloa Cacao Rum, you can transform a store-bought mix into something with depth, intrigue, and a little island flair. Add one more secret trick, layering in an entire chocolate bar and suddenly your humble boxed brownies become decadent, gooey-centered treats that spark conversation at the table.

In this post, you will discover:

• How to turn boxed brownies into bakery-worthy indulgences

• Why cacao rum adds more than flavor, it adds complexity

• A layering method that hides molten chocolate inside every slice

• Serving ideas to make your brownies party-ready, freezer-ready, or ice-cream-sundae-ready

Think of this as the “brownie glow-up”, simple, approachable, but with just enough drama to impress your guests (and yourself).

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Why Kōloa Cacao Rum

Let’s talk about the star ingredient.

Kōloa Cacao Rum is made right here in Hawaiʻi, using locally grown cacao nibs that are roasted and then steeped in Kōloa White Rum. The infusion creates a spirit layered with espresso, vanilla, mocha, and soft chocolate notes.

When baked into brownies, the rum doesn’t make them taste boozy. Instead, it enhances what is already there. Chocolate tastes darker. Sugar tastes rounder. And there is a subtle warmth that lingers at the end of every bite, like the finish of a fine truffle.

In short, it turns “brownie mix chocolate” into “chocolatier’s chocolate.”