One of my favorite things to do in the winter is to huddle up next to the wood stove while sipping from a warm mug of hot buttered rum. Wanting to experiment with one of my favorite seasonal sippers, I decided to transfer the melt-in-your-mouth flavors of a hot buttered rum into dessert form. Loaded with cinnamon, nutmeg and white chocolate, these Butter Rum Blondies are perfect for munching on fireside. Try infusing this dessert with Sun Liquor’s Sun Rum and notice how hints of maple, apple and pear gently complement the sweet and buttery flavors found in this decadent winter confection.
Butter Rum Blondies
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 12
Ingredients
8 tablespoons (1 stick) of butter, melted
1 cup light brown sugar (packed)
1 egg
1 teaspoon vanilla extract
¼ cup Sun Liquor Sun Rum
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon salt
1 cup + 2 tablespoons flour
1 cup white chocolate chips
Directions
Preheat oven to 350 degrees and grease a square, 8×8 inch baking pan.
In a stand mixer using a whisk attachment, beat together the melted butter, sugar and eggs. Once well combined (about 3 minutes), add the rum. With mixer on low speed add cinnamon, nutmeg, salt, and flour. Once thoroughly combined, making sure to scrape the sides of the bowl ensuring that all dry ingredients have been incorporated, fold in the white chocolate chips.
Pour batter into pre-greased pan and cook for about 40 minutes. Let cool completely before cutting.
What I love about these blondies (besides the fact that they only take a few minutes to throw together) is that upon first bite, the flavors found in this dessert will trigger your olfactory senses, transporting you back in time to memories of hot buttered rums from years past. Enjoy!
