Mocha Rum Brownie Bites

Name: Mocha Rum Brownie Bites
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Yield: 10 servings
Cuisine: World
Ingredients: 6 tbsp unsalted butter; 1 cup sugar; 2 eggs; 1 tsp vanilla extract; 2 1/2 tbsp rum; 1/4 cup pineapple juice; 1/4 cup sweet-and-sour mix; 1 1/4 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1 1/2 tbsp blue Curaçao; blue food coloring; 1/2 cup unsalted butter; 1/3 cup brown sugar; 2 tbsp rum; 10 pineapple rings; spiked whipped cream; 1/2 cup sweetened flaked coconut; 10 maraschino cherries; 1/2 cup unsalted butter; 2 cup sugar; 4 eggs separated; 1 cup whole milk; 1 tsp vanilla extract; 3 tbsp liquor; 3 cup all-purpose flour; 4 tsp baking powder; 1/2 tsp salt; 1 1/2 cup powdered gelatin; 2 1/4 cup water or juice

Cuisine:World

Course:Dessert

30m prep 30m cook 1h ready

Mocha rum brownie bites are baked in ramekins with a pineapple ring, then topped with spiked whipped cream, coconut, and a cherry. The brownie batter is enhanced with coffee and rum for a rich flavor.

Nutrition (per serving, estimated)

Estimated based off 101 of 125 identified ingredients (per 100 g food data, scaled by amount).

Energy

3418 cal

Protein

43.5 g

Carbohydrate

449 g

Fiber

27.9 g

Sugars

284 g

Sodium

1658 mg

Total fat

155 g

Saturated fat

91.4 g

Monounsaturated fat

42.4 g

Polyunsaturated fat

9.3 g

Vitamins & minerals

Calcium: 705 mg
Iron: 16.1 mg
Magnesium: 191 mg
Phosphorus: 834 mg
Potassium: 1242 mg
Zinc: 5.36 mg

Let's Cook

Step 1.

Preheat the oven to 350°F. Grease 10 ramekins or a cupcake pan. If using pineapple rings, ensure they fit into the ramekins or large cupcake cups; otherwise, cut the rings into wedges to fit your pan.
Step 2.

In a mixing bowl, cream 6 tablespoons unsalted butter and 1 cup sugar until light and fluffy. Mix in 2 eggs. Stir in 1 teaspoon vanilla extract, 2½ tablespoons rum, ¼ cup pineapple juice, and ¼ cup sweet-and-sour mix. Add 1¼ cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. Transfer one-third of the batter into a separate bowl and stir in 1½ tablespoons blue Curaçao and a few drops blue food coloring.
Step 3.

For the topping: In a saucepan over medium heat, stir ½ cup unsalted butter and ⅓ cup brown sugar for 3 minutes, or until melted. Remove from heat and stir in 2 or 3 tablespoons rum. Drop a spoonful of the sauce and a pineapple ring into each ramekin or cupcake cup.
Step 4.

Spoon the yellow batter into the pans over the pineapple rings. Refrigerate for 30 minutes (chilling keeps the colored layers separate). After chilling, add the blue batter, filling each cup almost to the top. Bake for 25 to 30 minutes.
Step 5.

While the cakes cool, prepare the spiked whipped cream and toast the coconut if desired. Loosen the cooled cakes with a knife. Press a tray against the cupcake pan or ramekins and flip over to unmold. Top each cake with spiked whipped cream, toasted or untoasted sweetened flaked coconut, and a maraschino cherry.