Happy Tuesday, everyone. I am finally getting my feet back under me after a very busy two weeks. I was out of town for almost a week, which was tough on its own, and then we opened a hotel at my day job! Which was crazy and fun. And then I ran a 15k. It was not a restful time. But it was a good time. And I’m really proud that I finished my first (official) 15k in 1:12:19. Callie and I are now searching for a half marathon to do.

And that doesn’t even begin to cover all of the fun stuff Dave and I got to do this weekend. On Saturday morning, we volunteered at the Arbor Lodge Urban Farm, situated on what used to be an empty lot about six blocks from our house. We built raised beds and cut some wood. The project will eventually be an urban farm with a CSA, a farm stand and programs for young people on the weekends. I can’t wait until it opens!

And of course, you’re not truly settled at home until you’ve had a chance to bake. At least that’s how it feels for me. My friend Karen gave us this brownie cookbook as part of our wedding gift and we have tried and enjoyed so many of the recipes from it. Today is one of them, while slightly adapted. I bought some dark rum for the egg nog we made in December and frankly… I haven’t had a huge amount of uses for dark rum since. But it’s really tasty in these brownies. Because really, when and why would you say no to boozy brownies?

Here’s what you need:
2.5 oz. good bittersweet chocolate
6 Tbsp. unsalted butter, softened significantly
1 1/2 cups powdered sugar
2 large eggs
2 Tbsp. dark rum
1/2 cup AP flour
3/4 cup chocolate chips

Preheat the oven to 350 degrees.

Break up the 2.5 oz. bittersweet chocolate and place in a heatproof bowl. Place the bowl over a saucepan filled with 1.5 inches of water over medium-high heat. Melt, stirring frequently. When melted, remove from the heat and remove the bowl from the pan.

Next, put the softened butter and powdered sugar in a mixing bowl (or the bowl of your stand mixer) and beat until it is light and creamy, starting with low speed and gradually building. Next, beat in the eggs.

Scrape down the sides of the bowl and add the chocolate, slowly. Make sure that the chocolate is not too hot when you add it. It should be warm to the touch or cooler. Finally, stir in the flour and chocolate chips.

Grease a 9×9 inch glass pan, line with parchment paper and grease again. Pour the brownie batter into the pan and bake for 22-25 minutes. For me, this took 25 minutes plus. But in case your oven is hotter than mine, I’d start checking for the middle to be set and a toothpick to come out clean at 22 minutes.