Butterscotch Rum Brownies – 12 Weeks of Christmas Cookies

As you may know… I am a Pampered Chef Consultant!

One of the NEW products for this fall/winter is Butterscotch Rum Sauce. The recipe today is for Butterscotch Rum Brownies using a Chocolate Cake Mix, Pumpkin, and the sauce with only a few other ingredients! The Butterscotch Rum Sauce has amazing flavor that is not comparable to Caramel Sauce…. but if you don’t have access to the Butterscotch Rum Sauce, caramel ice cream topping would be a tasty substitution in the recipe.

The spicy sauce used in the bars is perfect for winter and the holiday season. This is my featured recipe for this round of the “12 Weeks of Christmas Cookies” hosted by Brenda of Meal Planning Magic. Normally I bake everything from scratch, but in case you missed my post for “12 Weeks…” last Thursday, click here to see my Cinnamon Spiced Butter Pecan Cookies – which were also very easy and started with a cake mix base!

But first, there are just too many great things going on in October to NOT share with you…

#1. Unglazed stoneware is 20% off this month – with NO limits! Get as many as you want with the discount! This is a great deal, I LOVE stoneware!

#2. Limited Edition “Help Whip Cancer” PINK Products. There are 13 super cute pink products available only in October and only online. I’m not going to post all, but here are the two I just ordered yesterday – see what I mean by super cute?!

#3. I am selling mixes in the Small Batter Bowl as individual items or with a set including the Pampered Chef tools to prepare the recipe. The bowls with the mixes are $20 and each of the sets is $70 – but on sale for $65 in October!

If you’re not tired of my Pampered Chef sales pitch and you are still reading – back to the recipe. These were dark, rich, exceptionally moist, and had great flavor!

Krista’s Butterscotch Rum Brownies

1 Dark Chocolate Cake Mix

1 cup Pumpkin

1/4 cup Milk

2 Eggs

1 teaspoon Vanilla

1/3 cup Chocolate Chips

1/3 cup Butterscotch Chips

1/3 cup Pampered Pantry Butterscotch Rum Sauce

Mix dry cake mix with pumpkin, milk, eggs, and vanilla in the Classic Batter Bowl or other large bowl. Spread batter in the bottom of the Stoneware Rectangle Baker (one of the 20% off items this month) or other 13″x9″ pan. In a Prep Bowl or other small bowl mix the chocolate and butterscotch chips. Sprinkle half of the chips on top of the batter. Bake in preheated 350° oven for 8 minutes. Sprinkle with remaining chips and drizzle 1/3 cup of Butterscotch Rum Sauce on top (works best if you microwave ~15 seconds first). Swirl into batter with knife and return to oven. Return to oven for 20-25 minutes or until brownies are set up.

Don’t forget to check out all of the other sweet treats prepared by everyone participating in the “12 Weeks of Christmas Cookies”. Click the image below to see all of the links!

I was THRILLED to see that the challenge this week at the CSI Project was “Fall Food” – click here to see the challenge entries! How perfect! I’m entering this post and recipe in the challenge.
Visit thecsiproject.com

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Comments
4 Responses to “Butterscotch Rum Brownies – 12 Weeks of Christmas Cookies”
  1. Oh my goodness, these look absolutely fantastic. I love the deep dark color… sounds so yummy!

  2. Mmm, those look dark and delicious.

  3. Kristen says:

    Wow! That sauce sounds rich and delicious. What a great way to use it, too.

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