Brownies with Buttered Rum Caramel

My grandmother’s brownie recipe, plus a whole brick of cream cheese, topped with caramel and coated in chocolate!!

August 15, 2012 | | Blogs | Desserts | Food | Hungry Hollow | Recipes

New York City Street Food!! The imagination that saturates this great city is mind blowing! What an incredible experience for a big time foodie. This is ALL about the food artists that work hard every day to give you, not only amazing taste, but memories you will NEVER forget! Food trucks dedicated to just mashed potatoes with the most unique toppings and ice cream trucks that sell such flavours as ice wine or even lobster gelato!! Are you kidding me?!!! What an adventure it would be to win a trip to New York City and experience firsthand these talented artisans! With this in mind I have taken my grandmother’s brownie recipe, added a whole brick of cream cheese (WOW), topped it with buttered rum caramel and coated it in chocolate!! Street food? Heck ya, I added a stick!!

Brownies with Buttered Rum Caramel

Recipe submitted by: Cathy Bray ( Visit Website )


  • 1 cup Salted Butter, softened
  • 2 cups Sugar
  • 1 250 gram package of Philadelphia Cream Cheese
  • 3 Eggs
  • 2 teaspoons Vanilla
  • 1 1/2 cups All Purpose Flour
  • 3/4 cup Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 5 cups Chocolate Chips
  • 1 tbsp Vegetable Oil
  • 1 250 to 450 gram container of caramel sauce (depends on how much you love caramel)
  • 2 tablespoons Rum
  • 2 tablespoons Butter
  • 18 Sturdy lollypop or popsicle sticks


  1. With mixer whip butter, sugar and cream cheese until light and fluffy
  2. Add the eggs and vanilla and mix until well blended
  3. In a separate bowl mix the flour, cocoa, baking powder and salt
  4. Add the dry mixture to the wet mixture and combine
  5. Add 1 cup of the chocolate chips to the batter.
  6. Pour into 2 - 9 x 9 inch baking pans. Make sure that they are parchment paper lined! You will need to do this to lift the brownies out of the pans
  7. Bake at 350 degrees for 30 minutes
  8. Once cooked let cool for 15 minutes
  9. Lift brownies out of pans and cut each pan into 9 equal squares (making 18)
  10. Transfer the brownies onto a parchment lined cookie sheet
  11. With the brownies (still) on the parchment paper insert the sticks into the side of each one (making sure they are almost all the way through)
  12. Place in freezer for 2 hours
  13. Mean while put the caramel in a pot and warm gently on the stove until just warm. Add the rum and butter and stir well.
  14. Take the brownies out of the freezer and top each with a generous amount of caramel. Put back in the freezer for 30 minutes.
  15. Gently melt your remaining chocolate chips.
  16. Once melted add the 1 tbsp of vegetable oil and stir well
  17. Take the brownies out of the freezer and top with chocolate. Use your finger to smear it around the top and the sides.
  18. Place back in the freezer until firm then transfer to a container with a tight fitting lid.
  19. Store in freezer until ready to eat.... YUM!!

About the Author More by Cathy Bray

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