Moist brownie with rum

Skipper’s ultimate Rum drunken brownies

This quick and dirty brownie is the only cake this skipper knows how to bake. And to be totally honest, it’s so downright fucking delicious you don’t really need anything else with your coffee.

This entire thing takes less than 10 minutes to whip together, so preheat your oven to 200C and get going!


  • 100g butter
  • 200g 70% quality chocolate


  • 3 medium eggs
  • 150g brown sugar
  • 1 vanilla pod, seeds (or 1 tsp dried vanilla seeds)


  • 5 g fine sea salt
  • 150 g flour
  • 2 tbsp high quality cocoa


  • Add 20 ml spiced rum to the chocolate mixture and stir well
  • Combine chocolate and egg mixture
  • Combine again with flour mixture

Add to form

Bake at 200C for 20 mins. If it comes out too gooey in the center, lower your heat 10C and increase cook time by 5 minutes. If it comes out too dry, increase your heat by 10C and decrease cook time by 5 minutes. Tweak and adjust according to your own oven.

Which rum to choose?

Never go for the cheapest. Nor the most expensive. Zacapa XO or Appleton 21 is just a waste of good sipping rum. Capt. Morgan Spiced will do just fine, while Don Papa and Bumbu will add character 🙂


I’m admittedly not big on cakes nor sweets, and I’ve tried to strike a balance with this cake; not too much fat, not cloyingly sweet, nor overly bitter from the dark chocolate – just right.

If you do tend to prefer sweeter tings, add 50g extra brown sugar. If you wanna go full on dark chocolate, add 1tbsp extra cocoa powder.

While we like to eat it just as it is with our afternoon coffee, you can fancy the shit outta this cake. Add some quality or home made vanilla ice cream on hazelnut crumble and raspberry coulis, and you’re in gourmet desert territory.

For a simpler variation, you could drop the rum and stir in a few tablespoons tahini, roasted hazelnuts or a handful of pecans or walnuts.

Leave a Reply

Your email address will not be published. Required fields are marked *