Cook The Book: Cuba Libre Brownies

• 11/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 10 ounces bittersweet chocolate, chopped
• 1/2 pound (2 sticks) unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 3/4 cup carbonated cola
• 1/4 cup white rum
• 1/4 pound (1 stick) unsalted butter, softened
• 3 tablespoons cocoa powder
• 1/3 cup white rum
• Freshly grated zest of 2 limes

1. To make the brownies, position a rack in the bottom third of the oven. Preheat the oven to 350u0b0F. Butter a 9x13-inch baking pan or spray it with nonstick spray. Dust with flour and tap out the excess. Set aside.
2. In a medium bowl, combine the flour, baking soda, and salt.
3. Place the chocolate in a heatproof bowl set over a pan of gently simmering water. Stir constantly until the chocolate is almost melted. Remove the bowl from the heat and stir until the chocolate is completely melted.
4. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the melted chocolate and beat until well incorporated, about 2 minutes, scraping down the sides of the bowl as necessary.
5. With a wooden spoon or a spatula, gently stir the flour mixture into the chocolate mixture just until combined. Gently stir in the cola and the rum; then pour the batter into the prepared pan, smoothing it to the edges.
6. Bake the brownies until a toothpick inserted in the center comes out clean, about 35 minutes. Cool the brownies in the pan completely.
7. To make the frosting, in a large bowl beat the butter, cocoa powder, and rum with an electric mixer until smooth. Slowly add the confectioners' sugar, one cup at a time, beating until incorporated after each addition.
8. Spread the frosting over the cooled brownies. Sprinkle with the grated lime zest, cut into squares, and serve.

allpurpose, baking soda, salt, bittersweet chocolate, unsalted butter, sugar, eggs, carbonated cola, white rum, unsalted butter, cocoa powder, white rum, limes

Taken from www.seriouseats.com/recipes/2010/07/cook-the-book-cuba-libre-brownies-recipe.html (may not work)