Mojito Brownie

Mojito Brownie

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  • 1 ⅔ C all-purpose flour, sifted
  • ½ tsp. salt
  • 1 tsp. baking powder
  • ½ C unsalted butter, softened
  • 1 C Pioneer® Golden Light Brown Sugar, packed
  • 2 LG eggs
  • 3 T fresh mint leaves, finely chopped
  • 1-2 T rum or rum extract
  • 2 T lime zest (2 limes)


  • 1-2 T lime juice
  • ½ C Pioneer® Confectioners Powdered Sugar


  1. Preheat oven to 350° F. Prepare a 9” round cake pan by tracing the bottom of the pan onto parchment paper; cut out the circle. Lightly grease the bottom and sides of the cake pan with butter. Drop in the parchment paper circle and lightly grease the paper with butter.


  1. Stir together flour, salt and baking powder; set aside. Combine in mixing bowl and with an electric mixer butter and Pioneer® Golden Light Brown Sugar, beat until pale and fluffy. Add eggs, mint, rum and lime zest and mix until combined. Add the flour mixture, mixing just until incorporated. Spread evenly into prepared pan. Bake for 20–25 minutes, or until light golden in color. Cool in pan for 15 minutes then cool on wire rack. Peel off parchment paper before placing on serving plate.


  1. Whisk lime juice, a few drops at a time, into Pioneer® Confectioners Powdered Sugar until you have a consistency to drizzle a pattern (I do stripes radiating out from the center) on top of the Mojito Blondie. (As an option, you can include lime zest in the drizzle.) Cut into wedges and serve. As a decorative option, you can set a small lime section from a lime slice on each wedge.
**From the Kitchen of: Lisa Barlett of Ann Arbor, MI.
Mojito Brownie
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