RumChata Blondies with Fireball Cream Cheese Frosting are the perfect summer party dessert. This recipe will not fail to impress. Trust me, I’ve made it five times in five weeks and my friends keep asking for more!
It took me four tries. FOUR. And thank heavens I kept trying because RumChata Blondies with Fireball Cream Cheese Frosting are SLAMMIN’. On the first three tries, I was set on a cream cheese swirl because I thought cream cheese frosting would be too sweet. I will admit, I was wrong. These are fantabulous x19203 and everyone has agreed.
The brownie is sweet and milky… like dipping a chipless chocolate chip cookie in a glass of creamy milk… warm, cinnamon milk. I could eat the frostingless blondies all day. But for the sake of a frickin’ match made in heaven, I had to add Fireball. And cream cheese.
Truth be told, my goal on this post was to recreate the Fireball Blondies of a few years ago. My photos were less than stellar and I wanted to do the dessert justice. In the process, my Fireball + Hot Tamale Blondies went #adulting and became these RumChata Blondies with Fireball Cream Cheese Frosting. It’s a solid upgrade.
Below is the post in it’s original form, except that I’ve updated the recipe name and the photos. You can thank me after you make them. 🙂
I know I promised a Labor Day Weekend chock full of recipes, but I’ve been way busier than expected! I also promised a healthy cookout recipe — I’m sorry to say that that recipe wasn’t a party favorite, so it won’t be making a blog appearance (I tried wrapping turkey dogs with phyllo dough a la pigs in a blanket)…
Instead, you’re getting yet another alcohol-infused, sugar coma-inducing dessert.
One of my events this weekend was Fireball themed. While the thought of drinking Fireball Cinnamon Whisky makes me a little nauseous, the thought of eating a Fireball dessert gives me the warm fuzzies. I took the recipe I used back in July for Brown Butter Bourbon Chocolate Blondies and made a few tweaks, subbing RumChata for the bourbon and adding a Fireball-infused frosting.
My rating: 5/5 stars
I have since made them a fifth time.
The BBFs rating: 4.5/5 stars
He prefers Brown Butter Bourbon Chocolate Blondies. It’s a tough call. I might prefer these?! I don’t know!!
Everyone else’s rating:
RumChata Blondies with Fireball Cream Cheese Frosting
RumChata Blondies with Fireball Cream Cheese Frosting are the perfect summer party dessert. I've made them five times in five weeks and my friends keep asking for more!
For the blondies:
- 1 cup unsalted butter softened
- 1 1/2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1/2 cup RumChata
- 2 cups flour
- 1 teaspoon baking powder
For the cream cheese frosting:
- 1/2 cup butter softened
- 1 8-ounce package cream cheese softened
- 1 teaspoon vanilla
- 1/4 cup Fireball
- 3 1/2 cups powdered sugar
For the blondies:
Preheat oven to 350. Spray a 9x13-inch pan
In a large bowl, beat butter and sugar until creamy. Add egg, vanilla, and salt and beat until well-combined. Add RumChata and beat to combine. Add 1 cup flour and baking powder and beat until just incorporated.
Spread batter into a greased 9x13 pan. Bake for 30-35 minutes or until golden brown. Remove from oven and let cool completely before frosting
For the frosting:
In a medium bowl, beat butter and cream cheese until creamy. Add vanilla and Fireball and beat until well-combined. Add powdered sugar and beat until frosting is fluffy. If frosting is too liquid, add more powdered sugar until desired consistency.