1 (19.8 ounce) box brownie mix
2 teaspoons vanilla extract
1/4 cup half and half
1/4 cup brewed espresso or strong coffee
1/2 cup dark rum
1/2 cup (1 stick) unsalted butter, melted
1/2 cup (1 stick) butter, melted, for frosting
2/3 cup cocoa powder, for frosting
3 cups confectioner's sugar, for frosting
1/3 cup milk, for frosting
1 teaspoon vanilla extract, for frosting
1-2 teaspoons dark rum, for frosting
24 fresh raspberries, to finish with
Preheat oven to 350°F. Grease a 9-by-13-inch baking pan.
Combine all brownie ingredients and mix well. Pour into prepared pan and bake 40 to 45 minutes, or until a knife inserted in the center comes out clean. Let brownies cool completely before cutting into 24 equal pieces.
For the frosting: Stir to combine butter and coccoa. Beat in confectioners' sugar and milk in three alternating additions. Add milk mixture to the butter and coccoa, along with vanilla and rum, stirring until smooth and creamy. Makes about 3 cups.
Top with generous dollops of frosting and raspberries. Arrange on a platter and let everyone dig in, family-style.