Seely Brownies

The potluck brownie that always disappears first—fudgy, rum-spiked, and easier than a box mix.

The Story

Every family has one or more dishes they’re known for bringing to potlucks. Our family has a few—and these brownies are one of them.

The recipe started with Scott’s mom, who found a brownie recipe she loved—but it only made a 9×9 pan. When you’re feeding a crowd, that’s not enough. So she did what resourceful cooks do: she scaled it up for a 9×13 pan and made it her own. That modified recipe became the Seely family standard.

What makes these brownies different? Two things. First, we swap the vanilla for rum—not a timid splash, but a generous pour (about 1/4 to 1/3 cup) that adds depth without making them taste boozy. Second, we top them with milk chocolate chips before baking. They add an extra burst of chocolate in every bite.

The result is a fudgy, rich brownie that tastes better than anything from a box—and comes together just as fast. Melted butter and cocoa powder do the heavy lifting. No mixer required. No complicated technique. Just stir, pour, bake, and watch them disappear.

Key Details

Prep Time: 15 minutes | Cook Time: 25 minutes | Yield: 24 brownies (9×13 pan)

Sustainability Note: Homemade brownies use pantry staples you already have—no plastic packaging, no preservatives, no mystery ingredients. One batch costs a fraction of bakery brownies and tastes better than anything you’d buy.

The Recipe

Ingredients

Instructions

1. Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.

2. Melt butter and cocoa: Melt butter in a large saucepan or microwave. Add cocoa powder and stir until well blended.

3. Add sugar: Add sugar to the butter-cocoa mixture and mix well.

4. Add eggs: Add eggs and beat well until fully incorporated.

5. Add flavoring and flour: Stir in rum (or vanilla). Add flour and mix just until combined. Do not overmix after adding flour—this keeps the brownies fudgy. (GF note: Unlike regular flour, you can mix GF batter thoroughly without worry. Let batter rest 30 minutes before baking.)

6. Add nuts (optional): Fold in chopped nuts if desired.

7. Pour and top: Spread mixture evenly into prepared pan. Sprinkle milk chocolate chips generously over the top.

8. Bake: 25 minutes at 350°F. Do not overbake—brownies should be fudgy.

9. Cool: Let cool in pan before cutting into 24 squares.

Why This Recipe

It’s the potluck champion. These brownies have been the Seely family’s go-to contribution for years. They travel well, they’re easy to cut and serve, and they disappear fast. The 9×13 pan makes enough for a crowd without requiring multiple batches.

It tastes better than a box. Our family won’t eat any other brownies now. Box mixes are convenient, but they can’t compete with real butter, real cocoa, and real eggs. Once you make these from scratch, you’ll realize how little extra effort it takes—and how much better the result is.

The rum is the secret. Most brownie recipes call for vanilla extract. Swapping in rum adds a special depth of flavor that elevates the chocolate without tasting like a cocktail. The alcohol bakes off, leaving just the warmth and complexity. It’s the kind of ingredient swap that makes people ask, “What’s different about these?”

Milk chocolate chips are non-negotiable. The milk chocolate chips on top add that extra burst of chocolate in every bite. It’s the combination that makes these brownies what they are.

Notes & Variations

• Rum amount: About 1/4 to 1/3 cup—I don’t measure, I just pour. Start with less if you’re nervous, but don’t be shy.
• No rum? Use 2 teaspoons vanilla extract instead.
• Don’t overmix: Once flour is added, mix just until combined to keep brownies fudgy.
• Chocolate chips: They add bursts of chocolate throughout—milk chocolate is traditional for us, but semi-sweet works too.
• Nuts: Walnuts or pecans work great, but totally optional.

Variations:

• Extra fudgy: Reduce baking time by 2-3 minutes
• Peppermint: Use peppermint extract instead of vanilla/rum and add crushed candy canes on top
• Espresso: Add 1 tbsp instant espresso powder to enhance chocolate flavor

Additional notes from our kitchen:

• Don’t overbake. These are meant to be fudgy, not cakey. When in doubt, pull them early.
• Let them cool completely before cutting for clean edges. If you can wait that long.
• These freeze well. Wrap individual squares in plastic wrap and freeze for up to 3 months.

Gluten-Free Version

TESTED - This recipe works great with GF flour!

• Use 130g Bob’s Red Mill GF 1-to-1 Baking Flour in place of 1 cup AP flour
• Bob’s Red Mill already contains xanthan gum—no need to add
• Unlike regular flour, you can mix GF batter thoroughly without worry
• Let batter rest for 30 minutes before baking
• No other changes needed

Serving Suggestions

• Potlucks and parties: Cut into squares and arrange on a platter
• À la mode: Serve warm with vanilla ice cream
• Gift giving: Stack in a cellophane bag tied with ribbon

Storage & Make-Ahead

• Room temperature: Store in airtight container for up to 5 days
• Refrigerate: For firmer brownies, refrigerate up to 1 week
• Freeze: Wrap individual brownies in plastic wrap, freeze up to 3 months

Links & References

Related Friday Food Posts:

• Grandma Seely’s Banana Muffins - Another Seely family classic
• Instant Pot Korean Beef - When you need a main dish for the potluck

Print This Recipe

Seely Brownies

Prep: 15 min | Bake: 25 min | Yield: 24 brownies

Ingredients:

• 1 cup butter
• 2/3 cup cocoa powder
• 2 cups sugar
• 4 eggs
• 1/4-1/3 cup rum (or 2 tsp vanilla)
• 1 cup flour (or 130g GF 1-to-1 flour)
• 1 cup nuts (optional)
• 1-1.5 cups milk chocolate chips

Instructions:

1. Preheat oven to 350°F; grease and flour 9×13 pan
2. Melt butter; stir in cocoa until blended
3. Add sugar; mix well
4. Add eggs; beat until incorporated
5. Stir in rum; add flour and mix just until combined (GF: mix thoroughly, rest 30 min)
6. Fold in nuts if using
7. Spread in pan; top with chocolate chips
8. Bake 25 minutes—do not overbake
9. Cool before cutting

Storage: Room temp 5 days, refrigerate 1 week, freeze 3 months.

The best family recipes aren’t complicated—they’re the ones that get made over and over because they work. Seely Brownies prove that sometimes all you need is butter, cocoa, and a generous pour of rum.