Mocha Rum Sauce
Myer's Dark Rum
Pure vanilla extract
Heat the butter in a 2 1/2-quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoon rum, and salt. Stir with a whisk to combine. Bring to a boil, then adjust the heat and allow to simmer for 5 minutes, stirring occasionally.
Remove the saucepan from the heat. Add the instant coffee, vanilla extract, and the remaining tablespoon of rum, and stir until smooth. Allow to cool to room temperature before serving. The brownie recipe is coming up next.