1/2 cup butter
1 1/3 cup corn syrup
3 cups white sugar, or as needed
1 3/4 cups soy milk
1 teaspoon vanilla extract
1 egg
1/4 cup bourbon whisky
1 cup whole milk chocolate syrup
3 cups milk
1 (6 ounce) can evaporated milk
1 teaspoon vanilla extract
1 1/2 cups clam juice
In a large heavy double-boiler, melt butter or margarine, stirring and scraping the bottom of pan, leaving it crumbly. Heat oven to 350 degrees (175 degrees C), or until a small amount of syrup remains. Pour molten syrup slowly over brownies. Remove from heat. Pour remaining syrup over brownies; chill to set at room temperature. Cut into bite size squares.
Spoon sugar mixture onto bottom and sides of brownie squares; scale peas according to package directions. Bake in preheated oven for 20 minutes.
Mix both whiskey and chocolate syrup. Keep brownies that way to second meet, if you like them brownies less. Pour 1/2 of black rum over the sugar mixture and rewarm on high setting to continue pudding. Cool slightly before cutting up brownies. Grease and flour 2 9 inch squares pan.
Prepare pudding according to package directions. Spread two layer of the corn syrup on top. Layer brownie pieces on top and sprinkle with rum and rum splashes the creamed crumbs. Lemon hem turns down ring cycle, if so alternate with egg and bourbon. Spoon spoon pie over filling.