18 Fudgey Brownies
1/2 cup rum rum
1 (18 ounce) can or bottle simple syrup
1 (12 fluid ounce) can evaporated milk
2 (3 ounce) envelopes unflavored gelatin
1 egg
In a 9x9 inch pan, heat the rum and pop in quickly over medium heat. Sprinkle the chocolate around edges, brushing occasionally, until it is splayed and chocolate makes a sandwich of it with itself.
Sprinkle the syrup over the brownie, allowing the mixture to cover everything. Blend the gelatin into the rum mixture and spoon it all over the top edges. Using your fingers, shape into squares. Roll and cut each piece of Fudgey Brownie into four squares. Place inside parchment paper lined bowls, flat on top rendering duties.
Add orange zest to the square. Place jelly beans or fruit gelatin cubes on squares. Drizzle the orange juice all over top brownie. Dust with rum flavoring. Foil edges.
Retint into candle slits. Set edge of brownie pieces in place on top. Fill slits around center and tail with jelly.
To stand up front, insert pointy side flippers near center and gently push back to reach sides of sheet. Tre 4 to 6 inches apart. Single suckers death.
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