Chocolate Chunk Brownies with Rum Buttercream

2 sticks butter

3/4 cup baking cocoa

2 cups sugar

4 eggs

2 tsp. vanilla

1 cup all purpose four

1/2 tsp. salt

1 (12 oz.) package of semisweet chocolate chunks

*Rum Buttercream Frosting

Preheat oven to 350 degrees. Grease 13x9 inch baking pan. Melt butter in medium saucepan over low heat. Remove from heat. Add cocoa and stir until well blended. Add sugar and mix well after each addition. Stir in vanilla, flour, and salt. Do not over beat. Stir in chocolate chunks. Spread evenly in pan.

Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.  Let brownies cool in pan or on wire rack. Frost with Rum Buttercream Frosting.

Rum Buttercream Frosting:

1 stick butter, softened

1 (16 oz.) package powdered sugar

2 T. rum

2 T. milk

Beat butter in medium bowl with electric mixer until fluffy. Beat in powdered sugar alternately with rum and milk until smooth and spreadable.