Welcome to Day Two of Christmas Week. This event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We hope to inspire you to break out those holiday sprinkles and get your bake on!
Y’all know I love my bourbon. I have to say, I used to be a rum gal but these past few years, I’ve found myself baking and cooking more with bourbon. I love that smoky flavor it imparts and when I was thinking of recipes that I wanted to make for #ChristmasWeek, well, I had to do something a bit boozy, right? These Bourbon Brownies pack a bourbon punch – in the batter, in the “glaze” fresh out of the oven and in the frosting. If this is wrong, I don’t want to be right.
Clearly – these are not brownies for the little ones. These Bourbon Brownies are strictly for the grown folks – those that enjoy a good glass of that amber nectar after a long day at work. Just grab one of these brownies and a hot toddy of sorts and curl up by the Christmas Tree. If you leave these for Santa – you better leave a note he might need a designated driver – or have Rudolph at the wheel. He might be a bit jolly after a few of these.
On to the recipe:
Gather your ingredients
Let’s start to make this brownie mix – first – bring the sugar and butter to a furious bubble
Adding a bit of pecan love to the rich deep chocolate batter
Ahhhhh… bourbon frosting too – hey – it’s a double duty ingredient
Now – look at these lovelies
I wonder if there’s a two brownie limit…
Adapted from Better Homes & Gardens
Yields 12
These Bourbon Brownies have a bit of spirit - not only from the bourbon in the batter but with a bit of bourbon love in the frosting.
40 minPrep Time
30 minCook Time
1 hr, 10 Total Time
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Ingredients
- 1/2 cup of sugar
- 8 tablespoons of softened butter
- 2 tablespoons of water
- 1 1/4 cup of chocolate chips, dark or semi-sweet - your call
- 2 eggs, beaten
- 1 teaspoon of vanilla
- 2 teaspoons of bourbon
- 3/4 cup of all purpose flour
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt (I used vanilla salt)
- 1/2 cup of toasted pecans, chopped
- 2 - 3 tablespoons of Bourbon
- For the Bourbon Frosting:
- 3 tablespoons of butter, softened
- 1 1/2 cups of powdered sugar
- 3 - 4 teaspoons of milk, adding a teaspoon of a time
- 1/4 teaspoon of vanilla extract
- 1 - 2 teaspoons of bourbon
- 2 ounces of melted chocolate
Instructions
- Preheat the oven to 350 degrees F.
- Grease an 8x8 pan and dust with flour or nonstick spray.
- In a heavy bottomed saucepan, melt together the sugar, butter and water.
- Swirl until everything is melted and bring to a bubble over medium heat until the mixture is just boiling.
- Remove from the heat.
- Fold in the chocolate chips until everything is melted
- Add eggs, vanilla and bourbon and stir with a wooden spoon until everything is just combined.
- Fold in the flour, baking soda and salt until everything is combined.
- Stir in the pecans and pour into the prepared pan. Spread the batter evenly.
- Bake for about 25 - 30 minutes, until a toothpick inserted in the center comes out clean.
- Cool the brownies on a wire rack and, using a pastry brush, lightly brush the bourbon over the warm brownies so that it soaks in.
- Cool completely on the rack.
- To make the frosting:
- In a large glass bowl, using a electric mixer, beat the butter until fluffy for about 30 seconds on medium high.
- Gradually beat in the powdered sugar.
- Add 2 teaspoons of milk, the vanilla and bourbon. Beat for a few minutes. If the frosting is still stiff, add milk one teaspoon at a time until it's spreading consistency.
- Spread the frosting over the cooled brownies.
- Using a fork, drizzle over the melted chocolate to form streaks.
- Cut into squares and enjoy!
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