Chocolate Bourbon Brownies With Double Frosting Food

KENTUCKY BOURBON BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and let cool completely, 10 to 15 minutes.
• While chocolate cools, sift flour, baking powder, and salt together in a bowl.
• Beat eggs in a bowl using an electric stand mixer or hand mixer until almost light in color. Mix in bourbon and vanilla extract. Gradually mix in sugar until well blended. Stir in chocolate-butter mixture. Stir in flour mixture until combined, scraping down sides of the bowl as needed. Fold in pecans. Spread brownie mixture into the prepared pan.
• Bake in the preheated oven until edges pull away from the sides of the pan, 30 to 35 minutes. Remove from the oven and let cool completely on a wire rack.

EASY MILK CHOCOLATE FROSTING FOR BROWNIES

Steps:

• Melt butter in a small saucepan.
• Add cocoa and remove pan from heat.
• Stir in remaining ingredients until smooth.
• Spread over brownies.

BOURBON BROWNIES

Steps:

• Preheat oven to 350°F. Grease an 8x8x2-inch baking pan; set aside. In a medium saucepan combine sugar, butter, and the water. Cook and stir over medium heat just until boiling. Remove from heat.
• Stir in 1 cup chocolate pieces until melted. Add eggs and vanilla, beating with a wooden spoon just until combined. Stir in flour, baking soda, and salt. Stir in chopped pecans. Pour batter into the prepared baking pan, spreading evenly.
• Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean and edges start to pull away from sides of pan.
• Place pan on a wire rack. Brush top of hot brownies with bourbon. Cool completely.
• Spread uncut brownies with Bourbon Frosting. Cut into bars. Top with melted chocolate and, if desired, pecan halves. Bourbon Frosting
• In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add powdered sugar, beating well. Beat in bourbon or milk and vanilla. If necessary, beat in enough milk, 1 teaspoon at a time, to make a frosting of spreading consistency.

DOUBLE FROSTED BOURBON BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Combine flour, baking soda, and salt in a medium bowl and whisk together. Set aside.
• In a medium saucepan, combine sugar, shortening, and water. Over medium heat, bring to a boil while stirring constantly. Remove from heat. Add chocolate morsels and vanilla and stir until smooth. Add eggs one at a time, stirring well after each addition. Add dry ingredients and walnuts and stir until thoroughly mixed.
• Spoon batter into a greased 9-inch square pan. Bake for 25 minutes, or until a wooden pick inserted in the center comes out clean.
• Evenly drizzle bourbon over brownies. Cool brownies completely.
• For white icing, combine butter and vanilla in a large mixing bowl. Using an electric mixer, beat at medium speed until creamy. Gradually add in powdered sugar and beat until smooth.
• Spread brownies with White Icing.
• For Chocolate Glaze, combine morsels and shortening in a heavy bottomed small saucepan (or a double boiler). Heat over very low heat, stirring constantly until chocolate is melted.
• Pour warm Chocolate Glaze over top of white icing. Let set and cut into squares.

MINT BOURBON BROWNIES

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Line a 9-by-13 inch baking pan with parchment hanging over the edges by about 2 inches (to use as handles for removing the brownies later). Spray the parchment with cooking spray.
• Combine the butter and chocolate in a double boiler or bowl set over simmering water and heat, stirring occasionally, until melted.
• Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl. Whisk until smooth. Whisk in the bourbon and melted chocolate. Sift the flour and cocoa powder into the wet ingredients. Stir with a spatula until just combined. Stir in the chopped chocolate thins.
• Pour the batter into the prepared pan and smooth with a spatula. Bake on the bottom rack of the oven until the edges are set and a toothpick inserted in the center comes out with a few wet crumbs, 35 to 38 minutes. Cool completely on a rack before frosting.
• For the cream cheese frosting: Combine the cream cheese and butter in a mixer fitted with the paddle attachment. Beat on medium-high speed until smooth and light, 1 to 2 minutes. Add the confectioners' sugar and salt and beat on low to incorporate, then increase the speed to medium high and beat until light and fluffy, about 1 minute. Add the bourbon, extract and food coloring. Beat until smooth and pale green in color, scraping down the bowl once, about 30 seconds.
• Remove the cooled brownies from the pan and peel off the parchment. Spread the frosting on the brownies in an even layer. Top with the chopped chocolate thins. Cut into squares to serve.

MINT JULEP BROWNIES

Steps:

• Preheat oven to 350F, and grease and flour a 13 x 9 inch pan.
• Melt butter and chocolate in a saucepan over low heat, stirring often until smooth; cool slightly.
• Beat eggs at medium speed in a mixer for 2 minutes; gradually add in sugar.
• Beat well.
• Add in chocolate mixture, flour, bourbon, extract, and salt and beat well.
• Pour batter into the prepared baking pan and bake for 25-30 minutes.
• Cool completely before cutting and sprinkling with powdered sugar.

DOUBLE CHOCOLATE BOURBON BROWNIES

Steps:

• Preheat oven to 350°F. Line an 8×8 baking dish with parchment paper and set aside.
• In a large microwave-safe bowl, combine butter and bittersweet chocolate. Heat in microwave in 30 second intervals until fully melted.
• Stir in sugar to cool mixture down, then add in eggs, whiskey, and salt. Fold in flour and cocoa, mixing until the batter is smooth and glossy. Pour into lined baking dish and bake for 30 minutes, or until a knife inserted in the center of the brownies comes out clean. Allow to cool completely before frosting.
• To make the frosting, whip the cream until stiff peaks form. Pour in the chocolate and bourbon while continuing to whip until thoroughly combined. Frost brownies, then serve!

BOURBON CHOCOLATE FROSTING

Steps:

• Beat the butter and mayonnaise in a stand mixer fitted with the paddle attachment, on high until light and fluffy, approximately 3 to 4 minutes. With the mixer on low, slowly pour in the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add 1 cup of the sugar. Mix on low to combine. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the bourbon and salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to 1 week. Bring to room temperature before using chilled frosting.

BEST-EVER BOURBON BROWNIES

Steps:

• Grease an 8x8x2-inch baking pan;set aside;Heat oven to 350 degrees.
• In a medium saucepan, combine the 1/3 cup butter, sugar and water; cook and stir over medium heat just until boiling, remove from heat, add the 1 cup of chocolate pieces; stir until chocolate is melted.
• Stir in eggs and vanilla, beating lightly with a spoon until combined; stir in flour, baking soda and salt; stir in pecans.
• Spread batter into prepared pan;Bake at 350 degrees about 20 minutes or until edges are set and begin to pull away from the sides of pan.
• Using a fork, prick the warm brownies several times, Drizzle BOURBON evenly over brownies; cool in pan on wire rack.
• For frosting; In a small mixing bowl beat the 3 tablespoons butter with an electric mixer on medium to high speed for about 30 seconds; gradually add powdered sugar, beating well, slowly beat in 2 teaspoons of the milk and the vanilla; if necessary, beat in remaining milk to reach spreading consistency, spread over brownies;Melt chocolate; drizzle melted chocolate over frosting.

CHOCOLATE BOURBON BROWNIES WITH DOUBLE FROSTING

Steps:

• Preheat oven to 325°F Grease the bottom of a 9-inch square pan.
• Combine sugar, shortening and water in a saucepan.
• Bring to a boil over low to medium heat, stirring constantly until the sugar melts.
• Remove from heat.
• Mix chocolate chips and vanilla together until smooth.
• Beat in eggs.
• Stir in flour, baking soda, and salt.
• Add the nuts.
• Bake for 30 minutes or until shiny and firm on top.
• Remove from oven and pour bourbon over the top of the brownies.
• Cool completely.
• To make the first (white) frosting, beat the butter and vanilla together until creamy.
• Gradually add the sugar until smooth.
• Spread evenly on top of the cooled brownies.
• Chill until firm.
• To make the chocolate glaze, melt and stir together the chocolate chips and shortening in double boiler until melted and smooth.
• Spread glaze on top of the white frosting.
• Chill until the frostings are firm, and cut into squares.
• Store any uneaten brownies in the refrigerator.

BOURBON BROWNIES

Steps:

• Bake brownies in 9 x 13 inch pan according to package direction.
• Remove from oven and immediately pour 1/3 cup bourbon over hot brownie.
• Cool Frosting: Mix 2 cups powdered sugar, 1 stick butter and 3 Tbsp bourbon until creamy.
• Spread over cooled brownies.
• Melt chocolage chips, 1 Tbsp butter and 3 Tbsp water together.
• With a teaspoon, drizzle melted chocolate mixture over white frosting.
• Refrigerate.
• When completely cooled, cut into small bars.
• Freezes well!