Double Chocolate Bourbon Brownies Food

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!

DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
• Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
• Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.

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.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

DOUBLE-CHOCOLATE SKILLET BROWNIE

Steps:

• Preheat the oven to 350°F. Grease a 10-inch cast-iron pan or other oven-safe skillet.
• Pour 1 inch of water into a saucepan and bring to a simmer. Set a large heatproof bowl on top to create a double boiler (do not let the bottom of the bowl touch the water). Put the bittersweet chocolate and butter in the bowl and gently melt. Stir until smooth.
• Remove from the heat and whisk in the sugar. Whisk in the eggs, one at a time, until combined and smooth. Carry on whisking in the maple syrup, vanilla, salt, baking powder, and cocoa powder until incorporated. Fold in the flour, pecans, and chocolate chips until the batter is smooth.
• Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the brownie cool slightly in the pan for about 10 minutes, then serve with the ice cream, crushed pecans, and fresh mint. Delicious!

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.

DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 325 degrees F.
• In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water. Cook over low heat, stirring, until melted. Set aside to cool a bit. Break up the remaining chocolate and stir into melted chocolate mixture. Whisk in eggs, flour, and salt. Add walnuts if desired. Batter will be thick and lumpy. Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes. Set on rack to cool. Garnish with powdered sugar.

EASY DOUBLE-CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang.
• Combine chocolate and oil in a medium heat-proof bowl. Set bowl over a pan of simmering water; stir until chocolate has melted. Remove from heat; whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.
• In a medium bowl, combine flour and cocoa. Stir into chocolate mixture just until incorporated.
• Spread batter in prepared pan. Bake until top is firm and a toothpick inserted in center comes out with a few moist crumbs, 40 to 45 minutes. Cool completely in pan. Using foil, lift brownies from pan. Peel off foil. Using a serrated knife, cut into 12 rectangles.

DOUBLE CHOCOLATE BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs for 2 minutes. Gradually add sugar, beating until thick and pale yellow. Combine flour and baking powder; add to egg mixture. Stir in the melted chocolate mixture, vanilla and chips. , Pour into a greased 8-in. square microwave-safe dish. Cook on high for 3-1/2 to 4 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack; cool for 10 minutes. Dust with confectioners' sugar.

BOURBON BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch baking pan.
• Stir sugar, melted butter, cocoa powder, oil, and vanilla extract together until smooth. Mix in eggs, then add bourbon.
• Combine flour, baking powder, and salt in a separate bowl. Add to the cocoa mixture. Smooth batter into the prepared pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool completely before slicing.