Brownie Bourbon Balls Recipes

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in bourbon. Combine flour and cocoa; gradually add to creamed mixture, beating until smooth. Stir in chocolate chips. Cover and refrigerate for 1-2 hours., Shape into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies are set, 8-10 minutes. Cool for 5 minutes before carefully removing from pans to wire racks to cool completely. Store in an airtight container.

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• For the brownies: In a heatproof bowl set over (but not in) a saucepan of gently simmering water, combine the butter, the brown sugar, the cocoa powder, the instant coffee and the salt. Stir continuously until the butter is melted and the mixture is smooth and hot to the touch, about 8 minutes.
• Remove from the heat and stir with a silicone spatula until cool, about 2 minutes. Stir in the eggs, one at a time, and then the vanilla until the mixture gets very shiny and smooth, about 2 minutes. Your arm may get tired, but 10 more stirs and you are done! Now rest for a second, and then fold in the flour. The batter will be very thick.
• Spray an 8-by-8-inch (20-by-20-centimeter) baking dish with nonstick cooking spray and line with two 14-by-4-inch strips of parchment paper; the parchment will make a cross in the bottom of the dish and raise out of the sides. (This creates tabs that will help you remove the brownies from the pan later.) Pour in the batter and bake until the center has just set, 20 to 25 minutes. Cool completely.
• Meanwhile, for the icing: To a stand mixer fitted with the whisk attachment, add the butter and mix on medium until smooth. Turn the mixer off and add half of the powdered sugar and mix on low to combine. (I sometimes wrap a kitchen towel around the top to capture any flyaway powdered sugar.) When the powdered sugar is incorporated, turn the mixer off and repeat with the remaining sugar. Add the cardamom to the bourbon and stir to distribute the spice. With the mixer going on low, drizzle in the bourbon and continue to mix until smooth.
• Slather the icing onto the brownie and spread evenly across the entire top. Refrigerate until the icing is cold.
• When the icing is chilled, make the ganache: Place the chocolate chips in a heat resistant glass bowl. Heat the cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let stand for 2 to 3 minutes. Whisk the chocolate to make sure all the pieces melt. Cool slightly. (You don't want it to be too hot, which would melt the icing.)
• Pour the melted chocolate over the icing and spread evenly to cover the entire top. Place back into the refrigerator and allow the chocolate to set up. This will take about 30 minutes.
• When you are ready to serve: Run a paring knife along the sides to release any chocolate or brownies from the pan. Use the tabs to lift the brownies out of the pan. Using a sharp chef's knife, divide into 16 even pieces. Enjoy!

Steps:

• Preheat oven to 350°.
• Combine first 4 ingredients (including fudge packet from mix), stirring well.
• Spread into an 8-inch square baking pan coated with cooking spray.
• Bake for 30 minutes or until a wooden pick inserted near edge of pan comes out clean.
• Cool in pan on a wire rack.
• Crumble brownies; place in a food processor.
• Add bourbon; process until mixture forms a ball (about 30 seconds).
• Shape brownie mixture into 24 balls, about 1 1/2 tablespoons each.
• Place nuts in a shallow bowl.
• Roll balls in nuts, pressing gently to coat.
• Store balls in an airtight container at room temperature for up to three days.

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.

Steps:

• In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
• In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
• Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.

Steps:

• Mix the butter and the confectioners' sugar until smooth. Stir in the chopped nuts, raisins, cocoa, coconut and bourbon. Refrigerate mixture until firm, about 1 hour.
• Shape mixture into small balls and roll in chocolate sprinkles to coat. Work fast, as they can melt in your hands. Chill on a wax paper lined tray. Keep balls refrigerated in a covered container.