Double Frosted Bourbon Brownies Recipes

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.

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Grease the bottom of a jellyroll pan, then line with parchment paper and grease the paper.
• In a microwave-safe bowl, melt the shortening and chocolate together, stirring every 30 seconds and cooking until melted. Set aside to cool slightly.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs well. Add the granulated sugar and vanilla; beat to combine thoroughly. Beat in the chocolate mixture.
• In a medium bowl, whisk together the flour, baking powder and salt. Stir into the chocolate mixture. Spread the batter evenly in the prepared pan.
• Bake the brownies until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Remove from the oven and let cool in the pan for 10 minutes. Release the edges with a butter knife, and turn the brownies out onto a cutting board to cool completely. Cut in half, creating two large, equal pieces.
• For the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and vanilla. Add the confectioners' sugar, 1 cup at a time, adding 1 tablespoon of water between each addition and mixing until you get a spreadable consistency. You may not need to add all the water.
• Spread the filling over one of the large brownie pieces, and cover with the other piece like a sandwich. Cut into 2-inch" squares.

Steps:

• Brownie Layer:.
• Sift dry ingredients.
• Combine sugar, shortening, and water in pan. Heat, stirring constantly until sugar melts and mixture boils. Remove from heat.
• Stir in chocolate chips and vanilla until smooth. Beat in eggs one at a time. Stir in dry mixture and nuts. Spread evenly in 9x9x2 inch pan. Bake at 325 degrees for 30 minutes or until shiny and firm on top. Remove from oven and sprinkle bourbon on top while still hot. Cool completely.
• White Frosting Layer: Beat butter and vanilla until creamy. Add sugar gradually until smooth. Spread evenly on top of brownie layer. Chill until firm.
• Chocolate Glaze Layer: Melt chocolate and shortening in double boiler or in microwave with very low power. Spread glaze on top. Cut in squares. Chill until served.

Steps:

• Prepare brownie mix according to package directions. Spread the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted 2 in. from side of pan comes out clean. Cool completely on a wire rack., In a large bowl, beat the butter, sugar and pudding mix until blended. Add enough milk to achieve spreading consistency. Frost brownies. Cover and refrigerate for 30 minutes. , Spread with fudge frosting. Cut into bars. Store in the refrigerator.

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!

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
• In a large bowl, beat together 1 1/2 cups of margarine with sugar until light and fluffy; beat in the eggs, one at a time,fully incorporating each egg before adding the next. Mix in 1 cup of cocoa powder, the flour, and 1 1/2 teaspoons of salt. Stir in 1 tablespoon of vanilla extract and the chopped walnuts, and scoop the brownie batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes; set on a rack to cool.
• To make the first frosting layer, beat 1/2 cup of margarine until fluffy, add the instant pudding powder and 3 tablespoons milk and mix until smooth. Gradually beat in 2 cups of confectioners' sugar. Spread the frosting on the cooled brownies and set them aside to let the frosting firm up.
• For the second frosting layer, mix together 3 tablespoons of melted margarine with 1/2 cup of cocoa powder; stir in 1/3 cups milk and gradually beat in 3 1/2 cups of confectioners' sugar. Add more milk as necessary to make a smooth, spreadable frosting. Spread the second frosting on top of the first.

Steps:

• Melt 1/2lb butter and 4 squares of chocolate over medium heat.
• Add 2C sugar and stir until dissolved.
• One at a time, beat in 4 eggs.
• Add 2tsp of vanilla and 1 1/2C flour.
• Bake in 13x19" pan (greased) at 325*F for 25-30min. Cool.
• Frosting:.
• Mix to a spreadable consistency: 4C confectioner's sugar, 1C butter (1/2lb), 2tsp vanilla extract and about 2tbsp of milk. Add food coloring if desired.
• Top layer:.
• Melt 4 squares chocolate, 4tbsp butter (1/2 stick), 4tbsp sugar together. Pour over brownies.
• Refrigerate to harden chocolate.
• Warm to room temp before cutting.

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.