Kentucky Bourbon Brownies Recipes

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:

• 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.

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:

• 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.

Steps:

• Combine the vanilla wafer crumbs, chopped pecans, 1 cup of the confectioners' sugar, and the cocoa. Combine the bourbon and corn syrup and stir into the dry mixture. When thoroughly blended, cover and refrigerate the dough for 1 hour or more. Sift the remaining confectioners' sugar onto a large piece of waxed paper. Take 1 tablespoon of the dough, shape it into a ball, and roll it in the sugar. Repeat until all the dough is used. Store them, covered, in the refrigerator.

Steps:

• Heat oven to 350, F.
• Grease bottom of 13x9 inch pan.
• In large bowl, combine brownie mix, water oil and egg.
• Beat 50 strokes by hand.
• Stir in 1/2 c mint chocolate chips and 1/2 c pecans.
• Spread batter in greased pan.
• Bake at 350 for 30-35 minutes or until center is set.
• Drizzle 2-3 T bourbon over hot brownies.
• Cool completely.
• In small bowl, beat all filling ingredients until smooth, adding enough milk for desired spreading consistency.
• Spread over cooled brownies.
• In small saucepan over low heat, melt 1 c mint chocolate chips and 1/4 c margarine, stirring constantly until smooth.
• Remove from heat;
• Stir in 1 t bourbon.
• Cool slightly.
• Carefully spoon glaze over filling.
• Spread to cover.
• Garnish with pecan halves and mint leaves.
• Store in refrigerator.