Chocolate Bourbon Brownies With Double Frosting Recipes

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MINT BOURBON BROWNIES



Mint Bourbon Brownies image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 16 brownies

Number Of Ingredients 20

Nonstick cooking spray, for the parchment
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
6 ounces bittersweet chocolate, chopped
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
4 large eggs
1/3 cup Kentucky bourbon
1 3/4 cups all-purpose flour
1/2 cup cocoa powder
1 cup coarsely chopped creme de menthe chocolate thins, such as Andes
12 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
Pinch fine salt
3 tablespoons Kentucky bourbon
3/4 teaspoon peppermint extract
3 to 4 drops green food coloring
1 cup coarsely chopped creme de menthe chocolate thins, such as Andes

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.

KENTUCKY BOURBON BROWNIES



Kentucky Bourbon Brownies image

Melt-in-your-mouth chocolate brownies with just the right hint of bourbon. Pecans are optional for those who may have allergies.

Provided by nache

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 55m

Yield 16

Number Of Ingredients 10

1 cup sweet cream butter
4 ounces unsweetened baking chocolate
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 eggs
2 teaspoons bourbon
1 teaspoon Madagascar bourbon vanilla extract
2 cups white sugar
1 cup chopped pecans

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.

Nutrition Facts : Calories 341.9 calories, Carbohydrate 37.2 g, Cholesterol 61.2 mg, Fat 21.5 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 10.3 g, Sodium 162 mg, Sugar 25.5 g

BOOZY CHOCOLATE BOURBON BROWNIES - BROWNIE MIX OPTION TOO



Boozy Chocolate Bourbon Brownies - Brownie Mix Option too image

Boozy Chocolate Bourbon Brownies - Brownie Mix Option too - extremely delicious, fudgy and quick brownies make a perfect dessert for a cozy romantic Valentine's meal. They can be made a day or two in advance and can be topped with fresh berries, cream or slightly heat and serve with vanilla ice-cream for that ooey-gooey scintillating dessert.

Provided by Molly Kumar

Categories     Dessert

Time 35m

Number Of Ingredients 11

1/4 Cup Bourbon
1/4 Cup Semisweet Chocolate Chips
2 Tbsp Unsweetened Cocoa Powder - optional
1.5 Cups All-Purpose Flour
1 Tsp Baking Powder
1.5 Cups Sugar
2 Eggs
1/4 Cup Melted Unsalted Butter
1/4 Cup Vegetable Oil
1 Tsp Vanilla Extract
1/4 Tsp Salt

Steps:

  • In a large bowl, add all-purpose flour, baking powder, salt, Unsweetened Cocoa Powder and whisk.
  • Add semi-sweet chocolate chips in a medium microwavable bowl and microwave for 25 seconds (or till soft).
  • Remove from microwave and whisk to a smooth paste.
  • Add eggs in a large bowl and whisk until frothy (about a minute).
  • Add Melted Unsalted Butter, Vegetable Oil, Vanilla Extract and whisk to a smooth batter.
  • Add Sugar, melted semisweet chocolate chips, bourbon and whisk thoroughly.
  • Add 1/2 of dry ingredients mix in the wet ingredients mix bowl. Fold the flour gently until well combined.
  • Add the remaining dry ingredients mix in the wet ingredients mix and fold gently until the flour is nicely mixed.
  • Check for any lumps and whisk gently to mix everything one last time.
  • Butter or Spray an 8inch brownie pan and transfer the brownie mix in the pan.
  • Tap the pan gently on a hard surface to remove any air bubbles.
  • Place in oven and bake at 350F for 25 minutes.
  • After the timer is done, remove the brownie from the oven and cool.
  • Insert a toothpick in the middle of the brownie to check if it's thoroughly cooked.
  • Slice into 9 equal parts and enjoy.
  • Make the brownie batter as per instructions and add bourbon before the final whisking process.
  • Then transfer to the baking tin and bake as per package instructions.
  • Once baked, cool slightly and enjoy.

Nutrition Facts : Calories 800 calories, Carbohydrate 160 grams carbohydrates, Cholesterol 165 milligrams cholesterol, Fat 42 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 410 grams sodium, Sugar 108 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat

CHOCOLATE BOURBON BROWNIES WITH DOUBLE FROSTING



Chocolate Bourbon Brownies With Double Frosting image

When I made these for my husband, he called them "the single best thing you've ever made for me." It doesn't get much better than that! These are fairly involved to make, but they are worth the effort. The white frosting layer reminds me of the filling for Oreos. This came from a Southern Living Magazine cookbook.

Provided by Vino Girl

Categories     Bar Cookie

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16

1/2 cup sugar
1/3 cup shortening
2 tablespoons water
1 (6 ounce) package semi-sweet chocolate chips (About 1 cup)
1 teaspoon vanilla
2 eggs
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups pecans, chopped
4 tablespoons Bourbon
1/2 cup butter
1 teaspoon vanilla
2 cups confectioners' sugar
1 (6 ounce) package semi-sweet chocolate chips (About 1 cup)
1 tablespoon shortening

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.

Nutrition Facts : Calories 523.8, Fat 33.7, SaturatedFat 12.7, Cholesterol 55.6, Sodium 144.4, Carbohydrate 54.1, Fiber 3.2, Sugar 44.1, Protein 4.4

BOURBON CHOCOLATE CUPCAKES WITH CHOCOLATE BUTTERCREAM FROSTING AND BOURBON GLAZE



Bourbon Chocolate Cupcakes with Chocolate Buttercream Frosting and Bourbon Glaze image

You will want to make these Bourbon Chocolate Cupcakes with Chocolate Buttercream Frosting topped with sweet Bourbon Glaze. Please note: recipe contains alcohol and raw eggs.

Provided by lyuba

Categories     Dessert

Time 1h50m

Number Of Ingredients 18

1 cup unsweetened cocoa powder
1 1/2 cups hot water
1/4 cup bourbon
2 1/2 cups all purpose flour
1 1/4 cup white granulated sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 eggs (room temperature)
3/4 cups vegetable oil
1/2 cup sour cream
2 tsp vanilla extract
16 oz unsalted butter (room temperature)
2-3 cups powdered sugar
3 egg yolks
5 oz dark semi-sweet chocolate (melted and cooled a little)
3/4 cup bourbon
1/2 cup brown sugar

Steps:

  • Preheat the oven to 350° and lightly spray cupcake pan with cooking spray. Line each cup with cupcake liners.
  • In a small sauce pot, mix water with unsweetened cocoa powder. Bring to simmer and stir in bourbon. Simmer for about a minute and set aside to cool.
  • In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
  • Separately, whisk together the vegetable oil, vanilla extract, eggs and sour cream.
  • On low speed, slowly pour in the egg mixture into the dry ingredients. Once it's combined, bring the speed up to medium and beat for about two minutes.
  • Lower the speed to low again and slowly pour in the hot cocoa mixture. Mix until just combined. Turn off the mixer.
  • Using the spatula, scrape the sides and the bottom of the bowl, continue mixing with the spatula until the batter is smooth.
  • Pour patter into the cupcake liners, filling them about 3/4 of the way. I use an ice cream scoop to get even amount of batter each time. Bake for 18-20 minutes. Do a toothpick test at 18 minutes to check for doneness.
  • Cool completely before frosting.
  • Glaze should be prepared ahead of time to allow it enough time to cool before adding to cupcakes.
  • In a small sauce pot, over medium heat, whisk sugar and bourbon together and bring it to simmer. Cook for about 10-15 minutes, until the mixture is reduced in half. Cool completely.
  • Warm the chocolate in a double boiler or in the microwave until melted and allow to cool slightly.
  • Beat butter until it is fluffy (about 3-5 minutes) high speed, lower the speed to low and add in icing sugar and the egg yolk alternately, beating after each addition.
  • The mixture should be very fluffy.
  • With the mixer on medium low, gradually drizzle in melted chocolate.
  • Transfer the frosting to the pastry bag and frost the cooled cupcakes.
  • After the cupcakes are frosted, slowly drizzle with the glaze from the top, letting it pour down, and have some of it run off into the liner, that way it gets to the cupcake under the cupcake liner.

Nutrition Facts : Calories 515 kcal, Carbohydrate 49 g, Protein 4 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 106 mg, Sodium 115 mg, Fiber 2 g, Sugar 33 g, ServingSize 1 serving

MINT JULEP BROWNIES



Mint Julep Brownies image

From Coastal Living. We love the Chocolate Bourbon Brownies With Double Frosting (#92550) I have listed, and here's another using bourbon, with the added attraction of mint. Edited to add: I just made these, and I would encourage anyone trying these to use a smaller pan (8x8 or 9x9) because these do come out pretty thin! I used a bit less sugar and a little more of both the bourbon and peppermint extracts.

Provided by Vino Girl

Categories     Bar Cookie

Time 55m

Yield 24 serving(s)

Number Of Ingredients 9

1 cup butter
4 ounces unsweetened chocolate squares
4 eggs
2 cups sugar
1 1/2 cups flour
2 tablespoons Bourbon
1 teaspoon peppermint extract
1/2 teaspoon salt
powdered sugar (optional)

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.

BOURBON CHOCOLATE FROSTING



Bourbon Chocolate Frosting image

Provided by Alton Brown

Categories     dessert

Time 15m

Yield 5 cups frosting

Number Of Ingredients 6

12 ounces unsalted butter, room temperature
1-ounce mayonnaise
6 ounces semisweet chocolate, melted and cooled
1 pound powdered sugar
2 tablespoons bourbon
Pinch kosher salt

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.

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