Bourbonfudgebrownies Recipes

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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

BOURBON BROWNIES



Bourbon Brownies image

Thick, moist brownies with a whiff of Kentucky bourbon. We call them bourbrownies!

Provided by Lady Madonna

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 40m

Yield 16

Number Of Ingredients 10

1 cup white sugar
1 stick butter, melted
6 tablespoons unsweetened cocoa powder
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 eggs, beaten
¼ cup bourbon
6 tablespoons all-purpose flour
½ teaspoon baking powder
1 pinch salt

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.

Nutrition Facts : Calories 148.7 calories, Carbohydrate 16 g, Cholesterol 38.5 mg, Fat 8.4 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 75.1 mg, Sugar 12.6 g

BEST-EVER BOURBON BROWNIES



Best-ever Bourbon Brownies image

These are an elegant, indulgent, melt-in-your mouth chocolate dessert. If you prefer the brownies without the bourbon, omit the drizzling step.

Provided by Barb G.

Categories     Bar Cookie

Time 50m

Yield 1 8x8 pan

Number Of Ingredients 16

1/3 cup butter
1/2 cup sugar
2 tablespoons water
1 cup semisweet chocolate piece
2 eggs
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
2 -3 tablespoons Bourbon
3 tablespoons butter, softened
1 1/2 cups sifted powdered sugar
2 -3 teaspoons milk
1/4 teaspoon vanilla
1 ounce semisweet chocolate, melted

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.

FUDGE BROWNIES



Fudge Brownies image

Provided by Food Network

Categories     dessert

Time 45m

Number Of Ingredients 13

Butter-flavor no-stick cooking spray
1/4 cup (1/2 stick) unsalted butter, cut up
1 ounce unsweetened chocolate, chopped
1 cup minus 2 tablespoons sifted cake flour
1/2 cup unsifted unsweetened Dutch-processed cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
Generous pinch of ground nutmeg
1 1/4 cups granulated sugar
1 large egg plus 2 large egg whites
1 tablespoon vanilla extract
3 tablespoons water

Steps:

  • Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat a baking pan with cooking spray.
  • In a small saucepan, combine the butter and chopped chocolate and set over very low heat until melted. Stir the mixture and set aside to cool. In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg. Measure the sugar into the large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the egg plus whites, vanilla, and water and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick. Spoon the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes; 23 minutes is usually right for me. When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares.
  • I have been trying for a couple of years to produce a brownie worthy of the name with less fat and less solid chocolate. My taste testers finally agree that this is it - a great brownie they would never suspect of being lower in anything. I have cut the classic 58 percent down to 31 percent calories from fat and eliminated 87 calories, 10 g fat, and 22 mg cholesterol from each brownie.
  • When traditional proportions are disrupted, textures become moist and cakey at best or dry, insipid, and tough at worst. One rule emerges clearly: The fewer ingredients, the better the brownie. Avoid the usual low-fat stand-ins: applesauce, yogurt, corn syrup, canola oil. Use butter, but less, and replace most of the solid chocolate with rich-tasting Dutch-processed cocoa; retain at least 1 ounce of solid chocolate, however, for a more complex chocolate taste. A few tricks: Cake flour produced a more tender crumb than all-purpose, and melting the butter with the chocolate, as opposed to creaming the solid butter with the sugar, gave a fudgier crumb. A touch of baking powder seems to enhance the crunch of the top crust.
  • Faced with the choice of adding high-fat chopped nuts or keeping the 1/4 cup butter, there was no contest; nuts put us over the top in fat content. However, if you feel deprived without them, sprinkle about 3 tablespoons of finely chopped walnuts on top before baking; the changes are modest: 33 percent calories from fat, plus 9 calories and 1g fat per brownie.

FLOURLESS BOURBON BROWNIES



Flourless Bourbon Brownies image

Provided by Food Network

Categories     dessert

Time 35m

Yield 1 Dozen

Number Of Ingredients 6

1¼ sticks unsalted butter, plus more for the pan
¼ cup Maker's Mark® Bourbon
¼ cup unsweetened cocoa powder
2 cups semi-sweet chocolate chips
4 large eggs
½ cup confectioners' sugar

Steps:

  • 1. Preheat the oven to 325°F. Butter an 8-inch square baking pan, line with parchment paper or foil, and butter the parchment. 2. In a large saucepan, heat the butter and bourbon over medium heat, stirring occasionally, until the butter melts. Stir in the cocoa powder until smooth. Remove from the heat and immediately add 1½ cups chocolate chips. Stir until smooth. Let cool slightly. 3. Add the eggs, one at a time, beating well after each addition. Stir in the confectioners' sugar until well-combined. Transfer to the prepared pan and spread in an even layer. Sprinkle the remaining ½ cup chocolate chips on top. 4. Bake until the top is glossy and a toothpick inserted 1 inch from the edge comes out clean, about 20 minutes. Cool completely in the pan on a wire rack. 5. Lift out of the pan using the parchment paper. Cut into 12 bars.

BEST FUDGY BROWNIES



Best Fudgy Brownies image

I love to use this fudgy brownie recipe when bringing treats to work. When I was growing up, I helped my mother make delicious, hearty meals and these fudgy brownies for our farm family of eight. -Judy Cunningham, Max, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1-1/3 cups butter, softened
2-2/3 cups sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
2 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon salt
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 189 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 130mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

FUDGE BROWNIES



Fudge Brownies image

These brownies must sit for some time before they reach their deeply fudgy peak. They are a perfect midweek recipe to yield a weekend's dessert, though in truth they'll be ready after only a night's rest. Once they've matured, you end up with a mystifying brownie that is firm to the bite yet melting in the mouth. Walnuts contribute crunch if you like that sort of thing. They are entirely optional.

Provided by Alex Witchel

Categories     dessert

Time 1h

Yield 24 brownies

Number Of Ingredients 8

1 1/2 cups unsalted butter, plus more for greasing pan
1 1/2 cups walnut halves (optional)
9 ounces unsweetened chocolate, chopped or broken into small pieces
3 large eggs
1 teaspoon salt
2 3/4 cups sugar
1 tablespoon vanilla extract
1 1/2 cups unbleached all-purpose flour

Steps:

  • Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.
  • Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.
  • Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.
  • Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 18 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 110 milligrams, Sugar 23 grams, TransFat 0 grams

BOURBON FUDGE BROWNIES



Bourbon Fudge Brownies image

These are moist brownies with a great chocolate flavor. Hot milk can be used in place of the bourbon to make these non-alcoholic. Adapated from Cooking Light, March 2003

Provided by Hey Jude

Categories     Dessert

Time 50m

Yield 20 serving(s)

Number Of Ingredients 11

1/4 cup Bourbon
1/4 cup semi-sweet chocolate chips
1 1/2 cups flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla
2 large eggs
cooking spray

Steps:

  • Prehat oven to 350°.
  • Bring bourbon to a boil in a small saucepan, remove from heat and add chocolate chips, stirring until smooth.
  • Combine the flour, cocoa, baking powder and salt and mix well with a whisk.
  • Combine sugar and butter in a large bowl, beat at medium speed until well combined, then add vanilla and eggs; beat well and add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.
  • Spread batter into a 9-inch square baking pan coated with cooking spray.
  • Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan on wire rack.

Nutrition Facts : Calories 147.2, Fat 5, SaturatedFat 2.9, Cholesterol 30.3, Sodium 108.7, Carbohydrate 23.1, Fiber 1.1, Sugar 14.6, Protein 2.1

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