Whiskey Brownies Recipes

IRISH WHISKEY BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies; stir in toffee bits. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Place pan on cooling rack.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cocoa, salt, whiskey and vanilla. Heat to boiling, stirring constantly; remove from heat. Using whisk, gradually beat in powdered sugar. Return to heat; cook over medium heat about 2 minutes, stirring constantly, until mixture is pourable.
• Pour hot frosting over warm brownies; spread over top until smooth. Cool completely, about 2 1/2 hours.
• Using foil to lift, remove brownies from pan, and peel foil away. Cut into 6 rows by 4 rows.

CHOCOLATE WHISKEY BROWNIES

Steps:

• Preheat the oven to 350°, line an 8-inch square baking pan with parchment paper and greased liberally with baking spray or butter.
• In a large mixing bowl, combine brown sugar, melted butter, and whiskey and whisk to combine.
• Add in the eggs and whisk until they are well incorporated.
• Sift in the flour, cocoa powder, and salt and whisk until all the dry ingredients have just been incorporated.
• Pour the brownie batter into prepared baking pan and bake in preheated oven for 20 minutes. Brownies should not be jiggly in the middle or shiny on top but might be gooey if tested with a toothpick.
• Let the brownies cool completely before cutting. Drizzle cut brownies with caramel sauce and sprinkle with sea salt if desired.

WHISKEY BROWNIES

Steps:

• Preheat oven to 325F. Line an 8x8-inch baking pan with parchment paper.
• Toast walnuts: Place walnuts on a banking sheet and put in the oven as you preheat. Heat for 5+ minutes, until walnuts are gently toasted. Watch close to avoid burning.
• Heat chocolate chips, sugar, and butter in a heavy-bottom saucepan over low heat. Stir constantly, until chocolate and butter are melted. Remove from heat and stir in whiskey.
• Transfer chocolate mixture to a mixing bowl. Whisk in eggs, one at a time. Add flour and salt and mix well.Stir in (cooled) walnuts. Pour into prepared pan.
• Bake for 35 to 38 minutes, until a toothpick inserted into the center of the pan comes out with a few sticky crumbs still attached. I like to under-bake these ever so slightly to ensure a moist, dense brownie.
• For whiskey ganache: In a small saucepan over low heat, combine cream, chocolate chips, and whiskey. Stir constantly until melted. Pour over brownies and serve.

PEANUT BUTTER WHISKEY BROWNIES

Steps:

• Combine the butter and cocoa powder in a bowl over a pot of boiling water (double boiler). Cook until the butter melts.
• Add the chocolate to the butter mixture and cook, stirring occasionally, until the chocolate has completely melted (about 10 minutes).
• While the chocolate melts, line a 9″ x 13″ casserole dish with parchment paper leaving enough for a couple inches to hang over each side.
• In the bowl of a stand mixer, combine the eggs, sugars and vanilla.
• Whisk on low until combined (about 1-2 minutes). Scrape down the sides.
• With the stand mixer on medium, pour the chocolate mixture down the side of the bowl. Add the whiskey and whisk until smooth (about 1 minute).
• Fold in the flour and salt until just combined.
• Pour the batter into the prepared casserole dish and bake at 350F for 35-40 minutes.
• In a saucepan over medium heat, combine the peanut butter and butter for the frosting. Cook, stirring occasionally, until melt.
• Transfer to a bowl and stir in the whiskey and vanilla extract. Add the powdered sugar and beat with a handheld mixer (or stand mixer) until smooth.
• Spread the frosting over the top of the cooled brownies.
• In a bowl over a pot of boiling water, combine the chocolate and heavy cream for the ganache.
• Cook until the ganache can be stirred smooth (about 5 minutes).
• Spread the ganache over the frosting. Allow to cool until set (about 1 hour in the refrigerator).

WHISKEY BROWNIES WITH PEANUT BUTTER FROSTING

Steps:

• Melt chocolate and butter in a large bowl over a double boiler. Stir until all the chocolate has melted and the mixture is smooth.
• Add the molasses, sugar and cocoa and stir until fully combined.
• Add the eggs, whiskey, vanilla, flour, and salt; mix until just combined. Do not overmix.
• Prepare a 9×13″ glass or ceramic baking dish with cooking spray and pour batter into pan.
• Bake at 350 degrees for 35 minutes. Do not overbake.
• Remove from the oven and cool.
• Make the buttercream by combining butter, powdered sugar, Skrewball whiskey and peanut butter in a stand mixer and whip on high with a paddle attachment for 5 minutes.
• Frost with buttercream, slice and serve.

IRISH BROWNIE WHISKEY

Steps:

• Preheat the oven to 350 degrees and line a 9x9 brownie pan with parchment paper.
• Then in a bowl or stand mixer, you want to mix up your brownie batter, according to the package.
• Pour brownies into the pan, and bake as directed on your box.
• While your brownies are cooling off on a baking rack, work in your whiskey frosting.
• Melt butter and chocolate together and whisk until they are smooth.
• IN a bowl add your powdered sugar, half and half, whiskey and vanilla. Slowly mix in the chocolate and butter mixture.
• Once brownies are cooled pour frosting over the brownies.