Bourbon fudge brownies are not for the faint of heart. These thick, rich, fudgy brownies are baked with bourbon inside and out. Bourbon in the batter and the glaze!
For those of you wondering, I did not accept the part-time job offer for which I painstakingly debated in my post on Friday. While the experience would have been beneficial I could not see myself retaining sanity, driving to the other side of the state every week for 10 weeks for 6 hours of work. On the bright side, I was told to keep in touch for any future job posting in which I may be interested. Sounds like a good deal to me!
Decision making is hard, but instead of winding down the stress levels with a stout beverage just go ahead and spike some brownies. These bourbon fudge brownies live up to their name because they are so fudgy you may actually think you are eating fudge. Rich, dense, liquored up fudge brownies and topped with a bourbon glaze. And then ice cream and fudge sauce. And a shot of bourbon on the side.
One year ago: Nutella Swirl Whole Wheat Banana Muffins
BOURBON FUDGE BROWNIES
Makes 16 large brownies
Ingredients:
BROWNIES
1-1/2 cups (3 sticks) unsalted butter, room temperature
12 oz. dark chocolate, chopped
6 eggs
3-1/2 cups granulated sugar
2 Tbsp bourbon
1 cup unsweetened cocoa powder
3/4 cup cake flour
GLAZE
1 cup powdered sugar
2 Tbsp unsweetened cocoa powder
2 Tbsp bourbon
2 Tbsp hot water
1 tsp vanilla extract
Directions:
- Preheat oven to 325 degrees. Grease and line a 10-inch square baking pan with parchment paper. Set aside.
- In a medium, microwave-safe bowl, melt the butter and chocolate together on half-power in 30 second intervals. Stir until just melted. Allow to cool.
- Meanwhile, in a large bowl beat the eggs and sugar for 1 minute. Blend in the cocoa powder. Pour in the chocolate mixture and bourbon and mix well. Add flour and mix until just incorporated.
- Spread evenly in the prepared baking pan and bake for 1 hour.
- While the brownies bake, prepare the glaze. In a medium bowl whisk together all ingredients. Set aside.
- After 1 hour of baking, pour the glaze over the top of the brownie, tilting to spread. Return to the oven and bake for an additional 2 minutes. Remove from oven and set on a wire rack to cool completely.
- Cut into bars and store in an airtight container.
Source: Beach House Baking
11 comments
I made these gluten free subbing Bob’s Red Mill 1 to 1 flour for a friend with Celiacs. They seemed very liquid but once completely cooled set up perfectly.
I also made these with Earth Balance dairy free spread instead of butter for my niece with a dairy allergy and they turned out great! She was so excited to have them.
Thanks for reporting back that a substitution worked! I love the 1 to 1 flour.
These brownies sound delectable. And, due to apparent calorie content, like something that I would have to make as a meal substitute… But they sound so good that I am saving the recipe, for just in case. :-) And I’m glad the school is still interested in you even though you turned down the job. Hopefully something with more reasonable travel time will come up. Soon.
bourbon eh?
well alllrighty then!
Don’t you love how versatile stuffing brownies can be?
Oh my gosh yes! Both cookies and brownies, stuff ’em with all kinds of fun stuff!
Oh wow, these look INSANELY good! I’ve made bourbon butterscotch bars, which are fantastic, and these look even better!
Ooo I bet bourbon and butterscotch go great together.
Dayummm, those look absolutely delicious!
And they have bourbon even that much better… ha its only 2 TBS so not that much :P hahaha
But my gf and I will try these out and let you know how they went, they look super tasty and honestly mouth watering… (slurp)
ha :)
True there isn’t much bourbon in the brownies but more gets poured on top for the glaze! Enjoy :-)
Yeah that is true!
Or just lather it up in Bourbon and have “Drunk brownies” haha :P
I think that sounds like a good choice-and maybe something better will come up soon! :) These brownies look so INTENSE-just chocolatey and boozey to the max!