Recipe: Double Frosted Bourbon Brownies

By on October 25, 2012 in Recipes with 4 Comments

I’ll let you in on a little secret. If you open my drawers in my bedroom (or any room in the house for that matter) they’re not filled with clothes. They’re full of recipes. I collect them. You may even say I hoard them. I’m OK with that.

Every now and then they get a little out of control and I have to purge a few. They’re indignantly referred to by my husband as “The Papers”.

This is a recipe that’s made it through quite a few purges. It’s been around for years, moved from drawer to drawer. I like to rearrange my Papers. No, I didn’t say reorganize. There is no system. They’re just shoved here and there. And I’d like to be buried with them please.

Finally last week I got to make these Bourbon Brownies and they were well worth the wait. I think they may be my second favorite brownie recipe next to this one. The Bourbon that’s drizzled on them keeps them very moist and the 2 layers of frosting take them from ordinary brownie to extra special treat.

More Baking with Bourbon

Bacon, Maple, and Bourbon Cupcakes

Bourbon-Glazed Butternut Spice Cake

Double Frosted Bourbon Brownies

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/3 cup shortening
  • 2 tablespoons water
  • 1 cup (6 ounces) semisweet chocolate morsels
  • 1 teaspoon vanilla extract
  • 2 large eggs
  •  1 1/2 cups chopped walnuts
  • 1/4 cup bourbon
  • White Frosting
  • Chocolate Glaze
  1. Preheat oven to 325 degrees.
  2. Combine flour, baking soda, and salt in a medium bowl and whisk together. Set aside.
  3. In a medium saucepan, combine sugar, shortening, and water. Over medium heat, bring to a boil while stirring constantly. Remove from heat. Add chocolate morsels and vanilla and stir until smooth. Add eggs one at a time, stirring well after each addition. Add dry ingredients and walnuts and stir until thoroughly mixed.
  4. Spoon batter into a greased 9-inch square pan. Bake for 25 minutes, or until a wooden pick inserted in the center comes out clean.
  5. Evenly drizzle bourbon over brownies. Cool brownies completely. Spread with White Frosting. Pour warm Chocolate Glaze over top. Let set and cut into squares.

While Frosting

  • 1/2 cup butter, softened
  • 2 cups sifted powdered sugar
  • 1 teaspoon vanilla extract
  1. Combine butter and vanilla in a large mixing bowl. Using an electric mixer, beat at medium speed until creamy. Gradually add in powdered sugar and beat until smooth.

Chocolate Glaze

  • 1 cup semisweet chocolate morsels
  • 1 tablespoon shortening
  1. Combine morsels and shortening in a heavy bottomed small saucepan (or a double boiler). Heat over very low heat, stirring constantly until chocolate is melted.

Recipe Source: To Market, To Market- The Junior League of Owensboro

Linked up at Mandatory Mooch, Mom on Timeout, and Michelle’s Tasty Creations


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There Are 4 Brilliant Comments

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  1. Joanne says:

    I can see those brownies appearing among our holiday treats…if they make it that far without me devouring the whole lot. :)

  2. Michelle says:

    I’ve Pinned, Tweeted, and FB Shared this amazing recipe! I can’t wait to try it myself. YUM!
    Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.

  3. Wow these look good! Pinned and featuring tonight! Thanks so much for sharing at Mom On Timeout! Happy Halloween!

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