Bourbon Fudge Brownies

Bourbon Fudge Brownies Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Bourbon and vanilla enhance the rich chocolate flavor of these moist brownies. If you don't want to use bourbon, use hot milk in its place.


20 servings

Recipe from

Cooking Light

Nutritional Information

Calories 148
Caloriesfromfat 30 %
Fat 5 g
Satfat 2.9 g
Monofat 1.5 g
Polyfat 0.2 g
Protein 2.2 g
Carbohydrate 23.2 g
Fiber 1 g
Cholesterol 31 mg
Iron 1.5 mg
Sodium 121 mg
Calcium 20 mg


1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose 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 extract
2 large eggs
Cooking spray


Preheat oven to 350°.

Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. 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 the center comes out clean. Cool in pan on wire rack.

David Bonom,

Cooking Light

March 2003
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