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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Bourbon Fudge Brownies

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.

Cooking Light MARCH 2003

  • Yield: 20 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 148
  • Calories from fat: 30%
  • Fat: 5g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.2g
  • Carbohydrate: 23.2g
  • Fiber: 1g
  • Cholesterol: 31mg
  • Iron: 1.5mg
  • Sodium: 121mg
  • Calcium: 20mg
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Bourbon Fudge Brownies recipe

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