Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 4

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.

David Bonom
Recipe by Cooking Light March 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
20 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

148 calories; calories from fat 30%; fat 5g; saturated fat 2.9g; mono fat 1.5g; poly fat 0.2g; protein 2.2g; carbohydrates 23.2g; fiber 1g; cholesterol 31mg; iron 1.5mg; sodium 121mg; calcium 20mg.
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