Asking me to pick between these bourbon fudge brownies and the espresso bourbon brownies I made a few months ago is like asking me to choose between Sour Patch Kids or Sour Skittles. It’s pretty much impossible for me to pick. They’re both delicious. If you have people who aren’t huge coffee fans but still enjoy a nice hint of bourbon, these are the perfect brownie.
Mike likes to eat these with a little glass of bourbon on the side. I love these best when they’re straight from the oven. I mean, seriously, does anyone actually wait for stuff to cool before eating? I’m pretty sure I spend most of my life with a burnt tongue and/or roof of my mouth. I should probably work on my self control.
Bourbon Fudge Brownies
1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweeetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
- Preheat oven to 350°F. Coat a 9×9-inch baking pan with cooking spray and set aside.
- Bring bourbon to boil in a small saucepan. Remove pan from heat, add chocolate chips and stir until smooth.
- In a medium bowl, combine the flour, cocoa powder, baking powder, and salt and whisk until combined and lump-free.
- Combine the sugar and butter in a large bowl and beat with a mixer at medium speed until well combined. Add vanilla and eggs and beat to combine.
- Add bourbon and flour mixture and mix on low speed until just combined.
- Spread batter into prepared pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
recipe slightly adapted from Cooking Light