Double Frosted Bourbon Brownies Recipes

Steps:

• Prepare brownie mix according to package directions. Spread the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted 2 in. from side of pan comes out clean. Cool completely on a wire rack., In a large bowl, beat the butter, sugar and pudding mix until blended. Add enough milk to achieve spreading consistency. Frost brownies. Cover and refrigerate for 30 minutes. , Spread with fudge frosting. Cut into bars. Store in the refrigerator.

Steps:

• Preheat oven to 325°F Grease the bottom of a 9-inch square pan.
• Combine sugar, shortening and water in a saucepan.
• Bring to a boil over low to medium heat, stirring constantly until the sugar melts.
• Remove from heat.
• Mix chocolate chips and vanilla together until smooth.
• Beat in eggs.
• Stir in flour, baking soda, and salt.
• Add the nuts.
• Bake for 30 minutes or until shiny and firm on top.
• Remove from oven and pour bourbon over the top of the brownies.
• Cool completely.
• To make the first (white) frosting, beat the butter and vanilla together until creamy.
• Gradually add the sugar until smooth.
• Spread evenly on top of the cooled brownies.
• Chill until firm.
• To make the chocolate glaze, melt and stir together the chocolate chips and shortening in double boiler until melted and smooth.
• Spread glaze on top of the white frosting.
• Chill until the frostings are firm, and cut into squares.
• Store any uneaten brownies in the refrigerator.

Steps:

• Bake brownies in 9 x 13 inch pan according to package direction.
• Remove from oven and immediately pour 1/3 cup bourbon over hot brownie.
• Cool Frosting: Mix 2 cups powdered sugar, 1 stick butter and 3 Tbsp bourbon until creamy.
• Spread over cooled brownies.
• Melt chocolage chips, 1 Tbsp butter and 3 Tbsp water together.
• With a teaspoon, drizzle melted chocolate mixture over white frosting.
• Refrigerate.
• When completely cooled, cut into small bars.
• Freezes well!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and let cool completely, 10 to 15 minutes.
• While chocolate cools, sift flour, baking powder, and salt together in a bowl.
• Beat eggs in a bowl using an electric stand mixer or hand mixer until almost light in color. Mix in bourbon and vanilla extract. Gradually mix in sugar until well blended. Stir in chocolate-butter mixture. Stir in flour mixture until combined, scraping down sides of the bowl as needed. Fold in pecans. Spread brownie mixture into the prepared pan.
• Bake in the preheated oven until edges pull away from the sides of the pan, 30 to 35 minutes. Remove from the oven and let cool completely on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
• In a large bowl, beat together 1 1/2 cups of margarine with sugar until light and fluffy; beat in the eggs, one at a time,fully incorporating each egg before adding the next. Mix in 1 cup of cocoa powder, the flour, and 1 1/2 teaspoons of salt. Stir in 1 tablespoon of vanilla extract and the chopped walnuts, and scoop the brownie batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes; set on a rack to cool.
• To make the first frosting layer, beat 1/2 cup of margarine until fluffy, add the instant pudding powder and 3 tablespoons milk and mix until smooth. Gradually beat in 2 cups of confectioners' sugar. Spread the frosting on the cooled brownies and set them aside to let the frosting firm up.
• For the second frosting layer, mix together 3 tablespoons of melted margarine with 1/2 cup of cocoa powder; stir in 1/3 cups milk and gradually beat in 3 1/2 cups of confectioners' sugar. Add more milk as necessary to make a smooth, spreadable frosting. Spread the second frosting on top of the first.

Steps:

• Melt 1/2lb butter and 4 squares of chocolate over medium heat.
• Add 2C sugar and stir until dissolved.
• One at a time, beat in 4 eggs.
• Add 2tsp of vanilla and 1 1/2C flour.
• Bake in 13x19" pan (greased) at 325*F for 25-30min. Cool.
• Frosting:.
• Mix to a spreadable consistency: 4C confectioner's sugar, 1C butter (1/2lb), 2tsp vanilla extract and about 2tbsp of milk. Add food coloring if desired.
• Top layer:.
• Melt 4 squares chocolate, 4tbsp butter (1/2 stick), 4tbsp sugar together. Pour over brownies.
• Refrigerate to harden chocolate.
• Warm to room temp before cutting.

Steps:

• Grease an 8x8x2-inch baking pan;set aside;Heat oven to 350 degrees.
• In a medium saucepan, combine the 1/3 cup butter, sugar and water; cook and stir over medium heat just until boiling, remove from heat, add the 1 cup of chocolate pieces; stir until chocolate is melted.
• Stir in eggs and vanilla, beating lightly with a spoon until combined; stir in flour, baking soda and salt; stir in pecans.
• Spread batter into prepared pan;Bake at 350 degrees about 20 minutes or until edges are set and begin to pull away from the sides of pan.
• Using a fork, prick the warm brownies several times, Drizzle BOURBON evenly over brownies; cool in pan on wire rack.
• For frosting; In a small mixing bowl beat the 3 tablespoons butter with an electric mixer on medium to high speed for about 30 seconds; gradually add powdered sugar, beating well, slowly beat in 2 teaspoons of the milk and the vanilla; if necessary, beat in remaining milk to reach spreading consistency, spread over brownies;Melt chocolate; drizzle melted chocolate over frosting.