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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 20 |
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These are moist brownies with a great chocolate flavor. Hot milk can be used in place of the bourbon to make these non-alcoholic. Adapated from Cooking Light, March 2003 Ingredients:
1/4 cup bourbon |
1/4 cup semi-sweet chocolate chips |
1 1/2 cups 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 |
2 large eggs |
cooking spray |
Directions:
1. Prehat oven to 350°.
2. Bring bourbon to a boil in a small saucepan, remove from heat and add chocolate chips, stirring until smooth.
3. Combine the flour, cocoa, baking powder and salt and mix well with a whisk.
4. Combine sugar and butter in a large bowl, beat at medium speed until well combined, then add vanilla and eggs; beat well and add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.
5. Spread batter into a 9-inch square baking pan coated with cooking spray.
6. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan on wire rack.
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