Bourbon Fudge Brownies

Brownies and bourbon?  Of course that is a great combination for a tailgate dessert!  Please leave your comments below and let everyone know how they turned out.

Yield: 20 servings

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.

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

Calories:  148 (30% from fat)

Fat:  5g (sat 2.9g,mono 1.5g,poly 0.2g)

Protein:  2.2g

Carbohydrate:  23.2g

Fiber:  1g

Cholesterol:  31mg

Iron:  1.5mg

Sodium:  121mg

Calcium:  20mg

David Bonom, Cooking Light, MARCH 2003