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Bourbon Brownies
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Cuisine: Dessert
What Can I Bring?
Made famous by: Roland Anderton of Atlanta has been making this recipe for years and has given it to dozens who, in turn, have sent it around the country. Anderton said it originally came from the AJC, so I searched our archives and indeed found the recipe in a 1990 article about Jenny Cannon, a Massachusetts native who moved to Atlanta and became a skilled "Southern" cook. She often made these brownies for events at the Atlanta Speech School.
Perfect for: When are brownies not perfect? Picnics, pool parties, TV nights, family reunions.
Make and take: You can top the pan with foil, take them to the party, then cut them there. Or, if you don't want to worry about the pan, cut and wrap four brownies or so at a time in plastic wrap. Then wrap all the bundles in foil and carry in a grocery bag. Once on-site, unwrap and stack on paper plates.
Serve by themselves or with ice cream.
Hands on time: 20 minutes Total time: 2 hours and 48 minutes Serves: 24
Ingredients:
1 (19.8-ounce) package fudge brownie mix
3 eggs
1/3 cup vegetable oil
6 tablespoons bourbon
1/2 cup (1 stick) butter, softened, plus 4 tablespoons
2 cups powdered sugar
3 tablespoons rum
6 ounces semisweet chocolate
Instructions:
Preheat oven to 350 degrees. Lightly grease or spray a 9-by-13-inch baking pan. In a large mixing bowl, combine the brownie mix, eggs and oil and pour into the prepared pan. Bake for 25-28 minutes. Remove from oven and sprinkle bourbon uniformly over the brownies. Cool thoroughly.
Combine the 1/2 cup softened butter with the sugar and rum until well-blended and spread evenly over the cooled brownies. Chill for 1 hour. Melt the remaining 4 tablespoons butter with the semisweet chocolate, then drizzle decoratively over the brownies. Chill for 1 hour, then cut into 1-inch squares and serve.
Combine the 1/2 cup softened butter with the sugar and rum until well-blended and spread evenly over the cooled brownies. Chill for 1 hour. Melt the remaining 4 tablespoons butter with the semisweet chocolate, then drizzle decoratively over the brownies. Chill for 1 hour, then cut into 1-inch squares and serve.
Notes:
Recipe note: The recipe calls for a brownie mix to fill a 9-by-13-inch pan, but most mixes these days are for an 8-by-8-inch pan. Look for White Lily brand, which has a mix for the larger pan size.
Nutrition:
Per serving: 273 calories (percent of calories from fat, 49), 2 grams protein, 32 grams carbohydrates, no fiber, 15 grams fat, 39 milligrams cholesterol, 137 milligrams sodium.
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