I have a small collection of recipes that I never make to eat at home. I didn’t plan it that way, and it’s certainly not as though my family wouldn’t appreciate my efforts. Some recipes just seem to lend themselves to sharing, maybe because of sheer volume, as in Redneck Caviar. In the case of desserts, though, it has more to do with delicious decadence.
I occasionally bake a pan of brownies for no particular reason. Drunken Brownies are not your everyday brownies. I’ve taken these to cook-outs and pool parties, and the most I’ve ever tasted is a bite of someone else’s, as by the time I get back to the table, there is usually nothing left but a smudged ring of icing around the top of the pan. And I do serve them, and all brownies, from the pan. Putting them on a plate only tends to dry them out, and that’s a terrible thing to do to a brownie…especially a Drunken Brownie!
Drunken Brownies
Makes 24.
1 19.8 oz package fudge brownie mix (And yes, it does matter what brand you use. Don’t’ scrimp here.)
3 eggs (Thank you, Chloe, Sylvia, Pat, and Lucy)
1/3 c. vegetable oil
6 tbl. bourbon
1 ½ c. butter, softened (No margarine, please!)
2 c. powdered sugar, sifted
3 tbl. rum
6 oz. semi-sweet chocolate
Preheat oven to 350 degrees. Butter sides and corners of a 9 x 13 baking pan. In a large mixing bowl, combine mix, eggs & oil. Pout into prepared pan. Bake for 25 to 28 minutes. Remove from oven and immediately sprinkle bourbon uniformly over brownies. Cool completely.
Combine ½ c. softened butter with the sugar and rum until well-blended. Spread evenly over cooled brownies. Chill for 1 hour.
Melt remaining butter with semi-sweet chocolate and drizzled over the frosted brownies. Chill for one hour before cutting into squares. Allow to return to room temperature before serving.
© Copyright 2009-2010 Stacye Carroll All Rights Reserved
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