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Bourbon Fudge Brownies

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27-5 Winter Issue
Entertaining the Bakersfield Way
Bourbon and vanilla enhance the rich chocolate flavor of these moist brownies. Plus, anything with
bourbon will be a big hit with your tailgating crowd...unless they’re underage (if you don’t want to use bourbon, use hot milk in its place).


  • 1/4 cup bourbon
  • 1/4 cup semisweet chocolate chips
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/3 cups sugar
  • 6 tbsp. butter, softened
  • 1/2 tsp. vanilla extract  
  • 2 large eggs
  • Cooking spray


  1. Preheat oven to 350 degrees.
  2. Bring bourbon to a boil in a small saucepan; remove from heat.
  3. Add chocolate chips, stirring until smooth. Lightly spoon flour into dry measuring cups, and level with a knife.
  4. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.
  5. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined.
  6. Add vanilla and eggs; beat well.
  7. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.
  8. Spread batter into a foil-lined 9-inch square baking pan coated with cooking spray.
  9. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.

Additional Tips

Tip: Your sheet of foil should be long enough to hang over each side so that you can easily lift your brownies out of the pan.