BROWNIES:
⅓ cup butter
½ cup sugar
2 tablespoons water
1 cup semisweet chocolate chips
2 large eggs
1 teaspoon vanilla
¼ cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup chopped pecans
2 to 3 tablespoons bourbon
FROSTING:
3 tablespoons butter, softened
1½ cups sifted confectioners’ sugar
2 to 3 teaspoons milk
¼ teaspoon vanilla
1 or 2 drops red food coloring
1 ounce semisweet chocolate, melted
Preheat the oven to 350 degrees. Grease an 8 × 8-inch baking pan.
For the brownies, in a large saucepan combine the butter, sugar, and water. Cook, stirring over medium heat, until just boiling. Add the chocolate chips and stir until melted. Remove from the heat and cool slightly. Stir in the eggs and vanilla, beating lightly. Stir in the flour, baking soda, salt, and pecans. Spread the batter into the prepared pan. Bake 20 minutes, or until the edges are set and begin to pull away from the side of pan. Using a fork, prick the warm brownies several times. Drizzle the bourbon evenly over the brownies. Cool in the pan.
For the frosting, beat the butter in a medium bowl with an electric mixer for 30 seconds. Gradually add the confectioners’ sugar, beating well. Slowly beat in 2 teaspoons of the milk and the vanilla. If necessary, beat in the remaining milk to reach spreading consistency. Add the food coloring and spread over the brownies. Drizzle the melted chocolate over the frosting. Cut into squares.
Makes 16 to 20 brownies
Brenda Huff, Queen Runamuke
Sweet Magnolias,
Fredericksburg, Virginia