As a special, last minute giveaway, I troved my cookbook collection and came up with these 2 cookie and bat recipe books, that have some truly wonderful recipes, not only for the holidays, but all year long!
SO the lucky winner will receive BOTH cookbooks:
1. Better Homes & Garden Favorite Bars and Cookies
2. Better Homes & Garden All-Time Favorite Christmas Cookies
As you can see from the contents pages, there are a LOT of great, classic, and EASY recipes on these 2 books! Unfortunately as a cookbook collector, I get alot of duplication, so I am trying to 'thin the herd' some, so my loss is one lucky BTHM reader's gain! And everybody gets a great brownie recipe below!
The brownie recipe for today comes from the first cookbook, and is shown on the cover, with that yummy looking white frosting!! I think it's a truly Louisiana style recipe!
Frosted Bourbon Brownies
Makes 16 servings
Brownie Ingredients:
1/2 cup granulated sugar
1/3 cup butter
2 tablespoons water
1 cup semisweet chocolate pieces
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped pecans
2 to 3 tablespoons bourbon
Butter Frosting Ingredients:
3 tablespoons butter
1 1/2 cups sifted powdered sugar
2 teaspoons milk
1/4 teaspoon vanilla
1 ounce semisweet chocolate -- melted
Directions:
1. Grease an 8x8x2-inch baking pan; set aside.
2. In a medium saucepan combine granulated sugar, butter, and water.
3. Cook and stir over medium heat just until mixture boils. Remove from heat.
4. Add chocolate pieces, stirring until melted.
5. Add eggs and vanilla, beating with a wooden spoon just until combined.
6. In separate bowl, combine the flour, baking soda, and salt.
7. Stir flour mixture and pecans into chocolate mixture.
8. Spread in the prepared pan.
9. Bake in a 350' oven about 20 minutes or until edges are set and begin to pull away from pan.
Meanwhile make the frosting
1. In a small bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
2. Gradually add powdered sugar, beating well.
3. Slowly beat in milk and vanilla. If necessary, beat in enough additional milk to make a frosting of spreading consistency.
When you pull the brownies out of the oven:
1. Using a fork, prick warm brownies several times.
2. Drizzle bourbon evenly over brownies. Cool in pan on a wire rack.
3. Spread Butter Frosting over brownies; drizzle with melted chocolate. Cut into bars.
ENJOY!!!!!!!!!!!!!
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Disclosure / Disclaimer: I donated these books, from my personal collection, for blog giveaway purposes, on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told what to say about either book.
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