Joanne Fluke's Bourbon Brownies Recipe

In an RT-exclusive short story Joanne Fluke's series heroine Hannah Swensen bakes several dishes for a small Thanksgiving party with friends. Here is the recipe for her Bourbon Brownies.


Bourbon Brownies

Preheat the oven to 325 degrees F., rack in the middle position.

1 package of family style brownie mix (the kind that makes a 9-inch by 13-inch cake pan or TWO packages that make 8-inch by-8-inch pans of brownies) ***
1/2 cup chopped nuts (walnuts, pecans, whatever you like)
1/3 cup bourbon
1/2 cup butter, softened (1 stick, 4 ounces, 1/4 pound)
2 cups sifted powdered (confectioner's) sugar
3 Tablespoons bourbon

*** - If this confuses you, read the section that's titled, "A Not So Scientific Study of Pan Size" following the Bar Cookie section in the author's new non-fiction, Joanna Fluke's Lake Eden Cookbook.

Hannah's 1st Note: Of course you can use your favorite brownie recipe and make your own if you wish.

Hannah's 2nd Note: Bertie says to use a good brand of bourbon in these brownies. They'll taste a lot better.

Mix up the brownies, following the directions on the package.

Add the nuts and bake at 325 degrees F. for 45 to 50minutes.

When the baking time is up, remove the pan from the oven the cool the brownies in the pan on a wire rack or set them on a cold burner on the stovetop to cool.

When the brownies are completely cool, use a hatpin, a wooden skewer, a metal cake tester, or anything you can find that has a thin sharp point. Poke approximately 50 holes down through the brownies in the pan.

Measure out the 1/3 cup good bourbon and brush it or carefully pour it over the top of the brownies, letting it soak into all the holes.

Cover the pan with plastic wrap or aluminum foil and refrigerate it for one hour.

When an hour's gone by, combine the softened butter, powdered sugar, and the 3 Tablespoons of bourbon in a bowl. Beat the mixture until it's smooth and is the consistency of frosting.

Hannah's 3rd Note: If you think your frosting is too thin to spread, add a little more powdered sugar. If you think it's too thick, add a little more bourbon.

Spread the frosting on top of the brownies as evenly as possible.

Sneak one brownie just for you and then cover the pan with foil or plastic wrap. Return it to the refrigerator until you're ready to serve the Bourbon Brownies.

To serve, cut into brownie-sized pieces and arrange them on a pretty platter. 

Hannah's 4th Note: You'd better have plenty of strong coffee to serve with these!


Return To The Short Story >>

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