Bourbon Brownie Bites with Dulce de Leche

Ingredients

1. 1 box Betty Crocker® Supreme triple chunk brownie mix
2. 1/4 cup vegetable oil
3. 1/4 cup bourbon
4. 1 egg

Dulce de Leche

1. 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
2. Coarse (kosher or sea) salt

Instructions

1. Heat oven to 350°F. Place mini paper baking cup in each of 36 mini muffin cups. In medium bowl, stir Brownie ingredients until well blended. Fill muffin cups about three-fourths full of batter.
2. Bake 14 to 16 minutes or until toothpick inserted in edge of brownie bite comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
3. Top each brownie with dollop of dulce de leche; sprinkle with salt.

Brownie recipe adapted from bettycrocker.com

Fudge Brownies with Baileys Buttercream

Ingredients

1. 1 cup all-purpose flour
2. 1/2 teaspoon salt
3. 2 sticks butter
4. 1 cup semi-sweet chocolate chips, chopped
5. 2 cups sugar
6. 2 eggs
7. 1 tablespoon Baileys Irish Cream

For the Buttercream

1. 1 stick butter, softened
2. 2 cups powdered sugar
3. 2 tablespoons Baileys Irish Cream

Instructions

1. Preheat oven to 350.
2. Grease a 9x9-inch baking pan with cooking spray and set aside.
3. Sift together the flour and salt; set aside.
4. Place the butter and chopped chocolate in a saucepan and melt over low heat, stirring frequently, until melted and smooth.
5. Remove from heat and stir the sugar into the chocolate mixture; let cool for 3 minutes.
6. Pour the chocolate mixture into your mixer's bowl and beat in the eggs, one at a time.
7. Mix in the Baileys Irish Cream.
8. Stir in the flour mixture with a wooden spoon.
9. Spread the batter evenly into the prepared pan.
10. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool in pan on wire rack.

Prepare the Buttercream

1. Place all ingredients in a large bowl and blend together with your electric mixer; mix until smooth and creamy.
2. Spread on top of brownies.
3. Serve.

Brownie recipe adapted from diethood.com

Kahlua Brownies

Ingredients

1. 4 oz unsweetened chocolate
2. 2/3 cups butter
3. 2 cups sugar
4. 4 eggs
5. 1 tsp. vanilla
6. ½ cup Kahlua
7. 1 ¼ cups flour
8. 1 tsp. baking powder
9. 1 tsp. salt

For the frosting

1. 2 Tbsp. Kahlua
2. 1 tsp. instant espresso powder
3. ½ cup butter
4. ½ tsp. vanilla
5. 2 cups powdered sugar
6. 2 to 3 tsp. milk (optional)

For the chocolate drizzle (optional)

1. 1 oz. Semi-sweet chocolate
2. 1 Tbsp. Butter

Instructions

1. Melt together your butter and chocolate.
2. Remove the pan from the heat, then mix in your sugar, eggs, vanilla, and kahlua. Add to that your flour, baking powder, and salt.
3. Pour batter into your prepared 9×13″ pan (if you halve the recipe like I did, use an 8×8″ pan), and bake for 25-30 minutes. Let cool completely.

Frosting

1. Mix espresso powder with kahlua until dissolved.
2. Cream together butter, powdered sugar, and vanilla.
3. Add espresso mixture and beat until well-combined.
4. If you need to, add 2-3 teaspoons of milk to reach a spreadable consistency.

Drizzle (optional)

1. Melt 1 ounce semisweet chocolate with 1 Tablespoon butter, then allow it to cool a bit

Assembly

1. Spread the frosting over the cooled brownies.
2. Add the drizzle over the top.

Brownie recipe adapted from amybites.com

Frosted Irish Cream Brownies

Ingredients

1. 1 (1 lb. 3.8-oz.) pkg. fudge brownie mix
2. 1/2 cup oil
3. 1/4 cup Irish cream liqueur
4. 2 eggs

Frosting

1. 1/2 cup butter or margarine, softened
2. 2 cups powdered sugar
3. 2 tablespoons Irish cream liqueur
4. 1/2 teaspoon vanilla
5. 2 to 3 teaspoons milk

Glaze

1. 1 oz. semisweet chocolate, chopped
2. 1 teaspoon butter or margarine

Instructions

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan.
2. Bake at 350°F. for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled.

Frosting

1. Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.

Glaze

1. Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm.

Notes

1. Irish cream liqueur contains Irish whiskey, sugar and cream. Depending on the brand, the liqueur may have spicy toffee or honey chocolate flavors.
2. Brownies are done when edges look dry and start to pull away from the sides of the pan. Bake the brownies for the minimum time recommended, and then check their edges. Remove the brownies from the oven as soon as the edges are done; overbaked brownies are dry and hard.

Brownie recipe adapted from bettycrocker.com

Boozy Brownies

Ingredients

1. 4 oz unsweetened chocolate baking squares
2. 1/2 cup butter
3. 1 cup granulated sugar
4. 1 cup brown sugar
5. 3 eggs
6. 2 tsp espresso powder (I used King Arthur flour brand)
7. 2 Tbsp Bailey's Irish Cream
8. 1 1/2 cup flour
9. 1/2 tsp kosher salt

For the Frosting

1. 2 oz unsweetened chocolate baking squares
2. 2 Tbsp butter
3. 2 tsp espresso powder
4. 3 Tbsp heavy cream
5. 2 Tbsp Bailey's Irish Cream
6. 2 1/2 cup powdered sugar
7. 1/4 cup chocolate covered espresso beans, coarsely chopped

Instructions

1. For the brownies, melt baking chocolate with butter in a saucepan over low heat. Stir occasionally until completely melted. Remove from heat.
2. Pour chocolate into mixing bowl, add sugars. Stir well. Add in eggs, espresso powder and Bailey's. Add in flour and salt, stirring until blended.
3. Spread batter into a parchment paper lined 11x7 baking pan. Bake in a 325 degree oven for about 25-30 minutes, or until brownies appear set on top. Remove and cool completely.
4. For the frosting, melt baking squares with butter on low heat. Stir until completely melted. Transfer to large mixing bowl. Beat in espresso powder, heavy cream, Bailey's and powdered sugar. Beat for 2-3 minutes until completely combined. Add more cream if necessary to get desired consistency. Spread over cooled brownies and sprinkle immediately with chopped espresso beans. Refrigerate until set, about one hour. Cut and enjoy!

Brownie recipe adapted from shugarysweets.com

Mudslide Brownies

Ingredients

1. 3/4 cup butter, melted
2. 3/4 cup unsweetened cocoa powder
3. 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
4. 3 eggs
5. 1/4 cup coffee flavored liqueur
6. 1 cup all-purpose flour*
7. 1/2 teaspoon salt
8. 1 cup semi-sweet chocolate chips

Frosting

1. 1/2 cup butter, softened
2. 2 cups Imperial Sugar Confectioners Powdered Sugar
3. 1/2 tablespoon vanilla extract
4. 3 tablespoons Irish cream liqueur
5. 1/3 cup mini chocolate chips

Instructions

1. Preheat oven to 375° F. Line an 8-inch baking pan with foil and spray with non-stick spray.
2. In a large bowl combine melted butter and cocoa powder. Mix until well combined. Add eggs, sugar and coffee liqueur; mix well. Stir in flour and salt until well combined. Fold in chocolate chips. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
3. Remove from oven, and cool completely.
4. Meanwhile, prepare frosting. Mix everything but chocolate chips together until you get desired consistency. Adjust sugar and milk as necessary.
5. Once brownies have completely cooled, frost. Garnish with chocolate chips
6. Store in an air tight container.

Notes

1. *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Brownie recipe adapted from imperialsugar.com

Guinness Stout Brownies

Ingredients

1. 1 cup all-purpose flour
2. 3/4 cup unsweetened cocoa powder
3. 1/2 teaspoon salt
4. .
5. 6 Tablespoons butter, cut into cubes
6. 8 ounces dark bittersweet chocolate, chopped (may substitute extra-dark chocolate chips)
7. 3/4 cup white chocolate chips
8. .
9. 4 large eggs, at room temperature
10. 1 cup granulated white sugar
11. .
12. 1 cup (8 ounces) Guinness Extra Stout beer (see Note below)
13. 1 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.
2. In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
3. Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
4. In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
5. Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer by hand. The batter may seem a bit thin.
6. Pour into prepared baking pan. Drop semisweet chocolate chips evenly on top of batter (some will sink in). Bake 25 to 30 minutes (oven temperatures vary) on center rack in the oven, until a toothpick inserted in the center comes out clean.
7. Let brownies cool, uncovered, to room temperature.

Notes

1. The Guinness should be at room temperature. This recipe uses less than a standard 12-ounce bottle of Guinness stout beer. Pour it early so the foam can settle. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.

Brownie recipe adapted from homecooking.about.com