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Woodford Angel’s Bourbon Brownies

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The original recipe called for water in the mix; however, plain water has no pizazz or energy.  I usually switch out the water with my favorite coffee but then I had the thought of using whiskey.  I perused my whiskey stock and came across Woodford Reserve and Angel’s Envy Bourbon.  I decided to use a mixture of the two and allow Woodford and the Angels to blend harmoniously within the batter to bring these brownies to heights of deliciousness previously unknown!


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Ingredients

  • 1 package Bob’s Red Mill Gluten Free Brownie Mix
  • 1 large egg
  • ¾ cup or 1-1/2 sticks melted butter or margarine
  • ½ cup Woodford Reserve Bourbon
  • ¼ cup Angel’s Envy Bourbon
  • 2 tsp Gluten Free Vanilla Extract or Bourbon Vanilla Extract
  • ¼ cup semi-sweet chocolate chips and set aside another ¼ cup of chocolate chips

Steps

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place water in the bottom of the double boiler so the top of the water is 1/2 inch below the upper pan. Then place the double boiler over low heat. Stir ¼ cup of chocolate chips, Woodford Reserve Bourbon and Angel’s Envy Bourbon constantly until the chocolate is melted and blended with the whiskey. Once the chocolate is melted, turn off the heat and set the double boiler aside to slightly cool.
  3. Spray a 13x9-inch pan with cooking or baking spray. Place Bob’s Red Mill Gluten Free Brownie Mix in a large mixing bowl and beat in butter or margarine, egg, and gluten free vanilla or bourbon vanilla extract with electric mixer on medium speed until just combined.
  4. Add in the bourbon-chocolate blend and mix into the batter with the electric mixer. Stir in the reserved ¼ cup of chocolate chips.
  5. Spread the batter in the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean or close to clean. Cool thoroughly, cut and serve.
  6. Cut into 16 pieces (approximately 2x3-inches).

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