Double Frosted Bourbon Brownies

I'm sure you're drooling just from the title...  and if you can make it through this post without up and running to the store to grab everything and make these delish desserts you have more will power that me!

This recipe came to me during my college years at Auburn while living with a dear friend.  We made them following the recipe to a tee but over the years, I have adapted it to make it a little easier to whip up and serve (aka - semi-homemade).

You can find the original recipe here but below you'll find my slightly adapted recipe:

  

Brownies:

• 1 box Ghirardelli Dark Chocolate Brownie Mix
• 1 egg
• 1/2 cup (1 stick) melted butter
• 1/4 cup milk
• 1/4 cup bourbon
• 1/2 cup walnuts or pecans (optional)

Vanilla Frosting (frosting layer 1):

• 1/2 cup (1 stick) softened butter
• 1 teaspoon vanilla
• 1 1/2 cups confectioners' sugar (more or less depending on how sweeet you like your buttercream)
• half and half or milk (as needed)

Chocolate Glaze (frosting layer 2):

• 1 1/2 cup Ghirardelli Milk Chocolate Chips
• 1 tablespoon butter or shortening

Directions:

1. Preheat oven to 325°F and line an 8x8 inch glass pan with foil.  Lightly spray with foil with non stick baking spray.
2. In a mixing bowl, mix butter, milk, and egg together.  Add in brownie mix and combine until well blended.
3. If you like nuts, here's the time to add in some walnuts of pecans.  Stir in nuts until evenly distributed.  Remember, this is optional!
4. Bake brownies for 40-45 minutes (according to box directions).
   *Remember that the brownies will not look quite "done" but that is exactly how you want them.
5. Allow the brownies to cool for 5 minutes and then evenly sprinkle 1/4 cup bourbon (I prefer Jack Daniels) over the top.

Set the brownies to the side to cool completely and begin making your frosting. Start with the buttercream.

1. Cream the butter and vanilla together until smooth.
2. Gradually add in the confectioners' sugar, maintaining a smooth, creamy texture.
   Add milk or half and half to the frosting if it is not smooth or to thick to spread, 1 teaspoon at a time.
3. Once the brownies are completely cool, spread the buttercream evenly, coating every inch of the brownies.
4. Chill until firm.

While the buttercream frosted brownies chill, make your chocolate glaze.

1. Using a double boiler, heat the chocolate chips and shortening over medium heat until melted and smooth.
   *Continue stirring the entire time so that the chocolate does not burn and adjust the heat as needed.
2. Immediately spread the chocolate glaze on top of the buttercream frosted brownies.
3. Chill until the frostings are firm (at least 1 hours but overnight doesn't hurt!)

Once the brownies are chilled, remove from the glass pan.  Pull down the sides of the foil and cut into squares.  Store brownies in the refrigerator, removing only 30 minutes prior to serving.

I love to serve these brownies with a strong cup of coffee, but they are good anytime you find yourself with a sweet tooth!  Enjoy!