These brownies are great, with or without the bourbon. Gooey, chocolatey, and not cakey, as so many brownies are. Personally, I prefer a lighter dose of the alcohol than what is recommended, or none at all, but feel free to adjust to your own tastes. Be warned though, the alcohol DOES NOT cook out.
Best-Ever Bourbon Brownies, from Better Homes and Gardens Easy Everyday Cooking
1/2 c. sugar
1/3 c. butter (5 1/3 T.)
2 T. water
1 c. semisweet chocolate pieces
1 t. vanilla
3/4 c. all-purpose flour
1/4 t. baking soda
1/4 t. salt
1/2 c. chopped pecans
2 to 3 T. bourbon
1 oz. semisweet chocolate, melted (or mini chocolate chips, not melted)
1 recipe Butter Frosting (see below)
Grease an 8x8x2-in. baking pan; set aside. Preheat oven to 350°F. In a medium saucepan combine sugar, butter and water. Cook and stir over medium heat just until mixture boils. Remove from heat. Add chocolate pieces, stirring until melted. Add eggs and vanilla, beating with a wooden spoon just until combined.
Combine flour, baking soda, and salt. Stir flour mixture and pecans into chocolate mixture. Spread batter in the prepared pan.
Bake for about 20 minutes or until the edges are set and begin to pull away from the sides of the pan.
Using a fork, prick the warm brownies several times. Drizzle bourbon evenly over brownies. Cool in pan on a wire rack.
Spread butter frosting over brownies; drizzle with melted chocolate. (We used mini chocolate chips here.) Cut into bars. Makes 16 to 20 brownies. Enjoy!