• ½ cup butter
  • 4 oz bittersweet chocolate, chopped
  • 1 cup sugar
  • 2 eggs
  • 3 tbsp bourbon
  • ½ tsp salt
  • ½ cup flour
  • ¼ cup cocoa
  • ½ cup heavy whipping cream
  • ½ cup chocolate chips, melted
  • 2 tbsp bourbon

Is there really anything better than double chocolate brownies and bourbon? Before I made this decadent dessert, I was convinced that life was good just as it was; then, these came into my life and my mind was blown.

I sometimes crave brownies, and when that craving hits, I head to the grocery store and buy a box of Duncan Hines or, if I’m feeling fancy, Ghirardelli boxed brownies. Until these bourbon brownies, I was completely happy with my boxed brownies. Nothing is easier than mixing some premade chocolate powder, an egg and some vegetable oil, right? As easy and convenient as boxed brownie mix is, my mind has quickly (and happily) been changed. I will vow, right here in my column, that I will never make brownies from a box again.

I’m not sure why I had never made homemade brownies prior to this experiment, but it’s true. I’ve toyed with homemade cakes, breads and cookies, but for some reason, I figured that brownies were going to be too much trouble to even bother. But I can admit when I’m wrong, and I definitely was in this situation. Generally, when I find a recipe, I study it, become really comfortable and familiar with it, and then execute. If I’m happy, I leave it as-is, but usually, I love tweaking a recipe and putting my spin on it with substitutions and additions. But with this recipe, I did almost nothing to it-I absolutely loved every bit of it. And I’m sure that once you make these, you’ll also vow to never make boxed brownies again.

Heat oven to 350 degrees and line a baking dish with parchment paper or coat with a nonstick spray.

In a large bowl, combine butter and chocolate. Heat in the microwave for 30 seconds or until fully melted.

Stir in the sugar to the butter and chocolate mixture; add the eggs, whiskey and salt. Fold in the flour and cocoa. Mix until the batter is smooth, then pour into the prepared baking dish and bake for 30 minutes. Allow the brownies to cool completely before cutting into them. Yes, it will be very difficult to wait.

While the brownies are cooling, make the frosting. Whip the cream until soft peaks form. Pour in the chocolate and bourbon and keep whipping until all ingredients are combined. The original recipe calls for 3 tablespoons of bourbon, but upon testing it out, I reduced it to only 2 tablespoons.

Frost the brownies-and try not to eat the entire pan.

Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not or its employees.