There’s nothing quite as rich as the combination of chocolate and Bourbon. Satisfy your sweet tooth with this decadent recipe for Four Roses Fudge Brownies topped with Four Roses Chocolate Ganache, shared with us by Dessert Diva Danette Randall. Danette is known for baking boozy treats, and we know you’ll love her Four Roses Bourbon infused brownie recipe. Go ahead – sip while you bake, we won’t tell.
Four Roses Fudge Brownie Recipe
1 cup Flour
1/2 tsp. Baking powder
1/4 tsp. Fine sea salt
1 cup Brown sugar, packed
1/2 cup Semi-sweet chocolate chunks
1/2 cup Unsalted butter
1/4 cup Four Roses Bourbon
1 tsp. Pure vanilla extract
Preheat oven to 350 degrees Fahrenheit. Line an 8” x 8” baking pan with parchment paper and leave enough overhang to easily pull out the brownies from the pan. Spray parchment paper with nonstick cooking spray.
Combine the flour, salt and baking powder. Add brown sugar to the flour mixture. Place the butter in a medium saucepan over low heat. Add the chocolate chunks. Stir until the butter and chocolate are melted. Take the butter and chocolate mixture off of the heat. Stir in the Four Roses Bourbon and vanilla extract. Then, whisk in the egg. Add the dry ingredients to wet ingredients, gradually, and stir until the batter is combined. Pour the batter into your prepared pan. Bake for 20-25 minutes.
While your brownies are baking, prepare the ganache.
Four Roses Chocolate Ganache Recipe
2/3 cup Semi-sweet chocolate chunks
2 tbsp. Four Roses Bourbon
1/2 cup Heavy cream
Pinch of salt
Place the chocolate chunks in a heat proof bowl and pour the Four Roses Bourbon on top of the chocolate. In small saucepan, bring the heavy cream and salt to a simmer. Then, take it off of the heat and pour it over the chocolate. Let the mixture sit for 3-4 minutes. Stir until the mixture becomes smooth and starts to thicken.
Then, bring it all together.
Once the brownies are slightly cooled, pour the ganache over the top and spread evenly. Let the brownies with the ganache sit until completely cooled. Once cool, use the parchment paper to pull the brownies out of the pan, and carefully cut into squares.
Decorate with organic red roses, or fondant roses, if desired.
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