I can’t say enough about the many delicious and unique recipes that we can all partake in at some time or another. And, absolutely remember without a doubt as to the exact taste, and smell… at that exact moment of action packed fun and adventure.
Go on! You know you want to try this recipe out. And, for the perfect complement to this delightfully sinful dessert, partner it with a dipper of ice cream. MmmMmm!
I can see your dubious. But down right curious! Admit it, you’re wondering, just a little, how something could sound so sinful, be so delicious. I promise, at your next event, if you make this….. They’ll be coming back for more! 😀
- 3/4 c. Flour
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1/2 c. Sugar (more if you desire a sweeter taste.)
- 1/3 c. Crisco Shortening
- 2 tbl. Water
- 1 – 6 oz. pkg. Chocolate Chips
- 1 tsp. Vanilla
- 2 Eggs
- 1/2 c. Walnuts, chopped
- 1/3 – 1/2 c. Jack Daniels Whiskey (more or less depending on desired taste)
Set oven to 350°F.
In a bowl, sift together flour, baking soda, and salt; set aside.
In a saucepan combine sugar, shortening, and water; cook over low heat to a light boil. Add in chocolate chips, and vanilla; stir until smooth. Add in egg (one at a time), beating well after each addition.
Add in flour mixture, and nuts; stir well.
Pour mixture into prepared baking pan.
Bake for 25-30 minutes.
Remove from pan; sprinkle with Jack Daniels; top with Chocolate Glaze.
(see below for that recipe and other helpful hits.)
- 1 – 6oz. pkg Chocolate Chips
- 2 tbl Butter
Melt the chocolate chips with butter on top of a double boiler or in the microwave; stir until smooth.
Spread over brownies.
There are several variations that can be made from this recipe; one of which is Coffee Whiskey Brownies.
Add 2 tbl. Instant Coffee crystals to the mixture.
If you’d like the glaze to have that whiskey flavor too, add 1 tbl. Jack Daniels Whiskey to the glaze mixture.
If you’d like to add the whiskey directly in the brownie, instead of sprinkled over the top. Add the whiskey at the same time you’re putting together the water mixture. There would have to be a slight adjustment to the flour to compensate for the extra liquid. Not much, I’ll say a smidgen will do. 😛