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Brownies with Peanut Butter Whiskey Recipe

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This recipe for Brownies with Peanut Butter Whiskey, by , is from The Levin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Beryl Levin



For the brownies:

1/2 cup dutch processed cocoa powder
4 oz chocolate chips or chopped chocolate
1 cup butter
2 cups sugar
2 tbl molasses
4 eggs
1/4 cup Skrewball Peanut Butter Whiskey
1 tsp salt
2 tsp vanilla extract
1 cup flour

For the buttercream:
1 cup butter, softened
3 cups powdered sugar
1/2 cup peanut butter
4 tbl Skrewball Whiskey


Melt chocolate and butter in a large bowl over a double boiler. Stir until all the chocolate has melted and the mixture is smooth.

Add the molasses, sugar and cocoa and stir until fully combined.

Add the eggs, whiskey, vanilla, flour, and salt; mix until just combined. Do not overmix.

Prepare a 913″ glass or ceramic baking dish with cooking spray and pour batter into pan.

Bake at 350 degrees for 35 minutes. Do not overbake.
Remove from the oven and cool.

Make the buttercream by combining butter, powdered sugar, Skrewball whiskey and peanut butter in a stand mixer and whip on high with a paddle attachment for 5 minutes.

Frost with buttercream, slice and serve.




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