These bourbon-spiked brownies hale from the holiday cookie contests Sharon used to host at the A-Plus Talent Agency, Inc. Christmas party, held at our home on 1845 N. Dayton St., in Chicago in the late 1980s. As one of the erstwhile judges, I can attest that many of the submitted confectioneries were truly dismal, but these spiked squares always brought raves. I personally happen to prefer my Jack on the rocks with a twist, water back.
Squares
2 cups granulated sugar
1 cup chopped pecans
½ cup all-purpose flower
½ cup unsweetened cocoa powder
3 large eggs
3 tablespoons Jack Daniel’s whiskey
1 teaspoon vanilla extract
½ pound (2 sticks) unsalted butter, melted
Icing
1 cup confectioner’s sugar
1 1-ounce square unsweetened chocolate, melted and cooled
1 tablespoon unsalted butter, softened
1 tablespoon Jack Daniel’s whiskey
1 tablespoon milk
1 teaspoon vanilla extract
Preparation: 1. Heat your oven to 350°. 2. Butter a 9-inch square baking pan. 3. For the squares: In a bowl combine the granulated sugar, pecans, flour and cocoa and stir until thoroughly mixed. 4. Add the eggs, whiskey, vanilla and melted butter, mixing until smooth. 5. Pour the batter into the buttered pan and bake in the center of the oven for 45 minutes. 6. Let cool to room temperature on a wire rack. 7. For the icing: In a bowl, combine the confectioner’s sugar, chocolate, butter, whiskey, milk, and vanilla. 8. Beat with a wooden spoon until smooth and spreadable. If the icing is too thick, add more milk, a teaspoon at a time. 9. Coat the tops of the squares with the icing and serve cold or at room temperature.
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