Drunk in the Kitchen Brownies: fudgy brownies with peanut butter bourbon frosting, chocolate covered pretzels, and salted caramel sauce. In other words, the life of the party!
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Oh hey! Yes, I know, this is our second post in two weeks with “bourbon” in the title, following our Apple Cider Sangria with Cinnamon Bourbon. Yes I realize that may be a bit much, even for us. And yes, I realize I may have gone even farther downhill with this one, as it not only has “bourbon” in the title, but, in fact, the title is the rather unsubtle, “Drunk in the Kitchen Brownies.”
But. Come on. I asked Ross what to name them, because I couldn’t call them peanut-butter-bourbon-chocolate-covered-pretzel-brownies-with-salted-caramel-sauce.
But Drunk in the Kitchen Brownies? That’s MUCH easier to say! And also fairly accurate, considering the flavor profile. Not just bourbon, but everything you would throw in a brownie if you were drinking said bourbon while baking them.
Pretzels? Yup. Peanut butter? Yup. Salted caramel? Yup yup yup!
At least I restrained myself from adding potato chips?
Drunk in the Kitchen Brownies are good clean fun.
Honestly, there’s no need to drink to make these brownies, or to enjoy them. There’s something about the flavors – all of them – that just blend like heaven. Especially if you’re someone – like me! – who loves the salty/sweet combination. Between the rich chocolate, savory peanut butter, and the salt of the pretzels and caramel, it’s everything your mouth needs to be extra super happy, whether that mouth is drunk or sober!
They’re also a snap to make. You bake a pan of super fudgy brownies, and while they cool, beat some butter, peanut butter, bourbon, vanilla, and powdered sugar to make a light and fluffy frosting. Top with chocolate covered pretzels (whole, crushed, or both!) and a drizzle of salted caramel. You can make the salted caramel yourself (I recommend this recipe from Fine Cooking – just add a pinch of salt), or buy a jar. There’s enough going on in this treat that no one will judge you for store-bought caramel. They’ll be too busy enjoying the brownies.
Their only downfall? A little messy! You might want to eat these with a fork. Or not…in that case, be sure to have some napkins on hand.
You might also want a glass of bourbon on hand. You know, to complement the flavors.
However you eat your Drunk in the Kitchen Brownies, we hope you enjoy! And don’t forget to catch a behind-the-scenes look at our baking adventures on Pinterest, Instagram, Facebook, Twitter, and Snapchat.
- 11 tablespoons unsalted butter
- 5 oz. semisweet chocolate chips
- 2 oz. unsweetened chocolate
- 2 eggs
- 1 tablespoon instant coffee
- 2 teaspoons vanilla
- ¾ cup granulated sugar
- ⅓ cup plus 1 tablespoon all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons butter
- ½ cup creamy peanut butter
- 1½ tablespoons bourbon
- ¼ teaspoon vanilla extract
- 1 cup confectioners sugar
- 16 chocolate covered pretzels, crushed or whole
- ¼ to ½ cup salted caramel, depending how sweet you like it
- Preheat oven to 350.
- Place the butter, chocolate chips, and chocolate in a microwave safe bowl. Microwave at 30 second increments, stirring in between, until chocolate is melted and smooth.
- In a separate, large mixing bowl, stir the eggs, coffee, vanilla and sugar until combined. Do not overwork or beat this mixture.
- When the chocolate mixture has cooled slightly, stir it gently into the eggs.
- In another bowl, whisk together flour, baking soda, and salt. Stir the flour mixture into the chocolate mixture until just combined.
- Spray an 8x8 dish with nonstick cooking spray. Pour the batter into the dish and bake for about 10-15 minutes, depending on your oven. Start checking at 10 - a tester inserted in the brownies should come out fairly clean, but you do not want to overbake. Allow brownies to cool on a wire rack.
- With a stand mixer or electric hand mixer, beat together butter and peanut butter until smooth. Beat in bourbon and vanilla.
- Add the confectioners sugar a little at a time, and beat on medium high speed until fluffy.
- Spread the frosting over the cooled brownies. Top with chocolate covered pretzels (crushed or whole), and drizzle salted caramel over the top. Enjoy!
Looking for some more chocolate + PB love? Try our Nutella Stuffed Peanut Butter Blondies!