Super Fudgy Chocolate Brandy Brownies Shortcut Recipe Is To Die For (4 Ingredients) by Elisa Schmitz
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When it's the husband's birthday, I try to pull out all the stops. This year, that meant making a dessert with two of his favorite things: chocolate and brandy. The result was this super fudgy chocolate brandy brownies recipe, which he said is "to die for!"
If you like brandy and you like brownies, then you will love this easy shortcut dessert recipe. This chocolate brandy brownies recipe is rich and moist with a subtle brandy flavor. And, because it's a shortcut recipe, it takes very little effort to make.
My husband may consider himself a brownie connoisseur, but he had no idea that this super fudgy brownie recipe starts with a box of brownie mix (the shortcut)! To make this outrageous brownies recipe, here's what you need to gather: a box of King Arthur gluten-free brownie mix, butter, chocolate brandy and eggs. The chocolate chips and chopped pecans are optional (but so good). You mix up the batter, pour it into a baking pan and bake until a toothpick shows just a few moist crumbs. The resulting pan of gluten-free chocolate brandy decadence will knock your socks off!
Serve these irresistible brandy brownies for dessert with a cup of hot tea or coffee, or as a sweet snack with a glass of cold milk. If you're celebrating, as we were, I highly recommend topping these treats with some whipped cream (have you tried this amazing bourbon whipped cream?) or a scoop of vanilla ice cream!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 to 35 minutes (ovens vary)
Total Time: 35 to 45 minutes
Servings: 9
Ingredients
- 17 ounces (1 box) King Arthur gluten-free brownie mix
- 1/2 cup butter, melted
- 4 tablespoons chocolate brandy
- 2 large eggs
Optional Ingredients
- 3/4 cup chocolate chips (semisweet or dark chocolate)
- 3/4 cup chopped pecans
Here's how to make it:
- In a large mixing bowl, add the melted butter, brandy and eggs. Whisk to combine. (I used Kohler Dark Chocolate Brandy.)
- Add the brownie mix and stir to combine. (I used King Arthur gluten-free brownie mix.)
- Fold in the chocolate chips and/or the pecans, if using. (You can use semisweet or dark chocolate chips, and walnuts instead of pecans.)
- Pour the batter into a 9-inch baking pan or cake pan that's been lined with parchment paper or sprayed with nonstick cooking spray. Spread into an even layer.
- Bake in a preheated 350-degree F oven for about 25 to 35 minutes, or until a toothpick still shows a few moist crumbs but no raw batter.
- Allow brownies to cool before slicing and serving.
- Serve on their own or with whipped cream or ice cream on top. Store leftovers in an airtight container.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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