My folks used to love having spur of the moment parties back when I was in high school. One or two couples would stop by, then the music would start playing loud or someone would be at the piano. They would all gather at the wet bar (yes, I went to high school in the 70s so everyone had a wet bar) and mom would have snacks and sweets on the table before anyone could finish their first drink.
She had an instinct for creating desserts that used alcohol to add flavor but also intensify the other ingredients. These Brandy Alexander brownies were based on a dessert cocktail that I bet mom used to order when they went out. I remember tasting these for the first time when I snuck one off a buffet table. They would make appearances over the years at holidays, graduation parties and especially when they tailgated at college football games.
The sweet brandy frosting is probably the best part and I don't say that lightly. I love plain brownies but this frosting gives the chocolate a creamy harmony, followed by the warm, smooth brandy. If you have any frosting left, you'll be amazed at how good it is on just about anything. Try it on animal crackers, toasted cinnamon raisin bread or just stir a little in some coffee for a hot toddy.
Brandy Alexander brownies, makes approx. 2 dozen squares
6 Tblsp. butter, softened
3/4 cup sugar
1 square unsweetened chocolate, melted
2 Tblsp. Creme de cacao
2 Tblsp. Brandy
2/3 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
Sweet Brandy frosting:
2 Tblsp. butter, softened
1 cup powdered sugar
1 Tblsp. Creme de cacao
1 Tblsp. Brandy
1. Preheat oven to 350 degrees F. Line 8" square baking pan with parchment or wax paper.
2. Cream butter and sugar until fluffy. Add eggs.
3. Mix in cooled chocolate and liquers.
4. Whisk together dry ingredients and stir into creamed mixture. Combine thoroughly.
5. Spread batter in prepared pan and bake for 20-25 minutes.
6. Prepare frosting. Frost cooled brownies and cut into squares.
See step-by-step photos in this video: