Recipe: Double-Frosted Bourbon Brownies (1977)

DOUBLE-FROSTED BOURBON BROWNIES

3/4 cup sifted all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/3 cup vegetable shortening
2 tablespoons water
1 (6 ounce) package semisweet chocolate pieces
1 teaspoon vanilla
2 eggs
1 1/2 cups coarsely chopped walnuts
4 tablespoons bourbon
White Frosting (recipe follows)
Chocolate Glaze (recipe follows)

Sift flour, baking soda and salt onto wax paper.

Combine sugar, shortening and water in a medium-size saucepan. Heat, stirring constantly, until sugar melts and mixture comes to boiling. Remove from heat; stir in chocolate pieces and vanilla until smooth.

Beat in eggs, one at a time. Stir in flour mixture and walnuts. Spread evenly in 9x9x2.inch greased pan.

Bake in a moderate oven (325 degree F) for 30 minutes or until shiny and firm on top. Remove from oven; sprinkle bourbon over top; cool completely.

Spread White Frosting evenly over top; chill until firm.

Spread Chocolate Glaze over frosting; chill.

Cut into squares. Keep refrigerated until ready to serve.

WHITE FROSTING:
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla or rum extract
2 cups confectioner's sugar

Beat butter and vanilla in a medium-size bowl until creamy; gradually beat in confectioner's sugar until the mixture has become smooth and spreadable.

CHOCOLATE GLAZE:
1 (6 ounce) package semisweet chocolate pieces
1 tablespoon vegetable shortening

Combine chocolate pieces and shortening in the top of a double boiler. Set over hot, not boiling, water until melted.

Makes about 3 dozen squares
From: Recipelink.com
Source: Family Circle magazine, January 1977