- 60
- 35 mins
- 105 mins
Ingredients
- 1 box (18.3 oz) fudge brownie mix
- 2/3 cup butter, melted
- 3 eggs
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup bourbon
- 1/2 teaspoon ground ginger
- 2 cups crushed gingersnap cookies (about 40 cookies)
- 1/2 cup powdered sugar or unsweetened baking cocoa
- 1/2 cup semisweet chocolate chips, melted
- 1/2 cup finely chopped crystallized ginger
Preparation
Step 1
Heat oven to 350°. Spray bottom only of 13x9-inch pan with cooking spray; set aside.
In medium bowl, mix brownie mix, melted butter, eggs, 1/2 cup miniature chocolate chips, 1/4 cup bourbon, ground ginger and crushed cookies. Mix until well blended. Spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean.
Cool completely, about 1 hour. In medium bowl, crumble cooled brownie into chunks; stir in remaining 1/4 cup bourbon. Shape mixture into 1-inch balls.
In small bowl, place 1/2 cup powdered sugar. Roll balls in powdered sugar. Drizzle or coat with melted chocolate and garnish with crystallized ginger. Store tightly covered in refrigerator up to 1 week or in freezer up to 1 month.