• 105minutes
  • 80calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box (18 1/3 oz) Betty Crocker® fudge brownie mix

  2. 2/3 cup butter, melted

  3. 3 eggs

  4. 1/2 cup miniature semisweet chocolate chips

  5. 1/2 cup bourbon

  6. 1/2 teaspoon ground ginger

  7. 2 cups crushed gingersnap cookies (about 40 cookies)

  8. 1/2 cup powdered sugar or unsweetened baking cocoa

  9. 1/2 cup semisweet chocolate chips, melted

  10. 1/2 cup finely chopped crystallized ginger

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray; set aside.

  2. In medium bowl, mix brownie mix, melted butter, eggs, 1/2 cup miniature chocolate chips, 1/4 cup of the bourbon, the 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.

  3. 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.

  4. 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.


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