2
cups crushed gingersnap cookies (about 40 cookies)
Garnish, if desired
1/2
cup powdered sugar or unsweetened baking cocoa
1/2
cup semisweet chocolate chips, melted
1/2
cup finely chopped crystallized ginger
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Steps
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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Brownies can be made ahead and stored in airtight container at room temperature up to 2 days or in freezer up to 1 month.
Serve in shot glasses or small cupcake liners.
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Nutrition Facts are not available for this recipe
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