Ingredients
1
box (18.3 oz) Betty Crocker™ 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
Heat oven to 350°F. 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 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.
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.
