WHISKEY RIVER-DARK CHOCOLATE BROWNIES... SHOT OF BOURBON OR DESSERT, YOU DECIDE

You'll wish you could cram these easy to make treats into a flask and sneak them into the game they're so rich, and well...smooth. Oven-ready in just 10 minutes, go ahead and let you're guests think you spent all day preparing these INTENSE gems.

Whiskey River-Dark Chocolate Brownies
Makes about 2 dozen
Prep: 10 min., Bake: 40 min.

Game Plan: Make the day before and plan to cut them just before serving. Use a bench scraper, pushing straight down, for party-perfect edges.

1 (8-oz.) package unsweetened chocolate, chopped
3/4 cup salted butter, cut into pieces
2 cups sugar
3 large eggs
1/4 cup whiskey
1 tsp vanilla bean paste
1 cup all-purpose flour
1/4 tsp table salt

Preheat oven to 350 degrees. Line bottom and sides of a 9-inch baking pan with foil, allowing 2-inches to extend over the sides; lightly grease foil.

Microwave chocolate and butter in a large glass microwave-safe bowl at HIGH 1 1/2 minutes, stirring every 30 seconds until smooth. Whisk in sugar. Add eggs, whiskey, and vanilla bean paste; whisk until smooth. Add flour and salt; whisk until smooth. Pour mixture into prepared pan.

Bake for 40 minutes or until puffed and just set. Cool completely on a wire rack. Lift brownies from pan, using foil sides as handles. Remove foil, and cut brownies into squares.

Enjoy.