Bourbon Caramel Iced Brownies

  • 2 boxes of brownie mix
  • 4 eggs
  • 1 cup oil
  • 2 tbsp bourbon
  • For the icing:
  • 1 stick butter
  • ½ cup heavy cream
  • 2 cups brown sugar
  • 1 tsp vanilla
  • 1 tbsp bourbon
  • Powdered sugar, if and as needed 
  • Kosher salt or bourbon sea salt, to finish

Line a 9×13 pan with foil and grease with baking spray. Combine the two boxes of brownie mix and the ingredients called for on the box. My brand called for eggs, oil, and water. Substitute 2 tbsp bourbon for 2 tbsp of the water. Bake as directed and cool completely. Remove from the pan and cut into small squares.

For the icing, bring the butter, cream, and brown sugar to a simmer and cook for about 10 minutes, to soft ball stage-238 degrees.  Remove from the heat and allow to cool . Transfer to a mixer and beat until cool. Add vanilla, bourbon, and a pinch of salt. Spoon the icing onto the brownies—it should be thick enough to pool up on the brownies without dripping off. If it’s too thin, add a bit of powdered sugar to thicken. If too thick, add warm water, 1 tsp at a time. Sprinkle the iced brownies with Bourbon Smoked sea salt to finish.

Captain Rodney’s Hot Brown Dip

  • 1 8-oz package cream cheese, softened
  • 3/4 cup mayonnaise
  • 2 cups grated white cheddar cheese
  • 2 green onions, sliced
  • 2 cups diced deli turkey
  • 1 sleeve crushed crackers (I use Ritz)
  • 1 lb bacon, cooked and crumbled
  • 1/2 cup Captain Rodney’s Pepper Glaze or pepper jelly
  • Crackers or vegetables, for serving

In a mixing bowl, combine the softened cream cheese, mayonnaise, grated cheese, green onions, and turkey. Transfer to a baking dish and top with the crushed crackers. Bake at 375 until golden brown and hot, about 20-25 minutes. Top with the cooked bacon and drizzle with the pepper glaze.