Bourbon Caramel Iced Brownies & Captain Rodney’s Hot Brown Dip
Happy Derby weekend! Cooking at the station is extra fun on days like this when we are all feeling a little extra festive. I am so grateful for my new work family. They help and encourage me in so many ways. I wish I had gotten a picture of my peeps from production and sales gathered in the kitchen, eating the Hot Brown Dip and Bourbon Caramel Brownies I made.
Once in awhile, even I am surprised by how good something I’ve made is. Such is the case with this Hot Brown Dip, a variation on the popular Captain Rodney‘s dip. Cream cheese, mayo, bacon—how could it be bad?? If you don’t have Captain Rodney’s pepper glaze, substitute your favorite pepper jelly.
For something small and sweet, I have been making these brownies for years. Simple boxed brownies are made extra special with Bourbon Caramel icing and a sprinkle of smoked sea salt. Whatever your Derby plans are this weekend, I hope you have a wonderful day of food, good company, and winnings. We will just be at home, where I am putting all my money on Asa in the stick horse race.
Bourbon Caramel Iced Brownies
Ingredients
- 2 boxes of brownie mix
- 4 eggs
- 1 cup oil
- 2 tbsp bourbon
Bourbon Caramel 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
Instructions
- 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
Ingredients
- 1 8- oz package cream cheese, softened
- 3/4 cup mayonnaise
- 2 cups white cheddar cheese, grated
- 2 green onions, sliced
- 2 cups deli turkey, diced
- 1 sleeve crackers, crushed (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
Instructions
- 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.
