Devil’s Cut Brownies

brownies with whiskey cream cheese frosting









Mike is a Freemason. According to various conspiracy theorists, Masons run the world. And while I suspect that Mike and the other brothers of Dallas Lodge 231 don’t run the world, even if they did, he’d never be able to tell me. All that secret handshake business? It’s top secret, and for real.

The Masons meet on several Thursdays throughout the month, and these brownies accompanied Mike to this past week’s lodge meeting. Dinner that evening was corned beef and cabbage, and I thought that a good complement to an Irish dinner would be brownies with whiskey cream cheese frosting. Apparently they were delicious; even Mike didn’t get to eat one because they disappeared so fast.



  • 1 cup butter, melted
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • 3/4 cup cocoa powder
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


Preheat oven to 350 degrees.

Spray a 13 x 9 pan with cooking spray.

In a mixing bowl, combine melted butter, sugar, and vanilla and stir until well combined.

Add eggs, one at a time, stirring well after each.

Stir in cocoa powder until well combined.

Add flour, baking powder, and salt; stir until well combined.

Pour batter into prepared pan and bake 30-35 minutes, until the edges pull away from the pan slightly.

Cool completely before frosting.

Devil’s Cut Frosting


  • 8 ounces cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 2 cups powdered sugar, sifted
  • 1/2 cup cocoa powder, sifted
  • 1 tablespoon Jim Beam Devil’s Cut whiskey


In a mixing bowl, combine cream cheese and butter; cream together until very well combined and smooth.

Add powdered sugar, about one-half cup at a time, beating well after each addition.

Add cocoa powder and beat well.

Add whiskey and beat.

Frost brownies with a small offset spatula.

Store in the refrigerator; let stand at room temperature for about 10 minutes before serving.