Thursday, August 17, 2006

Chocolate Bourbon Brownies

Bourbon Brownies

1 1/2 sticks UNSALTED butter
3 1/2 ounces good quality unsweetened chocolate, chopped fine
1 ounce bittersweet chocolate, chopped fine
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon real vanilla (not imitation please)
2 to 3 tablespoons bourbon
3/4 teaspoon salt
1 cup all purpose flour (whole wheat pastry flour can be substituted)

Preheat oven to 350 degrees F. Line an 8 inch metal baking pan with foil and spray foil with cooking spray. This will make removal of the brownies easier.

Melt butter in a saucepan set over medium heat. When butter starts to melt and coats pan bottom, add unsweetened chocolate and reduce heat to LOW. Stir constantly until the chocolate is melted. Add the granulated sugar to melted chocolate and continue to stir over low heat for one or two minutes. Remove and let cool, while you prepare the rest of it.

Beat eggs with an electric mixer for 3 minutes (eggs should be very light). Add brown sugar to eggs and continue beating for another two minutes. With mixer going, add melted chocolate mixture to egg mixture. Scrape sides of bowl down and beat in vanilla, bourbon and salt. Add the flour and stir just until mixed. (do not over mix, there may be some small lumps in the batter, which is typical with brownies).

Pour into pan the pan and bake for 26-28 minutes. Do not overcook. Brownies usually look a little undercooked when finished.

Let cool on wire rack until room temperature, then transfer to the refrigerator to chill for a 2-3 hours or overnight. The chill time is important as the texture of these brownies will improve as they sit, and the bourbon flavor has time to fully develop, although it is very subtle.

Lift from pan and cut into small squares.

Glaze (optional)

4 (1-ounce) semisweet chocolate baking squares
1/4 cup butter

Microwave chocolate squares and butter in a 1-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Spread on warm (not hot) brownies.

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