bourbon brownies

My heart is a little ‘off center’ after adding a few splashes of Eagle Rare bourbon to the brownie batter.

KY bourbon finds it way into my baking after a weekend trip through KY Bourbon country last fall.  The countryside is beautiful, the history is interesting, and the bourbon balls….aaahhhh.  Even ‘non-partakers’ will enjoy a couple of days along the KY Bourbon Trail.

Here’s the link to my pictures from the trip if you would like to take a virtual trip along the Ky Bourbon trail, with a short visit to Louisville.

This brownie is my Valentine version of my Christmas bourbon ball.

The brownies are very good; the texture is somewhat dense and spongy rather than gooey.  This recipe is adapted from the “Fat Witch Brownies” cookbook.

The bourbon flavor intensifies as the brownies sit for a few days.  My last few brownies and caramelized pecans are soon to become the brownie-bourbon-chunks in a quart of vanilla bean ice cream.

Caramelized Pecans
1/2 c pecan halves, toasted in 350 oven for about 10 minutes and cooled
1/2 c. granulated sugar, slowly heated in pan until melted and caramelized
Mix the pecans and caramel together and quickly pour onto Silpat to cool.  Break apart when cooled.

Bourbon Brownies
Melt in pan, then set aside to cool slightly:
7 T butter
3/4 c. semisweet chocolate chips

In separate bowl, stir together:
3 eggs
3/4 c. granulated sugar
1 t vanilla

Add the butter/chocolate to the egg/sugar mixture.

1/3 c. whiskey

1 c. all purpose flour
1/4 t salt

Stir until flour is incorporated.  Spread into buttered/floured 9″x9″ square baking pan.
Bake at 350 degrees about 20 minutes.  Remove from oven and let cool 1 hour before cutting.
These will intensify in flavor after sitting overnight.

As you can see from the pictures, the brownies cut easily (cut when cold out of the refrigerator) with cookie cutters.


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