Categories: Bourbon, Brownies, Chocolate, Dessert
Ingredients
- 1 cup all-purpose flour (plus additional for the pan)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, chopped
- 1/2 lb unsalted butter, at room temperature (plus additional for the pan)
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup bourbon
Directions
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Position the rack in the lower third of the oven; preheat oven to 350°; butter and flour a 13×9 inch baking pan; set aside.
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In a bowl, whisk the flour, baking powder, and salt; set aside.
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Place the chocolate in the top of a double boiler set over simmering water; stir constantly until half of the chocolate is melted.
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Remove the top of the double boiler; then continue stirring, away from the heat, until the chocolate is completely melted; let cool for 5 minutes.
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In a big bowl, cream the butter and brown sugar with a wooden spoon or electric mixer on medium speed; beat until smooth and light, about 9 minutes by hand or 5 minutes with a mixer.
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Beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
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Beat for 1 minute, then add the bourbon and melted chocolate, beating until the batter is smooth and pale.
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With a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated; do not beat.
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Spoon the batter into the prepared pan, spreading it gently to the corners.
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Bake for 25 minutes, or until a pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
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Cut into 24 pieces while they are still in the pan.
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Carefully remove them with an offset spatula.
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Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
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**You may substitute any of the following liqueurs for the bourbon: Amaretto, brandy, cognac, Calvados, Frangelico, gold rum, Kahlua, or spiced rum.