I’m a chocoholic, through and through. For the people who are indifferent to chocolate, that’s just strange to me. I could eat chocolate every day (well, I do in the form of at least one Hershey’s kiss) and as I’ve gotten older, I’ve really grown to adore dark chocolate. When I saw a recipe for Kentucky Bourbon Brownies, my mouth started to water (okay, it wasn’t watering but my stomach was definitely growling). I’m a happy camper with any type of brownie (ones made from a box mix are included in this although I think they’re sometimes the best ones), but homemade one seem even more divine.
For being homemade, these brownies really were a pinch to make. I “sometimes” get impatient when having to melt the chocolate, but I was a good cook and did not “zap” it in the microwave like I’ve done in the past. I concocted my own double boiler (a small pot resting on top of a bigger pot, the bigger pot of course having some water in the bottom), and let the butter, margarine, and chocolate melt away…
Where brownies are concerned I can generally eat a lot. But these bourbon brownies are very rich and what I would consider to be a normal size, well it’s too much. So I’ve ended up cutting them in half, into smaller portions. Not a bad thing since it does mean they’re lasting longer. But boy, these are good. As for the bourbon, you can definitely smell AND taste it.
Bourbon used? Four Rose’ Small Batch (it’s the best when baking and cooking with bourbon)
Kentucky Bourbon Brownies
recipe courtesy of The Kentucky Bourbon Cookbook by Albert W. A. Schmid
1/2 cup chopped pecans
3/4 cup Kentucky bourbon
1/2 cup butter
1/2 cup margarine
10 ounces (10 squares) semisweet chocolate
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon salt
1/4 cup unsweetened cocoa
1 1/2 cups flour
Note: I omitted the pecans and just used less bourbon since I added it directly
1) Preheat the oven to 350 degrees. Place the pecans and bourbon in a small bowl, so that the pecans will absorb the bourbon. After about 30 minutes, or when the bourbon is reduced by about half, remove the pecans to a small baking sheet and reserve the remaining bourbon. Toast the pecans in the oven for about 5 minutes.
2) Heat the butter, margarine, and chocolate in a double boiler until melted together. Remove the pan containing the butter-chocolate mixture from the hot water and allow the mixture to cool to room temperature. Add the sugar, brown sugar, salt, eggs, and the reserved bourbon. Whisk until the ingredients are well mixed. Add the cocoa and mix until it is totally incorporated. Stir in the flour and pecans.
3) Apply non-stick spray to an 8 x 8 inch pan and pour in the batter. Bake for about 25 minutes or until a toothpick comes out clean. Cut the brownies when they are cool.