Recipe: Dark Chocolate Bourbon Brownies
Grown-up brownie lovers, this is for you! Fudgy brownies meet a healthy dose of bourbon, pockets of dark chocolate and a sprinkling of sea salt on a perfectly crispy crust. Plus this no-fuss recipe takes just one bowl and 10 minutes from start to oven. Try ‘em once and you’ll be hooked!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Recipe Yield: 9-12 brownies
Recipe by: RosemaryWhisk.com
Ingredients:
4 oz 70% Classic Dark Chocolate, roughly chopped
½ cup unsalted butter
1 cup granulated sugar
2 eggs, room temperature
3 tablespoons bourbon whiskey
1 teaspoon vanilla extract
½ teaspoon kosher salt
½ cup all purpose flour
¼ cup high quality cocoa powder
¾ cup 70% Dark Chocolate Chips
Flaky sea salt, for topping
Instructions:
Preheat oven to 350°F. Line an 8×8 baking dish with parchment paper and set aside.
In a large microwave-safe bowl, combine butter and chopped 70% chocolate. Heat in the microwave in 30 second intervals, stirring in between, until fully melted and smooth.
Stir in sugar to cool the chocolate mixture down, then add in eggs one at a time, whisking to combine. Add bourbon and vanilla. Fold in flour, cocoa powder and salt, mixing until the batter is glossy and smooth. Lastly, stir in the dark chocolate chips.
Pour into the prepared baking dish and bake for 30 minutes, or until the brownies are set and a toothpick comes out clean when inserted. Remove from the oven and sprinkle with sea salt. Allow to cool completely before removing from the pan and slicing. Enjoy!
Notes & Pro Tips:
We recommend using at least 70% chocolate, but feel free to use one of our single origins to spice it up!
For the most delicious result, we suggest using this Cocoa Nib Infused Chocolate Bourbon made in collaboration with our good friends at Mystic Distillery. However, regular bourbon (or no bourbon at all) will still be great.
Gluten Free: To make these brownies gluten free, simply substitute the all purpose flour in this recipe with your favorite GF flour blend and once your batter has been combined, allow it to rest for 5-10 minutes (this gives the starches time to hydrate). Transfer the batter to the prepared pan and bake as directed.
Adapted from and with thanks to Broma Bakery
Recipes and Photos Courtesy of Hannah Councilman at RosemaryWhisk.com (@RosemaryWhisk)
