Boozy brownies: a delectable combination of booze and chocolate cooked to ooey, gooey goodness. This dessert takes little prep work; you’ll just have to resist licking all the batter before it makes it to the oven.
In this series, reporter Felicia LaLomia takes you through how to cook with booze. And of course, she will be trying lots of it along the way.
This episode, on bourbon brownies, sounds very bougie, like a dessert to be served with an expensive glass of liquor and cigars in the smoking room. But these brownies have plenty of kick on their own with Rough Rider Bourbon from Long Island Spirits — and the caramel sauce on top is pretty lethal too. Finish it with flaky salt and devour!
- Two sticks of butter
- 3 oz. chocolate
- ½ cup cocoa powder
- 2 cups sugar
- ½ tsp of salt, plus more for finishing
- 1 tsp vanilla extract
- 3 eggs
- 1 ½ cups all-purpose flour
- ⅓ cup bourbon
- ½ cup sugar
- 1 ½ tbsp water
- ¼ cup cream
- 2 tbsp bourbon
- Preheat oven to 350 degrees. Butter an 11 by 7 baking dish.
- Melt butter and chocolate over low heat. Remove from heat and stir in cocoa powder, sugar, salt and vanilla extract.
- Whisk in one egg at a time. Stir in flour.
- Add to baking dish and bake for 25-30 minutes.
- While brownies are cooling, add sugar and water to a saucepan over high heat. Cook without stirring until the mixture turns an amber color, about 6-8 minutes. Remove from the heat and whisk in cream and bourbon. Allow to cool before pouring over brownies.
- Finish with flaky sea salt.