Not a day goes by when we don’t crave a rich, gooey brownie. As well, not a day goes by when we don’t want to pour ourselves a peg of whisky at the end of the day. So what if we tell you that you don’t have to pick any more and you can just bake some brownies with your favorite whisky? Well, here’s all you should be knowing. Need recommendation on the bourbon? Try Smooth Ambler or Maker’s Mark. Perks? A dozen beautiful brownies filled with bourbon that has zero flour and can be paired with more whisky.
Start by preheating the oven to 325 degrees Fahrenheit. Take a square baking pan, about eight inches and butter its inside. Line with foil or parchment and grease it too with butter. Now in a large saucepan, melt the butter. Once it has melted, add the bourbon and heat over medium flames and still occasionally. Add the cocoa powder after five to ten minutes and keep stirring until the mix turns thick and smooth. Remove from heat and pour in the chocolate chips. Stir until smooth and then wait for a while to let the mixture cool a little.
Then add the eggs, one at a time, but ensure that you are beating them well into the mixture. Add the confectioner’s sugar and mix it well. Your batter shouldn’t be grainy. Now transfer this to the pan that you had prepared and pour it evenly. Sprinkle another half a cup of chocolate chips on top. Bake your brownies until the top looks glossy and the inside has turned soft. This should take about 20 to 30 minutes. After it is done, cool completely on a wire rack. Now lift the parchment paper and transfer the bourbon brownie slab to a serving tray. Cut into 12 neat pieces and voila, they are ready!
Tom Lehrer may have never ended up poisoning pigeons in the park but he did end up spiking the dr