Beat the Blues with Boozy Brownie Pops

Christmas may have long been over but that doesn’t mean you don’t deserve a special treat for taking on the New Year. So take the leftover bourbon from the New Year party and get ready to unleash your inner pastry chef.  Nothing is going to be more satisfying than the taste of rich buttery chocolate rolled into the sweet caramel flavour of a classic Jim Beam Maple bourbon. And if you’re feeling especially generous– invite your friends to share in the Dionysian pleasure of these Boozy Brownie Pops.


  • 3/4 cup unsalted butter (small pieces)
  • 200 grams semisweet chocolate, finely chopped
  • 3 large eggs
  • 1/2 cup light-brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coarse salt
  • 3/4 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons dark bourbon (60ml more for flambé, if desired)
  • Coarse sanding sugar for rolling
  • Vegetable oil cooking spray

The Process

As the oven preheats to 350 degrees F (175 degrees C) coat a large baking tray (about 12 by 17 inches) with cooking spray and set it aside. Mix the butter and chocolate in a small heatproof bowl. Melt the mix by placing the bowl over a pan of simmering hot water and stir gently to a rich thick consistency. Set aside the bowl once the ingredients are thoroughly mixed.

In a large bowl whisk the eggs, brown sugar, salt and vanilla. Add the chocolate-butter mix into the large bowl along with the flour and mix. Pour the batter into the coated baking tray, spreading it out evenly. Set the tray to bake for around ten minutes. The next step critical – take a break!

Now would be a good time to take a small shot of the bourbon for yourself – stirring is hard work! Yum! Ding! Ten minutes are up! Set the tray to cool off on a wire rack.

Could take a while – safe to say another shot of bourbon for the patient chef!

Take the cooled off brownies and break them up into small pieces. No need to be gentle! We need them to be soft, small and scrumptious. Use a mixer or just your hands – just make sure to get them crumbly. Pour in the bourbon gently, keeping an eye on how evenly the bourbon is absorbed by the crumbs. Roll the soft brownie crumb and bourbon mix to make about 1 inch-sized balls. Coat the balls in sanding sugar (and any other decoration you can imagine) and transfer to a baking sheet. Refrigerate for about 2 hours.

But if waiting isn’t your style, no worries - they’re just as tasty at room temperature.

For an additional bit of flair, you can drizzle an extra 60 ml of bourbon over the brownie pops and flambé them before serving to bring out that dizzying kick of Jim Bean flavour.


You’ve watched long leaves unfurl and elegantly swirl in a steaming cup of golden fluid. You’ve taken a long sip, and marvelled at the heady aroma of a first flush. Dainty patterns of blue flowers on smooth white porcelain, you’ve lovingly laid your tea-set for a lazy evening soiree. But have you ever wondered about the first time a cup of tea brewed? Tales of tea are many, and of them some go back all the way to China. It is said that a few leaves fell into a pot boiling hot water while Emperor Shen Nung’s troops were resting near a tea bush, giving the world its first taste of tea. Other rumours have it that Bodhidharma, upon waking up from a sleep that lasted 9 years cut his own eyelids apart. Those fell to the ground and the first tea bushes grew from his lashes. Next time you have company for tea, you’ve tales to tell. To add to the charm of tea, here’s a cocktail that blends the elegance of tea with the warm embrace of whisky. The world of whisky is your oyster when choosing a bourbon for this recipe. The fresh, fruity flavours of the Peach Mist Canadian Mist Blended Whisky work like a charm with blackberries and Earl Grey

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