Four Roses Bourbon Scented Brownies
Four Roses Bourbon Scented Brownies The complex flavor of the bourbon enhances the rich, dense chocolate experience with every bite.
Servings 16
Ingredients
- 1 stick 4 oz/ unsalted butter, cut into chunks
- 5 oz semisweet chocolate chopped
- 2 tablespoons unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tablespoon vanilla
- 3 large eggs cold
- ¾ cup cake flour 3 oz/84 grams
- ¼ teaspoon plus a pinch of salt optional
- ¼ cup plus 2 tablespoons 3 oz Four Roses Bourbon (Yellow Label or Small Batch)
- Chopped white and dark chocolate for topping optional
Instructions
- Preheat oven to 325 degrees F. Line an 8 inch square metal pan with nonstick foil.
- In a double boiler or in a bowl set over a pan of simmering water, melt chopped chocolate and butter. Remove from heat and whisk in cocoa powder and sugar.
- Let cool slightly, then whisk in vanilla. Add eggs one by one, whisking gently after each egg but being careful not to whisk too much air into the batter.
- Add the flour and stir until incorporated, then add the Four Roses and stir again.
- Pour into the prepared pan and bake at 325 for approximately 35 to 40 minutes.
- To test if the brownies are done, insert a toothpick - when you pull it out of the batter it should be wet with a little bit of the brownie mixture adhering to the toothpick.
- Let cool completely, chill so that you'll get a cleaner cut, then cut into squares.
Notes
For the marbled black and white top, sprinkle chunks of white and dark chocolate over hot brownies, let it melt from the heat of the brownies and swirl it around.