After indulging in the brown butter bacon ice cream served with a bourbon fudge brownie at Carson Kitchen, Rob and I attempted to recreate this decadent dessert. Step one: the brownie! I’m not much of a bourbon fan, but mixed with chocolate it is delicious! The flavor is subtle and really enhances the cocoa. I like to serve these sweet treats while they are still warm and top them with ice cream (brown butter bacon recipe coming soon). Fresh brownies with melting ice cream—what’s not to love?
- 1/4 cup bourbon
- 1/4 cup bittersweet chocolate chips
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/3 cups sugar
- 6 tablespoons butter, softened
- 1/2 tsp. vanilla
- 2 large eggs
- Preheat oven to 350F. Lightly coat 9″ x 9″ baking pan with cooking spray and set aside.
- In a small saucepan, bring the bourbon to a boil. Remove from heat and add chocolate chips, stirring until smooth.
- In the bowl of a standing mixer, combine sugar and butter, mixing on medium speed until well combined. Beat in the eggs and vanilla until fully incorporated.
- In a medium-sized bowl, whisk together flour, cocoa, powder and salt. Gradually add to butter mixture, beating at low speed just until combined.
- Spread into prepared baking pan and bake for 20-25 minutes, or until it passes the toothpick test. Cool in pan on wire rack.