Bourbon Brownies

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 1 cup all-purpose flour (plus additional for the pan)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, chopped
• 1/2 lb unsalted butter, at room temperature (plus additional for the pan)
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1/2 cup bourbon

Recipe

• 1 position the rack in the lower third of the oven; preheat oven to 350°; butter and flour a 13x9 inch baking pan; set aside.
• 2 in a bowl, whisk the flour, baking powder, and salt; set aside.
• 3 place the chocolate in the top of a double boiler set over simmering water; stir constantly until half of the chocolate is melted.
• 4 remove the top of the double boiler; then continue stirring, away from the heat, until the chocolate is completely melted; let cool for 5 minutes.
• 5 in a big bowl, cream the butter and brown sugar with a wooden spoon or electric mixer on medium speed; beat until smooth and light, about 9 minutes by hand or 5 minutes with a mixer.
• 6 beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
• 7 beat for 1 minute, then add the bourbon and melted chocolate, beating until the batter is smooth and pale.
• 8 with a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated; do not beat.
• 9 spoon the batter into the prepared pan, spreading it gently to the corners.
• 10 bake for 25 minutes, or until a pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
• 11 cut into 24 pieces while they are still in the pan.
• 12 carefully remove them with an offset spatula.
• 13 serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
• 14 **you may substitute any of the following liqueurs for the bourbon: amaretto, brandy, cognac, calvados, frangelico, gold rum, kahlua, or spiced rum.