27-5 Winter Issue Entertaining the Bakersfield Way
Bourbon and vanilla enhance the rich chocolate flavor of these moist brownies. Plus, anything with bourbon will be a big hit with your tailgating crowd...unless they’re underage (if you don’t want to use bourbon, use hot milk in its place).
1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp. baking powder
1/2 tsp. salt
1 1/3 cups sugar
6 tbsp. butter, softened
1/2 tsp. vanilla extract
2 large eggs
Preheat oven to 350 degrees.
Bring bourbon to a boil in a small saucepan; remove from heat.
Add chocolate chips, stirring until smooth. Lightly spoon flour into dry measuring cups, and level with a knife.
Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined.
Add vanilla and eggs; beat well.
Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.
Spread batter into a foil-lined 9-inch square baking pan coated with cooking spray.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
Tip: Your sheet of foil should be long enough to hang over each side so that you can easily lift your brownies out of the pan.