What's better than dessert? Dessert spiked with alcohol.
Just in time for the Kentucky Derby, I whipped up some decadent and fudgy brown butter brownies full of chocolate chunks. Into the batter went a splash (or two) of Maker's Mark. To top it off, a mint julep buttercream to utilize the abundance of spearmint growing in my garden.
So simple, so rich, so good.
Bourbon Brown Butter Brownies
- 10 tablespoons unsalted butter
- 1¼ cups sugar
- ¾ cup cocoa powder
- ½ tsp salt
- ¼ tsp baking powder
- 1/2 tsp espresso powder
- 1½ tsp vanilla extract
- 2 large eggs, cold
- ⅔ cup all-purpose flour
- 2 tablespoons bourbon
- 2 ounces semi-sweet chocolate, chopped
Preheat oven to 325 F. Line an 8-inch square baking pan with parchment paper. Grease the paper.
In a medium-sized saucepan, melt butter over medium heat. Cook the butter, whisking constantly, until golden brown.
In a mixing bowl, stir in the sugar, cocoa powder, salt, baking powder, espresso powder, bourbon, and vanilla extract. Add the browned butter. Set aside the mixture to cool for 5 minutes. Add the eggs one at a time. Mix in the flour and stir until combined. Beat vigorously for 50 strokes. Fold in the chocolate chunks.
Spread the batter in the prepared pan. Bake for about 30 minutes in the lower third of the oven. Cool the brownies in the pan.
Mint Julep Buttercream
- 1/2 cup (2 sticks) unsalted butter, room temperature
- pinch of salt
- 3 cups confectioners' sugar
- 1/4 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1 tablespoon bourbon
In the bowl of a stand mixer fitted with the paddle attachment, mix together butter and salt until creamed. Gradually add in confectioners' sugar. Add extracts and bourbon. (Note: If the mixture is too thin, add more sugar. If too thick, add a tablespoon of milk).