Monday, October 8, 2012

Bourbon Caramel Brownies

Happy Columbus Day!

I'm deep into the revise on my new book, so it's not a holiday for me. But I'm hitting up a Florence + The Machine show at the Hollywood Bowl tonight. She's amazing—very excited!

The weather has also finally cooled off, making me believe that it really is fall.

For this holiday, I was thinking... chocolate... caramel... dessert...

I love these brownies and baked them recently for the Cookies for Cody charity bake sale. I just realized that I never actually shared the recipe, so what better day than today?

P.S. Check out my new feature article "The Career Path Less Traveled" for WHOLE LIFE TIMES! It also happens to the their food issue—you can download a free copy!

Bourbon Caramel Brownies

Makes 9 brownies
Baking time: about 25 minutes


2 eggs
1/2 tsp vanilla extract
1 cup sugar
1/2 lb bittersweet chocolate
1/2 cup butter
1/2 cup flour
1/4 cup unsweetened cocoa powder

bourbon caramel sauce
1 cup sugar
1/4 cup bourbon
1/4 cup butter
1/4 cup heavy cream


1. To make the bourbon caramel sauce, cook the sugar over medium-low heat for about 10 minutes or until golden brown and caremalized. Add the bourbon and stir to combine. Then, add the butter and cream and stir to combine. Cook for another 10 minutes, or until the sauce comes together.

2. To make the bacon brownies, preheat the oven to 350 degrees.

3. Whisk together the eggs, vanilla and sugar until smooth. In a double boiler, melt the chocolate and butter, stirring to combine. Add it to the eggs/vanilla/sugar mixture and stir to combine. Then, sift together the flour and cocoa powder, and fold into the wet mixture. 

4. Spread the batter into a parchment-lined 8 inch square pan. Drizzle the caramel sauce over the top (note you may not use all of the caramel). Bake for 20-25 minutes.

5. Let cool in the pan. Cut into 2 inch squares (should yield 9 brownies).

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