I happen to love the fact that Christmas season starts at 12:01 AM on November 1st. I love that I went to the mall the other day to get my shattered phone screen fixed (again), and was met with the comforting warble of Louis Armstrong and Ella Fitzgerald’s “Baby It’s Cold Outside” and a jolly See’s Candies employee handing out free chocolate lollipops. I love that as abruptly as the holiday magic begins, my kitchen turns into a buttery, chocolatey, flour-y wonderland where I retreat regularly to create and let the inspiration (and sugar) fly.
This year I’ve been going back to the basics which means cookies and brownies. I decided to re-formulate my Oatmeal Chocolate Chip Cookie recipe (hopefully, coming soon), and came up with the boozy brownie recipe I’m sharing today. I’m really excited about this one.
Last year, I discovered the wonders of a good chocolate and bourbon pairing. I made Bourbon Hot Cocoa with a salted vanilla bean whipped cream that I’ve been dreaming about ever since. Now, I’m turning that into a brownie topped with the same whipped cream and I’m obsessed with the results.
The most important component of this recipe is the butter. You have to use GOOD butter. Organic Valley’s Cultured Unsalted Butter is my favorite & so I’m partnering with them on this recipe! (They even gave me a coupon to share with you here!) The flavor and richness of the finished brownie is entirely affected by that butter and the way it mingles with REALLY good chocolate. Once the two unite, just…YES. Chocolate and bourbon will become your new “perfect couple” when it comes to homemade holiday treats.
So here’s the recipe. You have GOT to let me know what you think.
Salted Bourbon Brownies
Yields about 12 large brownies
2 sticks of Organic Valley Cultured Unsalted Butter
8 ounces semi-sweet chocolate chips
3 ounces dark chocolate chips and 6 ounces dark chocolate chips, separated
3 large eggs
1 1/2 tbsp instant coffee granules
1 tbsp pure vanilla extract
1 cup plus 2 tbsp sugar
1/2 cup good bourbon
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
Preheat oven to 350 degrees F, and butter & flour a 9×12-inch baking pan.
Melt the butter, 8 ounces of semi-sweet chocolate chips and 3 ounces of the dark chocolate chips in a medium heat-proof bowl over a pot of simmering water. Allow it to cool for 15 minutes.
In a large bowl, stir (don’t beat!) together the eggs, coffee, vanilla, sugar and bourbon. Stir the chocolate mixture into the egg mixture and allow it to cool to room temperature. The batter must be room temperature before adding the rest of the chocolate chips, or the chips will melt and ruin the brownies!
In a medium bowl, sift together the flour, baking powder and salt, and stir into the chocolate mixture. Lastly, stir in the remaining 6 ounces of dark chocolate chips.
Pour into the prepared pan and bake for 35 minutes, until a toothpick comes out clean. Once cooled completely, cut into bars and top with a dollop of Salted Vanilla Bean Whipped Cream (recipe below) just before serving!
Salted Vanilla Bean Whipped Cream
1 cup of Organic Valley Heavy Whipping Cream
1 tbsp vanilla bean paste
1/4 cup powdered sugar
1 tsp kosher salt
Combine all ingredients in a medium bowl and beat with an electric hand mixer until the cream thickens and can hold its shape. Don’t over-beat, or it will turn into butter!
This post was sponsored by Organic Valley, but all opinions/photos/recipes shared are of course my own!!