The chocolate Bourbon brownies recipe is very quick and easy to make. These brownies are extremely delicious, fudgy, and quick brownies make a perfect dessert for every occasion. These brownies are eggless, sugarless, and flourless.
Be sure to use high-quality chocolate and pay attention to the percentage of cocoa solids on the label to ensure these brownies deliver the perfect amount of chocolate intensity. It’s tempting to dig right in, but to get tidy edges, these brownies need to cool completely (and perhaps sit in the fridge for a few minutes) to ensure they are firm before cutting.
Chocolate Bourbon Brownies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes1
hour10
minutesThe chocolate Bourbon brownies recipe is very quick and easy to make. These Brownies are eggless.
Ingredients
30 Bourbon Biscuits
1 cup Hot Milk
75 gm Butter
35 gm of Dark chocolate
1 tbsp Cocoa Powder
1/2 tbsp Coffee Powder
Directions
- Preheat oven to 140 degrees (F). Line a metal baking pan with parchment paper, allowing two of the sides to slightly overlap. Spray with non-stick spray and set aside.
- In a large bowl, whisk in the hot milk and bourbon, and set aside.
- In a large, microwave-safe bowl, combine the chocolate, and butter. Heat them in the microwave, on low power, in 15-second increments, mixing in between each, until the mixture is HOT and the butter and chocolate are completely melted.
- Add cocoa powder and coffee powder to the melted butter and mix well.
- Now add the mixture to the bourbon and fold. Don’t over-mix your batter! This is what causes CAKEY brownies.
- Pour the mix into the tin. Bake for 15 to 20 minutes or until the top is flaky and crunchy but is still soft when pressed gently.
- Remove from the oven and allow to cool for two hours before removing from the tin
Notes
- If you’d like extra chocolate chips on top, press them on top of the baked brownies right when they comes out of the oven.
- Always remember bake times are just estimates! Every oven runs a little different, so your brownies may be ready a few minutes sooner or later.
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Directions
- Preheat oven to 140 degrees (F). Line a metal baking pan with parchment paper, allowing two of the sides to slightly overlap. Spray with non-stick spray and set aside.
- In a large bowl, whisk in the hot milk and bourbon, and set aside.
- In a large, microwave-safe bowl, combine the chocolate, and butter. Heat them in the microwave, on low power, in 15-second increments, mixing in between each, until the mixture is HOT and the butter and chocolate are completely melted.
- Add cocoa powder and coffee powder to the melted butter and mix well.
- Now add the mixture to the bourbon and fold. Don’t over-mix your batter! This is what causes CAKEY brownies.
- Pour the mix into the tin. Bake for 15 to 20 minutes or until the top is flaky and crunchy but is still soft when pressed gently.
- Remove from the oven and allow to cool for two hours before removing from the tin.
