Bourbon is as versatile as “Prime Time” Deion Sanders (Showing my age).
Recently, I was at a cookout when it was time for the dessert, I wasn’t overly excited due to not being a big sweets guy. I was going to pass until my wife brought over a brownie that made my mouth water.
A rather long recipe, but trust me, it will quickly become your favorite brownie hands down.
- 5.0 oz Dark Chocolate
- 8.0 oz Cream Cheese
- 4 Large Eggs, Divided
- 1/4 Cup Bourbon
- 1 Cup Chopped Pecans
- 3/4 Cup Unsalted Butter
- 1 Cup of AP Flour
- 1/4 Cup Light Brown Sugar
- 1 1/2 Cup of Sugar, Divided
- 1 tsp Vanilla Extract
- 2 Tbsp AP Flour
- Pinch of Salt
- Preheat oven to 350°
- Line the bottom and sides of a 9-inch square pan with aluminum foil, and lightly grease foil.
- Melt chocolate and butter on top of a double boiler
- Whisk in brown sugar and 1 cup granulated sugar
- Add 3 eggs, 1 at a time, whisking just until blended after each addition
- Whisk in vanilla, salt, and 1 cup flour, then fold in pecans
- Spread half of the batter in the prepared pan. Beat cream cheese at medium speed
- Add 2 Tbsp flour and remaining 1/4 cup granulated sugar, beating until blended
- Add bourbon and remaining 1 egg, beating until blended
- Pour cream cheese mixture over brownie batter in pan and swirl (Don’t Overswirl)
- Bake at 350° for 40 to 45 minutes or until toothpick comes out clean
Prep was a little long, but the payoff is worth the effort. Making your own brownies is something that you will always remember since I bet most of the time you use pre-packaged mixes like me. It was not as hard as I thought it was going to be and with my daughter Emily as the sous-chef the process didn’t take long. The bourbon and the cream cheese mixed perfectly together with the crunch of the pecans. All I can say is “I like it, Picasso.”