In honor of National Brownie Day my best friends at Four Roses sent me the most delicious box of brownies and a jar of ooey gooey caramel sauce to celebrate. YES. Rich and decadent and the only thing that makes it better is both the brownies and the caramel sauce have bourbon it in! Best brownies ever? I’m almost finished eating them all and want to share with you guys too so they were so kind to send me the recipe.
Four Roses Bourbon Infused Brownies
Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 1 8×8 pan
8 ounces (227 grams) semisweet chocolate, chopped
½ cup (1 stick or 113 grams) unsalted butter
½ cup (70 grams) all-purpose flour
¼ cup (28 grams) unsweetened cocoa powder, sifted
2 teaspoons (3 grams) instant espresso granules
½ teaspoon (4 grams) kosher salt
¼ teaspoon (1.2 grams) baking powder
¾ cup (150 grams) organic granulated sugar
½ cup (106 grams) firmly packed dark brown sugar
2 large eggs + 1 egg yolk (125 grams), slightly beaten & at room temperature
1 tablespoon pure vanilla extract
2/3 cups Heath toffee bits
1/2 cup Four Roses Bourbon Single Barrel
Preheat oven to 350°F. Prepare 8-inch square baking pan with parchment paper. In a medium heatproof bowl place chocolate and butter and microwave for 2 minutes. Stir frequently every 30 sec until nearly melted. Meanwhile, in a medium-mixing bowl, whisk together flour, cocoa, espresso granules, salt and baking powder. Set aside. Wisk sugars, eggs and vanilla. Gently add Chocolate/Butter mixture till it’s combined. When mixed, gently mix in flour mixture just until blended (do not over mix). Fold in toffee and bourbon.
With a rubber spatula, scrape batter into prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out with moist crumbs about 40 minutes. Cool completely in pan.
Use the parchment on sides of pan to lift brownies out. Peel away completely and discard. Chill the brownies in the fridge to make cutting them easier, about 1 hour.
Gooey Caramel Sauce:
1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml) heavy cream
1 teaspoon salt
¼ cup Four Roses Bourbon Single Barrel
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt and ¼ c bourbon
Allow cooling down before using.
What’s your favorite brownie recipe? I’d love to hear!
Four Roses, I love you!