Chocolate and bourbon.  That’s all I got…

Teasing.  Though there isn’t an accompanying tale that will offer much more.  I’m shocked that it took me two years to post this recipe.  These brownies used to be the only thing that I could make.  (Likely because the main ingredient is boxed mix). 

You may recoil at the thought of boxed brownies, but trust me – this is an instance where the devil is in the details.  Growing up, my mother was quite the baker.  Famous for her chocolate chip cookies, spice cakes, and buche de noel, my friends constantly begged me for her recipes.  The secret ingredient was always the same: booze. 

I learned early on which alcohol paired with which dessert flavor. 

Vanilla: Gin

Berry: Grand Marnier

Spice: Rum

Chocolate: Brandy

I’ve followed these rules diligently during my foray into baking, except as a bourbon aficionado – I’ve swapped the brandy for my favorite Bulleit.  Same depth of flavor, slightly naughtier.

The second unexpected component to the best brownies in the entire world is the addition of more chocolate.  Both bittersweet and milk.  The combination of chopped chocolates infuses the brownie with complex flavor and texture, completely disguising any evidence that the confection came from a cardboard box.

Now that my family’s secret is yours, make these immedietely.  You won’t regret it.  xx tt

FINISHING TOUCHES…

t+tSTYLE: If baking isn’t your cup of tea, partake in a similar pleasure by imbibing your bourbon while clutching this brownie-hued Bottega instead.