1 1/2 sticks UNSALTED butter
3 1/2 ozs. quality unsweetened chocolate, chopped fine
1 oz. bittersweet chocolate, chopped fine
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon real vanilla (not imitation)
2 - 3 Tablespoons of bourbon
3/4 teaspoon salt
1 cup all purpose flour
Directions: Preheat oven to 350 degrees F.
Line an 8 inch metal baking pan with foil and spray foil with cooking spray.
This will make removal of the brownies easier. Melt the butter in a
saucepan over medium heat. When butter starts to melt and coats the bottom of
the pan add unsweetened chocolate and reduce heat to LOW. Stir constantly until
the chocolate is melted. Add the granulated sugar to the melted chocolate and
continue to stir over low heat for one to two minutes. Remove and let
cool. Beat the eggs with an electric mixer for 3 minutes (eggs should be very
light). Add the brown sugar to the eggs and continue beating for another two
minutes. With mixer going, add melted chocolate mixture to egg mixture. Scrape
sides of bowl down and beat in the vanilla, bourbon and salt. Add the flour and
stir just until mixed. (Do not over mix, there may be some small lumps in the
batter, which is typical with brownies). Pour into the pan and bake for 26-28
minutes. Do not overcook. Brownies usually look a little undercooked. Let cool
on wire rack until room temperature, then transfer to the refrigerator to chill
for a 2-3 hours or overnight. The chill time is important as the texture of
these brownies will improve as they sit and the bourbon flavor has time to fully
develop. Lift from pan and cut into small squares. If you wish to glaze the
brownies here is the instructions. You will need: 4 (1-ounce) semi-sweet
chocolate baking squares + 1/4 cup of butter. Microwave chocolate squares and
butter in a 1-quart glass bowl on HIGH for 1 to 1/12 minutes or until melted,
stirring twice. Spread on warm (not hot) brownies. Nothing left to do now but
pour a glass of milk and enjoy! ~ Chef ~
