Adding bourbon to chocolate creates one of my very favorite flavor profiles. I combine my whiskey with chocolate quite often in the kitchen, as you can tell from my recipes for bourbon balls, double chocolate cookies, and chocolate chip brownies. I find that the addition of bourbon to chocolate recipes works best one of two ways -- either go for a slightly bitter, high rye mash bill like Old Forester, or a sweeter, wheated bourbon like Maker's Mark.
I wanted to create a brownie recipe that relies on the contrast between the rich sweetness and an intense salty note. I took Alton Brown's basic recipe for cocoa powder brownies and added Maker's Mark for a touch of sweetness and a dusting of Himalayan pink sea salt for contrast. The result was pretty delicious.
Cocoa Brownies with Maker's Mark and Himalayan Pink Sea Salt, adapted from Alton Brown's Cocoa Brownies Recipe.
- Soft butter, for greasing the pan
- Flour, for dusting the buttered pan
- 4 large eggs
- 1 cup sugar, sifted
- 1 cup brown sugar, sifted
- 8 ounces melted butter
- 1 1/4 cups cocoa, sifted
- 1 teaspoons vanilla extract
- 2 tablespoons Maker's Mark
- 1/2 cup flour, sifted
- 1/2 teaspoon kosher salt
- Himalayan pink sea salt
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. A toothpick inserted into the center of the pan should come out clean. Add a light sprinkling of coarsely cracked Himalayan pink sea salt and remove to a rack to cool.