In the “Spirit” of the Kentucky Derby I really felt I needed to share this recipe today. It’s one of those better late than never moments. If you bake just one thing from scratch your whole life it should be a brownie. Unlike pies (see yesterday’s post) brownies are hard to mess up, very simple to make and waaaaay better from scratch.
As always use the best ingredients available. I highly recommend Cacao Di Pernigotti. When I saw it was made in Italy (you all know how proud I am of my Italian descent) I knew I needed to try it. I love it. In the Piedmont region of Italy the company has been in business since 1860. Made by the Dutch processed method the cocoa is rich and dark with a hint of vanilla–great pairing with some good old Kentucky bourbon. BTW–I don’t get paid for endorsing any products; I simply like to share some of my favorite finds with you. Now-go place your bets and bake some brownies!
[recipe title=”Mint Julep Brownies” servings=”5 dozen 1-inch squares”]
Bourbon Brownie Layer
10 ounces 70% Cacao Bittersweet Chocolate, chopped
5 tablespoons unsalted butter
3 tablespoons Cacao Di Pernigotti unsweetened cocoa powder *
3 tablespoons Austin Nichols Wild Turkey Kentucky Bourbon
¼ teaspoon salt
½ cup all purpose flour
¼ teaspoon baking powder
Mint Julep Frosting
1 cup powdered sugar
2 tablespoons butter, softened
1 to 2 tablespoons heavy cream
2 to 3 drops peppermint oil
3 ounces 62% Cacao Semisweet Chocolate, chopped
Heat oven 350F. Spray a 9-inch square baking pan with non-stick cooking spray. Using two pieces of parchment paper, line the baking pan with the parchment with one piece perpendicular to the other, fitted into the corners and leaving an overhang on all sides (this will help lift the brownies out of the pan after baking). Spray the parchment with non-stick spray. In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter, stirring, until smooth. Whisk in the cocoa powder until well blended; set aside. In large bowl, whisk the eggs, sugar, and bourbon and salt until well mixed. Whisk in warm chocolate mixture. Add flour and baking powder; stir until just combined. Pour batter into prepared pan. Bake 25 to 30 minutes or until puffed and a few sticky crumbs cling to a wooden pick inserted in the center. Cool in pan on a wire rack to room temperature. In small bowl, beat powdered sugar and butter. Gradually add enough cream to create a smooth spreading consistency. Stir in peppermint. Spread frosting over brownie. For chocolate drizzle, melt semisweet chocolate and butter until smooth; place in a piping bag and drizzle in a decorative pattern over brownies. Cool in refrigerator for 10 minutes before slicing into bars or squares.[/recipe]
* Do try Cacao Di Pernigotti unsweetened cocoa powder available at William-Sonoma. It’s made in ITALY!!!!!