Bourbon Biscuit Brownies Food

BOURBON BISCUIT BROWNIES

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Line a 20x30cm rectangular brownie tin with baking parchment. Keep 5 of the bourbon biscuits for decoration and use a sharp knife to cut them down the middle and separate the two sides. Carefully cut into nice pieces for the top. Roughly chop the rest of the bourbon biscuits into chunky bits.
• Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature. Whisk the eggs and sugar together with electric beaters until the mixture is pale, has doubled in volume and leaves a trail when you pull the whisk out.
• Fold the chocolate mixture into the egg mixture then sift on the flour, baking powder and cocoa. Fold this in then stir in the chopped bourbon biscuit pieces. Spoon into the tin and smooth down.
• Scatter over the reserved bourbon biscuit bits. Bake for 25 minutes or until the top is shiny and the middle just set. Cool completely, then lift out of the tin and cut into squares.

BOURBON BISCUITS

Steps:

• Beat the butter and sugar together until creamy, then mix in the rest of the ingredients. Add a splash of milk if the mixture looks a bit dry - it should come together as a dough.
• Line three baking sheets, dust lightly with flour, then roll and pat one-third of the dough out to the thickness of a £1 coin on each. Cover and freeze for 15 mins.
• Heat oven to 180C/160C fan/gas 4. Slide the dough off the trays and put a new piece of parchment on each. Trim the edges of the dough to straighten, then cut into rectangles, roughly 6 x 3cm. Lift each one carefully onto the tray, leaving some space between them as they'll expand. Bourbons usually have a pricked pattern, so use a cocktail stick to do this if you want (not too many or they'll break up). Put the dough back in the freezer if it gets too soft.
• Bake for 8-10 mins, then leave to cool on the sheet as the biscuits will be soft when they're hot. Sprinkle over some sugar. Will keep for a week in an airtight container.
• Meanwhile, make the filling. Beat the butter and icing sugar together, then divide the mixture into three. Add the cocoa to one lot, a dot of pink colour to another, and leave the last one plain (add a little more icing sugar if you need to). Spoon each into a piping bag or a sandwich bag with the corner snipped off.
• When the biscuits have cooled completely, pipe the icings onto half of them, then sandwich together with the other halves. Leave to set.

BOURBON BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch baking pan.
• Stir sugar, melted butter, cocoa powder, oil, and vanilla extract together until smooth. Mix in eggs, then add bourbon.
• Combine flour, baking powder, and salt in a separate bowl. Add to the cocoa mixture. Smooth batter into the prepared pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool completely before slicing.

BEST-EVER BOURBON BROWNIES

Steps:

• Grease an 8x8x2-inch baking pan;set aside;Heat oven to 350 degrees.
• In a medium saucepan, combine the 1/3 cup butter, sugar and water; cook and stir over medium heat just until boiling, remove from heat, add the 1 cup of chocolate pieces; stir until chocolate is melted.
• Stir in eggs and vanilla, beating lightly with a spoon until combined; stir in flour, baking soda and salt; stir in pecans.
• Spread batter into prepared pan;Bake at 350 degrees about 20 minutes or until edges are set and begin to pull away from the sides of pan.
• Using a fork, prick the warm brownies several times, Drizzle BOURBON evenly over brownies; cool in pan on wire rack.
• For frosting; In a small mixing bowl beat the 3 tablespoons butter with an electric mixer on medium to high speed for about 30 seconds; gradually add powdered sugar, beating well, slowly beat in 2 teaspoons of the milk and the vanilla; if necessary, beat in remaining milk to reach spreading consistency, spread over brownies;Melt chocolate; drizzle melted chocolate over frosting.

BOURBON BROWNIES RECIPE

Steps:

• Preheat oven to 170°C, gas mark 3. Grease a 20cm square tin.
• Place the Bourbon biscuits into a plastic sandwich bag and crush with a rolling pin. Set to one side.
• Break the chocolate and place it in a bowl with the butter. Place the bowl over a saucepan of simmering water, ensuring the button of the bowl doesn't touch the water. Allow the chocolate and butter to melt, stirring continuously.
• Remove from the heat and stir in the sugar, then sift the flour and stir through the mix. Add the eggs and mix through.
• Gently stir through the crushed biscuits and pour the mix into the tin.
• Bake for 20 to 30 minutes or until the top is flaky and crunchy, but is still soft when pressed gently. Remove from the oven and allow to cool before removing from the tin

KENTUCKY BOURBON BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and let cool completely, 10 to 15 minutes.
• While chocolate cools, sift flour, baking powder, and salt together in a bowl.
• Beat eggs in a bowl using an electric stand mixer or hand mixer until almost light in color. Mix in bourbon and vanilla extract. Gradually mix in sugar until well blended. Stir in chocolate-butter mixture. Stir in flour mixture until combined, scraping down sides of the bowl as needed. Fold in pecans. Spread brownie mixture into the prepared pan.
• Bake in the preheated oven until edges pull away from the sides of the pan, 30 to 35 minutes. Remove from the oven and let cool completely on a wire rack.