Receta Four Roses Bourbon Scented Brownies
Four Roses Bourbon Scented Brownies
May 4, 2016 By Anna 2 Comments
The Kentucky Derby takes place on May 6, and this year we’ll be celebrating with some Four Roses bourbon.
As a wine drinker who is learning more about spirits, I’ve really come to enjoy this brand. We buy the Four Roses Single Barrel, which I like for its smoothness and flavor. Tasting notes describe it as “moderately woody” with flavors of plum, cherries, spices, vanilla and cocoa, and while I can’t quite taste all of those things, it’s always fun trying.
There are two other Four Roses bourbons. A top shelf “Small Batch” Four Roses, which I’ve yet to sample, and Four Roses Yellow, which is perfect for cocktails, cooking and baking. In fact, Four Roses sent me a sample of “Yellow” to try in their Four Roses Bourbon Scented Brownies.
I served these to some friends at a coffee and everyone loved the flavor. The brownies are somewhere between fudge-y and cakey, have a lightness about them, but are still rich. Even with 3 oz of bourbon, the brownies aren’t overpoweringly bourbon flavored.
Here’s the recipe for the brownies. Let me know what you think!
Four Roses Bourbon Scented Brownies Four Roses Bourbon Scented Brownies The complex flavor of the bourbon enhances the rich, dense chocolate experience with every bite. Author: Cookie Madness Recipe type: Dessert Cuisine: American Serves: 16 Ingredients
1 stick (4 oz/) unsalted butter, cut into chunks 5 oz semisweet chocolate, chopped 2 tablespoons unsweetened cocoa powder 1 cup granulated sugar 1 tablespoon vanilla 3 large eggs, cold 3/4 cup cake flour (3 oz/84 grams) 1/4 teaspoon plus a pinch of salt (optional) 1/4 cup plus 2 tablespoons (3 oz) Four Roses Bourbon (Yellow Label or Small Batch) Chopped white and dark chocolate for topping (optional) Instructions
Preheat oven to 325 degrees F. Line an 8 inch square metal pan with nonstick foil. In a double boiler or in a bowl set over a pan of simmering water, melt chopped chocolate and butter. Remove from heat and whisk in cocoa powder and sugar. Let cool slightly, then whisk in vanilla. Add eggs one by one, whisking gently after each egg but being careful not to whisk too much air into the batter. Add the flour and stir until incorporated, then add the Four Roses and stir again. Pour into the prepared pan and bake at 325 for approximately 35 to 40 minutes. To test if the brownies are done, insert a toothpick - when you pull it out of the batter it should be wet with a little bit of the brownie mixture adhering to the toothpick. Let cool completely, chill so that you'll get a cleaner cut, then cut into squares. Notes For the marbled black and white top, sprinkle chunks of white and dark chocolate over hot brownies, let it melt from the heat of the brownies and swirl it around. 3.4.3176