Like a good bourbon, these brownies actually get better with age.
Not that they’ll last that long, but still, just know that if you find yourself with a few left in 4 or 5 days, they will be nothing short of awesome.
Baking with bourbon is a lot like baking with an extra-potent vanilla; in fact, I’d argue that any recipe that uses vanilla could benefit from a glug or two of bourbon. It’s that underlying sweetness, that vanilla-like richness, that makes bourbon extra suitable for baking where other liquors fall short (you don’t see me, or anyone else for that matter, baking with vodka or gin for a reason). Typically 1 teaspoon of vanilla can be replaced with 1 tablespoon of bourbon in most recipes. You can use more if you want the bourbon flavor to be more pronounced, so long as you don’t add so much bourbon that it adversely affects the texture of the final product.
These brownies are delightfully boozy… just the right amount of tipsy without crossing the line to sloppy. I’m not sure if the bourbon that makes these brownies extra rich and fudgy, though it sure seems that way; all I know is I will be making another batch in the very near future.
Normally I am vehemently opposed to nuts in my brownies, although I may need to loosen my anti-nut stance just a bit, especially seeing as I’ve made (and thoroughly enjoyed) both pistachio brownies and almond brownies… I’m starting to realize that I might just be anti-walnut, and not entirely anti-nut.
After these brownies, we can definitely add pecans to the list of Lindsay-approved nuts that are allowed in my baked goods. Of course, the addition of the chocolate chips here doesn’t hurt, either.
I topped these brownies with more chopped pecans and chocolate chips (because I like my food to give a visual hint about what’s inside inside) as well as a generous sprinkle of flake sea salt: my secret weapon, if you will, to making truly killer brownies. It’s that little hint of salt right on the edge of your palate that takes these brownies over the top.
© Love & Olive Oil