bourbon butterscotch brownies
Boozy, buttery, and bschocolatey. Oh, I guess that doesn't work. I tried.
Ingredients
- 10 tbsp butter
- 1 1/2 cups dark chocolate chips
- 1 cup sugar
- 1/4 cup dark brown sugar
- 1/4 cup bourbon
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 3/4 cup butterscotch chips
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch baking dish with parchment, leaving some to overhang the sides.
- In a microwave-safe bowl, melt the butter and 1 cup of the chocolate chips for 1 minute. Stir until the bowl is no longer warm, then heat 20-30 seconds longer if needed. Immediately whisk in the sugar, brown sugar, and bourbon.
- In a large bowl, beat the eggs until very frothy, about 2-3 minutes. With the mixer running on low speed, stream in the chocolate mixture and the vanilla until combined. Add the flour, cocoa powder, baking powder, and salt. Stir until incorporated. With a spatula, fold in the remaining 1/2 cup of chocolate chips and the butterscotch chips.
- Spread the batter into the prepared cake pan. Sprinkle with a few additional butterscotch chips. Bake 30-35 minutes until an inserted toothpick emerges with just a few moist crumbs. Let cool at least 20 minutes in the pan, then slice and serve! Or, cool completely, cover, and keep at room temperature for up to 5 days or transfer to the fridge for up to a week.
Notes
*The bourbon: If you don't want to use the bourbon, you can omit it from this recipe to make a simple batch of bangin' butterscotch brownies.