Bourbon Butterscotch Brownies
Looking for that cross between delicious and spooky Halloween dessert? You’ve found it in these Bourbon Butterscotch Brownies!
Ingredients
2 oz unsweetened chocolate, chopped
2 oz semi-sweet chocolate, chopped
9 oz. bittersweet chocolate, chopped
1 cup unsalted butter, cubed
5 extra-large eggs
1½ cup packed brown sugar
1 tsp vanilla extract
¼ tsp sea salt
½ cup bourbon
1 cup all-purpose flour
1 cup butterscotch chips
Instructions
Set the Big Green Egg for indirect cooking with the convEGGtor at 325°F.
Whisk together the bourbon glaze ingredients until smooth – refrigerate until needed.
In a saucepan, melt the chopped unsweetened chocolate, the chopped semi-sweet chocolate, half of the chopped bittersweet chocolate, and butter until smooth. Remove from the heat and set aside.
Whisk the eggs, sugar, vanilla, and salt and bourbon until blended. Slowly stream in the melted chocolate while whisking. Whisk until combined.
Gradually whisk in the flour. Before all of the flour has been absorbed, put in the remaining half of bittersweet chocolate. Finish stirring with a spatula until the flour disappears.
Put a few butterscotch chips in the bottom of your baking pan (we used skull pans). Pour brownie batter on top, filling to about ¼ of an inch below the edge. Add a few more butterscotch chips to the top.
Bake for 40 minutes until a toothpick comes out almost clean (we want a little bit of gooeyness!)
Let the brownies cool to room temperature. To serve, drizzle glaze over the top.
Bourbon Glaze Ingredients
2 tbsp bourbon
2 tbsp heavy whipping cream
2 cups confectioners’ sugar
Bourbon Glaze Instructions
Whisk together the bourbon glaze ingredients until smooth – refrigerate until needed.
Recipe and photo from Big Green Egg and courtesy of Elizabeth Burrell, Big Green Egg Culinary Center.
