Tuesday, July 26, 2011

Bourbon Brownies

Katelyn, budding superstar chef, here! Behold- another post worthy of every ounce of your attention.

Sometimes life gives you lemons. And you know, I like lemons. They are useful, they are pretty, they are delicious, and in some art classes they are the shape you learn to base your drawings of eyes after. I especially like the word "lemon." It sounds so good. Just say it! "Lemon." It just begs to be said over and over. I try to make the repetition of the word "lemon" a regular part of my life.

Other times, life gives you bourbon. This is is perhaps less enticing to say but nearly as good. It's got that invigorating within-the-word-alliteration effect to it. But anyhow, life gave me about a 1/4 cup of bourbon the other day, and I wondered what to do with it.

Just drink it? Boring. Then I couldn't write an obnoxious blog entry about it.

LUCKILY I have friends. A dear friend of mine, Andy, made a soul-shattering suggestion-- bourbon brownies. Really, I didn't even think about it. I was all "yes" from the get-go and I praise Jesus because these were DELICIOUS.

Andy and another inspiring friend, Caroline, helped me concoct these mamas!! Those are Andy's hands chopping the chocolate. My hands aren't quite so man-like.

Offering the beauty of bourbon brownies to the world.

They were so good, in fact, that we felt this sudden urge to adorn them with flowers picked from nearby trees.

Framed by some crepe myrtles.

Framed by Andy.


So here's where I stole the recipe from and where you can find real directions: http://www.redramekin.com/2008/07/celebrownie.html

1/2 c. butter
1 c. sugar
2 tsp. vanilla extract
1/4 c. bourbon
4 oz. unsweetened chocolate, chopped
2 eggs
2/3 c. flour
1/4 tsp. salt
1/2 tsp. cinnamon

I also made this fancy pecan topping just for kicks! Basically melt butter (1/2 stick?) in a pot with some sugar (1-2c?) and let it caramelize and then throw some vanilla, any leftover bourbon, and a bunch(1-2c?) of freshly-chopped pecans. I poured in on top of the brownies after they had been in the oven for 10 minutes or so.

:) Thanks to Lara for inspiring me to jump on this again. You are waaaay too modest. Dry ice for frozen yogurt?? I didn't even know that was edible! Way to be awesome AND make a recipe that calls for solid CO2. Next up-- liquid nitrogen??


  1. You are the bourbon brownie master, Katelyn. I am grateful to have witnessed this epic event and not only seen, BUT TASTED of this reality. Ladies and gentleMAN (Andy) who ready this blog, THROW CAUTION (TAPE) to the wind and make & partake of these chunks of heaven. Resisting temptation is fine, but GIVING IN is oh-so-much better.

    One question in closing: What happens when life gives you lemon but it doesn't give you sugar and water? Then what?

  2. Oh my stars, that sounds SO good!! :) I love your garnishing choices, they are way prettier than some dumb old sprig of mint!