monkeys and ponies

We were running low on cookies, which my spouse would live on if he could, and with the next store trip planned for Wednesday, I decided to make brownies. I wanted something different than a typical brownie recipe, though, so I pulled out a copy of a book I hadn't looked at in a while – the Rosie's Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book – and lo and behold, there were bourbon brownies. What could be better? But the spouse took one look at them and said, you know, if you made a mint frosting instead of the ganache the recipe calls for, we could have mint julep brownies. So I did. And they are gooooood. So I'm sharing. 


Experienced bakers will note there is no leavening called for in the recipe. This makes for a dense, rich brownie; cut them in smaller squares than you might normally. (I made 16; the recipe calls for 32, but honestly, I don't have the patience to cut things that small.)

BOURBON BROWNIE
(from Rosie's Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book)

• 5 oz. unsweetened chocolate


• 12 tbsp. (1.5 sticks) unsalted butter


• 2 cups sugar


• 1 tsp. vanilla extract


• 9 tbsp. bourbon


• 4 large eggs


• 1 cup all-purpose flour

MINT FROSTING
(from The King Arthur Flour Baker's Companion recipe for chocolate mint squares)

• 1 cup (4 oz.) confectioner's sugar


• 2 tbsp. (1 oz.) butter or margarine, melted


• 1/4 tsp. peppermint extract or oil (if using oil, taste as you go)


• 1 tbsp. milk (I needed a bit more, YMMV)

1. Preheat the oven to 325°F. Lightly grease a 9" square baking pan with butter or vegetable oil or line the bottom with parchment paper.


2. Melt the chocolate and butter together in the top of a double boiler placed over simmering water. Remove the mixture from the heat and let it cool for 5 minutes.


3. Place the sugar in a medium-size mixing bowl, and pour in the chocolate mixture. Using an electric mixer on medium speed (or if you're me, just whomp the crap out of it with a whisk) and mix until blended, about 15 seconds. Scrape the bowl with a rubber spatula.


4. Add the vanilla and 6 tablespoons of the bourbon. With the mixer on medium-low speed (or again, whisking hard by hand), add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Then scrape the bowl and blend until the mixture is velvety, about 15 seconds.


5. Add the flour on low speed, and mix for 20 seconds. Finish the mixing with a rubber spatula, being certain to incorporate any flour at the bottom of the bowl.


6. Spread the batter evenly in the prepared pan. Bake the brownies on the center rack of the oven until a thin crust forms on top and a tester inserted in the center comes out with moist crumbs, 45 to 50 minutes.


7. Transfer the pan to a wire rack, and using a small brush, glaze the surface of the brownies with the remaining 3 tablespoons of bourbon. Allow them to cool for at least one hour.


8. When the brownies are cool, prepare the frosting by mixing all ingredients together until smooth. Spread on top of cooled brownies. Slice into at least 16 squares; these suckers are very rich. Store in the fridge.