Wednesday, March 13, 2013
Posts From the Road - Blazing Brownies
Jim: Well, it got so that every piss-ant prairie punk who thought he could shoot a gun would ride into town to try out the Waco Kid. I must have killed more men than Cecil B. DeMille. It got pretty gritty. I started to hear the word "draw" in my sleep. Then one day, I was just walking down the street when I heard a voice behind me say, "Reach for it, mister!" I spun around... and there I was, face-to-face with a six-year old kid. Well, I just threw my guns down and walked away. Little bastard shot me in the ass. So I limped to the nearest saloon, crawled inside a whiskey bottle, and I've been there ever since.
I watched Blazing Saddles the other night. Always a good time.
I'll be honest, I'm not much of a bourbon drinker. If I have it around it's going to be a decent quality, even if I use it for recipes only, preferring the Irish and Scotch single malts for "sipping'. Still it has it's uses.As in the form of brownies.
Bourbon has a complex and almost caramel-like sweetness, which heightens the flavors in desserts and makes plain vanilla and chocolate flavors just "pop". It adds a grown-up twist to a classic, the result of which is rich, moist and gooey.
Chocolate Bourbon Brownies
After cooking, the bourbon isn't an obvious taste, but it lends it a depth of finish, a smoky sweet hint to the bittersweet chocolate that's added into the cooking chocolate. The chilling/sitting time in the recipe is important. The texture changes as the brownies chill. This also gives the bourbon flavor some time to develop, though it is very subtle.