I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Buttermilk Brownies with Bourbon Caramel Frosting

Buttermilk Brownies with Bourbon Caramel FrostingNothing is quite so simply satisfying as a good brownie. Even the plainest, unadorned chocolate bite can fulfill the needs of any sweet tooth craving. But the simple brownie can also be a brilliant canvas for creativity, taking on stir-in surprises, creamy frostings or decadent drizzles. Serving a plate of brownies at a party or to family and friends always gets a lively response. So I like to mix it up sometimes – take the simple brownie concept to a new and indulgent level.My penchant for baking with buttermilk comes into play here, making these rich chocolate treats tangy and ultra-moist. I add some Southern flair with a rich frosting of caramel set off with a good kick of bourbon.  

These brownies are easy to make – they only use one pan and the 13 by 9 inch size makes sure there are plenty to go around (even a few to squirrel away for yourself). You can use the same pan for the caramel, but I have found that transferring it to a mixer makes for a smoother, fluffier icing over beating it in by hand. The rich, buttery notes of the caramel, enhanced by a generous tot of earthy bourbon, is a revelation. I’m sure I’ll find many uses for it.

Buttermilk Brownies with Bourbon Caramel Frosting
Yields 20
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For the Brownies
  1. 1 cup (2 sticks) butter
  2. 1 cup water
  3. 1/3 cup cocoa powder
  4. 2 Tablespoons bourbon
  5. 2 cups granulated sugar
  6. 1 cup all purpose flour
  7. 1 teaspoon baking soda
  8. ½ cup buttermilk
  9. 2 eggs
For the Frosting
  1. ½ cup (1 stick) butter
  2. ½ cup heavy cream
  3. 4 Tablespoons bourbon, divided
  4. 1 cup light brown sugar, firmly packed
  5. ½ teaspoon kosher salt
  6. 3 cups confectioners’ sugar, sifted
For the brownies
  1. Preheat the oven to 350°. Line a 9 by 13-inch brownie pan with parchment paper or non-stick foil.
  2. Place the butter, water, cocoa powder and bourbon in a large saucepan and cook over medium heat until the butter is melted and the mixture is smooth. Remove from the heat and let cool for a few minutes. Stir in the sugar until combined, then add the flour and baking soda and stir until thoroughly combined. Measure the buttermilk in a 2-cup jug, then beat in the eggs. Add this to the batter and stir until combined. The batter will be thin. Pour into the prepared pan and bake for 30 – 35 minutes until a tester inserted in the center comes out clean. Leave to cool in the pan.
For the Frosting
  1. Place the butter, cream, 2 Tablespoons of the bourbon and the brown sugar in a large saucepan and heat over medium heat until the butter is melted and the sugar is dissolved. Bring to a slow boil and cook for 3 minutes, then remove from the heat and leave to cool slightly.
  2. Pour the cooked caramel into the bowl of a stand mixer fitted with the paddle attachment and add 1 cup of the confectioners’ sugar. Beat until smooth, then add the remaining 2 Tablespoons of bourbon, the remaining 2 cups of confectioners’ sugar and the salt and beat until smooth. Spread the batter over the cooled brownies and leave to set for at a few hours.
  3. Cut the brownies into generous squares
The Runaway Spoon http://therunawayspoon.com/blog/

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