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Buttermilk Brownies with Bourbon Caramel Frosting

April 17, 2016 by The Runaway Spoon 1 Comment

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
2016-04-13 10:43:22
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
By The Runaway Spoon
The Runaway Spoon https://therunawayspoon.com/

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Filed Under: Snacks And Starters, Southern Specialties, Sweets Tagged With: bourbon, brownies, buttermilk, caramel, chocolate, frosting, Southern specialites

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Comments

  1. Judy P says

    April 18, 2016 at 11:00 am

    I wish there was tasto-vision. They look delicious. I’m going to go get some buttermilk today.

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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