Nothing 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

Save Recipe

Print

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/