Oh, hi! It’s me. I made these brownies, but I made them for myself. Like, not for me to eat by myself, but for me because I wanted to make them. And then I wanted to take a picture. And then I wanted put them up here for friends and strangers to see— strangers who probably got lost in a brownie recipe internet rabbit hole (Like we all do)! And that hasn’t happened in a while…
Blog posts started to feel like a chore, which was the exact opposite of what they were supposed to be. I made the blog to be an outlet to share my love for food and baking. It was supposed to be fun and challenging — to improve my writing and photography and make better, more inventive recipes.
A couple months ago, I stumbled across and read this post from Hummingbird High circa 2015, and though the issue that sparked her reflection is not anything I have to worry about, I think her reflection made me pause and reflect too. I still liked baking, but I had a couple failed potential blog recipes and some significant writer’s block. After a few months away, essentially, I have concluded that this blog is for me. I bake for me and I write for me and if I’m not feeling it for a while I’m not going to sweat the passage of time. So this is me just picking up where I left off… WE WERE ON A BREAK!!!
So, here’s the story behind these brownies. I was at a restaurant, had this amazing, theatrical fried chicken dish. Then the server asks — what I would call — a rhetorical question: “would you like to see a dessert menu?” Yes. Yea. Mhm. Yup. Please. And there it was, Bourbon Brownie. Ordered it and ughhh. Oh man, it was such a disappointment. It was dry and cakey but dense at the same time. I actually left some of it on the plate. I cannot think of another time I have left dessert uneaten.
But what a great idea though! If only it were a good bourbon brownie. I set out to make a better bourbon brownie. These brownies start off with a rich and fudgy brownie recipes and then I threw in all the ingredients of an old fashioned cocktail: bourbon, orange, aromatic bitters, and cherries. There is no shortness of moisture or bourbon flavour. I am really happy with these guys. Yay! 🎉
- 130 g butter
- 150 g semi-sweet chocolate
- 16 fresh cherries, pitted, and quartered
- 225 g sugar
- zest of an orange
- 3 tablespoons bourbon
- a few dashes of aromatic bitters*
- 55 g cocoa powder
- 75 g all-purpose flour
- ¾ teaspoon baking powder
- 3 eggs
- Preheat the oven to 350ºF. Grease and line a 9"x9" baking tin with parchment paper.
- Melt the butter and chocolate in a large heat-proof bowl over a saucepan of simmering water. Meanwhile, whisk together the sugar, cocoa, and flour in a separate bowl.
- Once the butter and chocolate mixture is melted, remove from the heat and add in the cherries, orange zest, bourbon, and aromatic bitters. Stir the dry ingredients into the chocolate mixture. Beat the eggs in a separate bowl and mix in.
- Spread the batter evenly into the greased and lined tin. Bake for 25-28 minutes. There should be a slight wobble in the middle with the edges baked.
- Allow to cool before slicing into sixteen squares.
- * Such as angostura bitters.