(makes 16 brownies)
250g good quality bittersweet chocolate (if you want them to be less gooey/fudgy then only use 175g)
100g butter
120ml (about 1/2 cup) bourbon
2 eggs
3 tbsp dutch process cocoa powder, sifted
75g (about 1/2 cup) plain flour
190g (about 3/4 cup) sugar
Preheat oven to 160 degrees C. Grease very well and line the bottom and two long sides of a 20x30cm slice/brownie tin (can be substituted with a 20cm square cake tin but you may have to bake it slightly longer as it will be thicker). Let the baking paper hang over the long edges, it will make it easier to lift brownie out later. Prepare the brown butter; place butter in a small saucepan on low heat until it melts, continue to stir over low heat but keep a close eye on it, as it begins to bubble and the milk solids separate and settle at the bottom of the pan. Stir it frequently at this point, so that the milk solids do not settle at the bottom of the pan for too long and burn. Continue until the mixture turns brown and smells nutty but take care not to leave it for too long or it will taste burnt. Remove from the heat.
250g good quality bittersweet chocolate (if you want them to be less gooey/fudgy then only use 175g)
100g butter
120ml (about 1/2 cup) bourbon
2 eggs
3 tbsp dutch process cocoa powder, sifted
75g (about 1/2 cup) plain flour
190g (about 3/4 cup) sugar
Preheat oven to 160 degrees C. Grease very well and line the bottom and two long sides of a 20x30cm slice/brownie tin (can be substituted with a 20cm square cake tin but you may have to bake it slightly longer as it will be thicker). Let the baking paper hang over the long edges, it will make it easier to lift brownie out later. Prepare the brown butter; place butter in a small saucepan on low heat until it melts, continue to stir over low heat but keep a close eye on it, as it begins to bubble and the milk solids separate and settle at the bottom of the pan. Stir it frequently at this point, so that the milk solids do not settle at the bottom of the pan for too long and burn. Continue until the mixture turns brown and smells nutty but take care not to leave it for too long or it will taste burnt. Remove from the heat.
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