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Flourless Bourbon Brownies
Yield: 1 dozen
Flourless baking is common on the Italian island of Capri, where the technique is done with delicious intent rather than for health considerations. Torta Caprese is a flat, dense variety of chocolate cake often dusted with powdered sugar, Grenache or berries. If you’re familiar with it, the rich, less-cakey texture of these flourless brownies might remind you of the Italian dessert. These brownies are made even better by a pleasing infusion of Maker’s Mark®.
1-1/4 sticks unsalted butter, plus more for the pan
1/4 cup Maker's Mark® Bourbon
1/4 cup unsweetened cocoa powder
2 cups semi-sweet chocolate chips
4 large eggs
1/2 cup confectioners' sugar
What to do
Preheat the oven to 325°F. Butter an 8-inch square baking pan, line with parchment paper or foil and butter the parchment.
In a large saucepan, heat the butter and bourbon over medium heat, stirring occasionally, until the butter melts. Stir in the cocoa powder until smooth. Remove from the heat and immediately add 1-1/2 cups chocolate chips. Stir until smooth. Let cool slightly.
Add the eggs, one at a time, beating well after each addition. Stir in the confectioners' sugar until well-combined. Transfer to the prepared pan and spread in an even layer. Sprinkle the remaining 1/2 cup chocolate chips on top.
Bake until the top is glossy and a toothpick inserted 1 inch from the edge comes out clean, about 20 minutes. Cool completely in the pan on a wire rack.
Lift out of the pan using the parchment paper. Cut into 12 bars.
Notes from Chef Newman
Fudgy vs. cakey
Opinions on what makes a perfect brownie are as plentiful as the different recipes for them. Flour plays a key role in brownie texture. The more there is, the fluffier and cakier the brownie. More egg and less flour make for a fudgier brownie.
It’s hard to resist warm brownies, but cutting them too soon can be a little messy. If presentation matters, let them come to room temperature first and then put them in the freezer for a few minutes. This and a sharp knife will give you precise cuts.
Begin checking for doneness well before the directed cook time. Keep in mind that brownies continue to cook after taking them out of the oven. If you’re looking for a moister texture, a few small speckles of crumbs on your toothpick may indicate doneness.
Maker's Mark® Blondies
It's hard to beat a warm, gooey blondie recently out of the oven. These blondies are made all the better with a splash from your favorite redhead – Maker's Mark® Bourbon, of course. The vanilla extract and brown sugar are a natural match for the caramel flavor found in Maker's®. Don't skip the extra step of preparing the blackberry topping, also made with Maker's®, to pour over your blondies.
Reminiscent of one of our favorite bourbon cocktails – the Old Fashioned – this spicy Bundt cake is drizzled with a sweet toffee sauce that captures the essence of the Maker’s Mark® flavor profile. A mix of orange zest, vanilla and spices give the cake the familiar citrus sweetness of the cocktail.