Whiskey Brownies
adapted from Patrick Barons‘s Bourbon Brownies

For Whiskey Brownies
1/2 cup flour
1/2 cup (113 g) unsalted butter
5 oz (141 g) bittersweet chocolate, chopped
1/2 cup white sugar (reduced)
 1/4 cup brown sugar
1/4 cup bourbon (replaced with whiskey)
1/4 cup cocoa powder Hershey’s
2 eggs*
1/2 tsp sea salt
1/4 tsp baking powder
1 tsp espresso powder
1/4 tsp Cinnamon
Extra chocolate chips or chunks (to fold into brownie mix)
Additional Toppings/ Additives: Pecan, flakey salt, Choco Chips, espresso powder (to dry ingredients)
Gold luster dust powder

*Potentially cut by 1 egg white to make it more fudgey

To make Whiskey Brownies

Preheat oven to 350 deg F (175 deg C). Line and prepare a 8×8 inch baking dish.

Sift and whisk together flour, cocoa powder, baking powder and salt into a bowl and set aside
Over a double boiler, melt butter and bittersweet chocolate until melted. Remove from heat. Add sugars and continue whisking. Adding bourbon and eggs one at a time.

Combine with dry ingredients until just combined and add in any other brownie fillings you want (I used chocolate chips! Regular would work great, as my mini chocolate chips were too small) Pour into the brownie pan and level off. Bake for 25 to 30 minutes, toothpick should emerge mostly clean but some brownie debris is good. For my oven 30 minutes was a little too long. Cool until warm to touch.

To decorate

Mix gold luster dust powder with some whiskey or vodka, and brush on top of the cake for the glamorous touch!