Prep Time:  10 mins
Cook Time:  35 mins
Total Time:  45 mins
Servings:  12

We hope you'll love the taste bud trifecta of chocolate, fresh ground chipotle, and bourbon caramel. The flavors mingle well together and light hint of chipotle comes to the palate a minute or so after eating a piece. These brownies have been a hit ever since Chef Tony developed the recipe. We'd like to share the recipe with everyone who requested, enjoy!

Ingredients

Ingredients for Brownies

  • 2 sticks butter, diced
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup all purpose flour
  • 4 eggs, lightly beaten
  • 2 tsp Jack Daniel's
  • 6 ounces bittersweet chocolate, chopped
  • 4 ounces semi sweet chocolate, chopped
  • 2 Tbsp cocoa powder, Dutch process
  • 1 tsp cinnamon powder
  • 1/2 tsp salt
  • 1 tsp chipotle powder

Ingredients for Caramel Jack Sauce

  • 6 Tbsp granulated sugar
  • 2 Tbsp water
  • 2 Tbsp Jack Daniel's
  • 4 Tbsp butter, diced
  • Pinch of salt
  • 2 Tbsp heavy cream

Items You'll Need

Instructions

Instructions for Caramel Jack Sauce

  1. Make the caramel base for the sauce by cooking the granulated sugar until it takes on a deep caramel hue.
  2. Remove from heat and add the Jack Daniel's and water; place back over heat and cook until everything is incorporated.
    3. Caramel sauce cooking on the stove after adding water and whiskey
  3. Carefully add butter, mix into sauce, and finally add heavy cream.

    Instructions for Brownies

  1. Melt butter until just melted, then begin melting the bittersweet and semi-sweet chocolate. Once both melted, whisk in cocoa powder, cinnamon, and ground chipotle.
  2. Pour into a mixing bowl, add granulated and light brown sugar and cream together.
    3. Brown sugar being whisked into the chocolate mixture
  3. Lightly blend in eggs, just to combine (Don't over beat eggs into batter)
  4. Sift in, then stir lightly, the flour; just until blended in.
  5. Butter/grease an 11-12 inch cast iron skillet or a 9 X 13" pan, then line with parchment or aluminum foil and repeat buttering or greasing.
  6. Pour batter into pan and bake at 325-350°F for 25-35 minutes, remove, cool completely, top with caramel sauce, and enjoy!
    7. Finished brownie platter being assembled by Chef Tony