This dessert was inspired by a friend of mine, throwing a cocktail party. She was looking for a chocolate dessert that was grown up, a little mysterious, and off of the beaten path (I think South of the Border qualifies). After a couple of days in my kitchen/mad scientist lab; I hoped that the taste bud trifecta of chocolate, fresh ground chipotle, and bourbon caramel would do the trick.
That evening, I dropped the brownies off at the party and went back to work. My friend called me during her party to say that everyone loved the way the flavors mingled in their mouth and the light hint of chipotle came to their palate a minute or so after eating a piece (ie, mysterious). The brownies were a hit and everyone wanted the recipe. It appeared, I had achieved my culinary goals and now I would like to share the recipe with everyone who requested; and also with you. I hope you enjoy it and look forward to hearing from you about how you used and or changed the recipe for the better. ENJOY!
- 2 Sticks Butter (Diced)
- 1 Cup Granulated Sugar
- 1 Cup Light Brown Sugar
- 1 Cup Flour (All Purpose)
- 4 Eggs (Lightly Beaten)
- 1 Tsp Vanilla Extract
- 2 Tsp Jack Daniels™
- 6 Ounces Bittersweet Chocolate (Chopped)
- 4 Ounces Semisweet Chocolate (Chopped)
- 2 Tbsp Cocoa Powder (Dutch Process)
- 1 Tsp Cinnamon Powder
- 1/2 Tsp Salt
- 1 Tsp Chipotle Powder
- 6 Tbsp Granulated Sugar
- 2 Tbsp Water
- 2 Tbsp Jack Daniels™
- 4 Tbsp Butter (Diced)
- A Pinch of Salt
- 2 Tbsp Heavy Cream
- 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.
- Pour into a mixing bowl, add granulated and lite brown sugar and cream together.
- Lightly blend in eggs, just to combine (Don't over beat eggs into batter)
- Sift in, then stir lightly, the flour; just until blended in.
- 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.
- Pour batter into pan and bake at 325-350F for 25-35 minutes, remove, cool completely, top with caramel sauce, and enjoy!
- Make the caramel base for the sauce by cooking the granulated sugar until it takes on a deep caramel hue.
- Remove from heat and add the Jack Daniels™ and water; place back over heat and cook until everything is incorporated.
- Carefully add butter, mix into sauce, and finally add heavy cream.