July 13, 2010

Black Magic Bourbon Brrrownies

I'm not sure if it was the beignets, the Mighty Mississippi, or a little voodoo magic but New Orleans definitely has me in it's spell.   Days after returning home I'm continue to be enchanted by that amazing place- a feeling that followed me into the kitchen for this week's TWD, Brrrr-ownies.
I was all set to make these peppermint patty filled brownies but the siren call for a Mint Julep inspired version could not be ignored.
Using the original recipe as the base, I used 1/4 tsp of vanilla and 1/4 of peppermint extract (very strong, I think 1/8 teaspoon would suffice) then added 1 tablespoon of Michter's Single Barrel Bourbon.  I topped them with Bourbon Creme Anglaise and candied pecans.

Now that's Southern charm.

Bourbon Creme Anglaise
adapted from NOLA.com

1 cup 2% milk
1 cup half & half
5 egg yolks
½ cup granulated sugar
1 tablespoon bourbon

Scald the milk and cream in a saucepan.
 Meanwhile, combine the egg yolks and the sugar in a mixing bowl and beat until pale and slightly thickened. Gradually pour the milk and cream into the egg mixture, whisking constantly.
Transfer back to the saucepan and stir over very low heat with a wooden spoon. Cook, stirring, without boiling until the sauce coats the back of the spoon.  Stir in the bourbon.
Serve warm or chilled.


Anonymous said...

Wow great homage to the mighty Mississippi! They look seriously yummy.

Tia said...

wow... wonderful presentation and great job this week! :)

Karen said...

What a fun way to improvise on these! :) Thanks for baking with me this week!

Pamela said...

Wow! Now those are some stunning brownies!

Liz said...

Yum! I can imagine these would be amazing with an anglaise sauce, I wish I'd thought of the same thing.