Bourbon Brownies

Another great one from the San Jose Mercury News. I made these for Bob's 50th birthday. It makes enough to feed 12 people, with some left over. Delicious. Don't overcook them! It's easy to think they need another five minutes, but then the edges are overcooked.

Heat the oven to 375.

Grease a 9x12 inch brownie pan.


A. butter, salted 1/2 cup  
semi-sweet chocolate 12 ounces Chop into pea size pieces.

In a saucepan with a heavy bottom, melt the butter over a low flame. 

Remove from the heat and add the chocolate. Stir until it melts. If you have to, put the pot back on the heat for a little warm up but be very careful, it's easy to burn the chocolate at this point. 

When the chocolate is melted, remove from the heat and let it cool.
B. eggs, large 4  
sugar 2 cups  
instant coffee 2 tablespoons Powdered espresso is best. If you use ordinary instant coffee, then use 3 tablespoons.
  Maker's Mark Bourbon 1/4 cup While some miscreants might recommend something like Knob Creek, I am a Maker's Mark Ambassador and highly recommend it for its smooth and delightful taste. ;-)
  salt 1/2 teaspoon  
  chocolate from above  

Mix the instant coffee with one tablespoon of water and mix it until it all dissolves.

Beat the eggs, then add sugar and beat until it is light yellow. 

Add the bourbon, coffee, and salt. Beat the batter until it is all one color. Mix it well.

Dump in the chocolate and mix well.
C. prunes 1 cup  pitted
flour 1 1/2 cups  

Chop the prunes coarsely and toss with1 tablespoon of flour so that the pieces remain separate. Set aside.

Add the flour to the batter and mix it in; don't beat it too much.
Stir in the prunes.

Spread it in the pan and bake for 25 minutes or until a toothpick inserted comes out mostly clean. Note that the prunes keep this moist, so if you decide to bake another 5 minutes, stop there. If you over cook these they come out crumbly and not as good.

Remove from oven and let completely cool - 2 to 3 hours before removing them from the pan.