- 1/4 cup [60 mL] Bourbon [American Whisky]
- 1/4 cup [60 mL] semi-sweet chocolate chips
- 1 1/2 cups [210 g] all-purpose flour
- 1/2 cup [125 mL] unsweetened cocoa powder
- 1 teaspoon [5 mL] baking powder
- 1/2 teaspoon [2.5 mL] salt
- 1 1/3 cups [300 g] sugar
- 6 tablespoons [90 g] butter, softened
- 1/2 teaspoon [2.5 mL] vanilla
- 2 large eggs
- Vegetable spray
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- Preheat oil to 350°F [180°C].
- Bring Bourbon to a boil into a small casserole; remove from heat.
- Mix in chocolate chips, until smooth.
- To measure flour, delicately spoon flour into dry ingredients measuring cups; level flour with the blade of a knife.
- Into a medium bowl, whip togehter flour, unsweetened cocoa powder, baking powder and salt until mixed.
- Into a large bowl, beat together sugar and softened butter at medium speed of an electric beater until well mixed.
- Add vanilla and eggs; beat well.
- Alternately mix flour and Bourbon mixtures into sugar mixture, mixing just enough to mix.
- Evenly spread dough into a square 9-inch [23-cm] cake pan already sprayed with vegetable spray.
- Bake into preheated oven for approximately 25 minutes, until a toothpick comes out clean from the center.
- Leave to cool in pan onto a wire rack until completely cooled, before cutting into 20 pieces.
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