Bake
Bourbon Biscoff Brownies From 'Zoë Bakes Cookies' by Zoë François
- Prep time 45 minutes
- Cook time 24 minutes
- makes 16
Author Notes
This recipe is excerpted from "Zoë Bakes Cookies," the December 2024 Book of the Month in the Food52 Baking Club.
This is a simple brownie doused in bourbon and dressed up in black tie. You can leave off the fancy toppings, and you’ll have a delicious bourbon- scented treat. Add the extra layers and it’s a real party. My friend Stephanie March, an authority on all things bourbon, described these brownies to me, and I set out to re-create her concept. The booze bakes out of the brownie, but then I brush the tops with more bourbon, per Stephanie’s description, as they come out of the oven, so it flavors, moistens, and gives them a hearty kick. But, that’s not all— the buttercream has a hit of bourbon, too, plus I’ve added Biscoff cookie butter to make them even more delicious and complex. The thin chocolate glaze is there for its elegant shine; no one has ever complained about more chocolate in a brownie! —Zoë François —Food52
Test Kitchen Notes
From Zoë Bakes Cookies by Zoë François. Text copyright © 2024 by Zoë François. Photographs copyright © 2024 by Zoë François. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. —The Editors
Ingredients
-
Batter
-
1 cup
(120 grams) all-purpose flour
-
1/4 cup
(25 grams) Dutch-processed cocoa powder
-
1/2 teaspoon
baking powder
-
1/4 teaspoon
kosher salt
-
6 tablespoons
(80 grams) unsalted butter
-
3/4 cup
(150 grams) granulated sugar
-
1 teaspoon
pure vanilla extract
-
1/2 cup
bourbon, divided
-
12 ounces
(340 grams) bittersweet chocolate, finely chopped, divided
-
2
large eggs, at room temperature
-
1 cup
(80 grams) chopped pecans (optional)
-
Bourbon Buttercream
-
1/2 cup
(110 grams) unsalted butter, at room temperature
-
1 cup
(120 grams) confectioners' sugar
-
1/4 cup
(65 grams) Biscoff cookie butter
-
1 tablespoon
bourbon
-
Chocolate Glaze
-
3 ounces
(85 grams) semisweet chocolate chips
-
3 tablespoons
unsalted butter
Directions
- Preheat the oven to 350°F / 175°C. Line a greased 8- inch / 20cm square cake pan with greased parchment paper that goes up the sides to create a sling.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a medium- size saucepan over low heat, bring the butter, sugar, vanilla, and 11⁄33 cup of the bourbon to a simmer. Remove from the heat, whisk until smooth, and add in 8 oz / 224g of the chopped chocolate. Swirl the pan to cover the chocolate and allow it to sit for 2 minutes.
- Whisk until there are no chunks of chocolate left. Whisk in the eggs, one at a time, mixing until incorporated.
- Fold in the flour mixture with a rubber spatula. Stir in the pecans (if using) and remaining chopped chocolate. Spread the batter evenly in the prepared pan.
- Bake in the middle of the oven for 20 to 24 minutes. The brownies should be puffed but still a bit wobbly in the center. Be careful not to overbake these, otherwise they won’t have the outrageous fudge quality. As soon as you take them from the oven, use a pastry brush to gently brush the remaining bourbon over the top.
- Cool completely in the pan before topping.
- Make the buttercream: In a medium bowl, beat the butter and confectioners’ sugar until smooth and fluffy with a stiff rubber spatula. Add the Biscoff cookie butter and bourbon. Use a small offset spatula to smooth the buttercream over the cooled brownies. The smoother the surface, the more elegant the finished brownies will be. Refrigerate for about 30 minutes or until the buttercream is firm.
- Make the chocolate glaze: In a small microwave- safe bowl, microwave the chocolate and butter for about 30 seconds. Stir until smooth and let cool slightly. Spread evenly over the chilled buttercream. Return to the refrigerator and chill for at least 30 minutes to set.
- Run the tip of a knife dipped into hot water around the edge of the pan. Use the parchment-paper sling to carefully remove the bars from the pan. Use a very thin knife, dipped into hot water, to cut the bars into whatever size or shape you’d like. Serve at room temperature or chilled.
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