Disclaimer: I was gifted the Peace River Bourbon Honey featured in this recipe.
Why make Dark Chocolate Hot Honey Bourbon Brownies? Your tastes buds have matured so maybe its time your brownie recipe did too. 😉 These are decadent brownies made with dark chocolate and a spiced bourbon honey. This recipe yields a dense fudgy brownie. If you're looking for a classic brownie recipe instead try my Fudgy Brownies!
Ingredients
- 70% cocoa dark chocolate bar
- Cocoa Powder
- Peace River Bourbon Hot Honey
- Flour
- Eggs
- Butter
- Coffee or Espresso
- Vanilla Extract
- Salt
A note on measurements: This recipe has been adapted from the widely loved Ultimate Fudge Brownies. The difference is I use hot bourbon honey instead of white and brown sugar, less chocolate and coffee/espresso instead of espresso powder. In his recipe, Mike uses weights for most of the ingredients and has found that when people use dry and wet measuring cups in their place the results are not a fudgy brownie. So, if you convert these weighted measurements to cups or mls in the recipe card please note that the results may not be the same as what I and Mike have achieved.
The Gist of it:
- Weigh out Ingredients
- Melt Butter and Pour over chocolate, coffee and cocoa powder.
- Whip Eggs and Honey for 10 Minutes
- Add Melted Butter and Chocolate to Egg Mix
- Fold in the rest of the ingredients
- Bake
- Slam down on counter
- Bake More
- Cool completely in the pan
- Cut and Enjoy
FAQ
Use regular liquid honey, ¼ teaspoon of cayenne pepper (add when you add the flour) and 1 teaspoon of bourbon extract instead of the vanilla extract.
More Great Recipes:
Dark Chocolate Hot Honey Bourbon Brownies
Ingredients
- 230 grams Salted Butter
- 100 grams Dark Chocolate 70% cacao or higher
- 45 grams cocoa powder
- 2 tablespoons espresso or coffee
- 195 grams hot bourbon honey
- 2 teaspoons vanilla extract
- 1 teaspoon tablesalt
- 3 Large Eggs (150 grams)
- 60 grams All Purpose Flour
Instructions
Prepare
- Grease an 8x8" pan. If you're doubling this recipe you can use a 9x13" pan. To grease I spray with cooking spray (canola oil) and then do a dusting of flour. Shaking to evenly coat the pan and discard any excess by shaking the pan upside down.
Chocolate and Butter Mixture
- In a medium sauce pan, on medium heat: melt the butter. While the butter is melting, chop the chocolate and add it to a heat proof bowl along with the coffee/espresso and two tablespoons of the cocoa powder.Once the butter has melted, pour it over the chocolate and coffee in the bowl and let it sit for two minutes before stirring to combine completely.
Preheat oven to 350°F
Eggs and Sugar
- Using an electric hand mixer, or stand mixer, whisk the eggs, honey, vanilla, and salt on medium for 10 minutes - yes 10 minutes! The air whipped into these ingredients will work as the levener in the brownies so this step is important.
Combine
- With the mixer on low, pour a constant thin stream of the chocolate and butter mixture into the egg mixture.
- Using spoon or spatula fold in the sifted remaining cocoa powder and flour. You don't want to over mix this as it will deflate the eggs we worked so hard to whip so stir until its mixed but no more than that.
Bake
- Pour the batter into your prepared pan and bake for 20 minutes then take it out of the oven and slam the pan on the counter a couple of times (gives the brownies a fudgier texture) and place back in the oven for another 5-10 minutes. Use a toothpick to determine when the brownies are cooked completely. It is better to have undercooked than over cooked! The toothpick should have moist crumbs on it, not batter.
Cool and Cut
- Cool completely in the pan. To remove, flip the brownies out onto your hand or a plate and then onto your dish you wish to cut or serve them on.
- If you find it hard to get a clean cut on your brownies, you can use a hot hot knife that has been dipped in hot water. 🙂
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