Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Use hot milk in place of bourbon, if you prefer.
Ingredients[]
- 1/4 cup bourbon
- 1/4 cup semisweet chocolate chips
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups sugar
- 6 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 2 large eggs
- Cooking spray
Directions[]
- Preheat oven to 350°.
- Bring bourbon to a boil in a small saucepan; remove from heat.
- Add chocolate chips, stirring until smooth.
- Lightly spoon flour into dry measuring cups, and level with a knife.
- Combine flour, cocoa, baking powder, and salt, stirring with a whisk.
- Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined.
- Add vanilla and eggs; beat well.
- Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.
- Spread batter into a 9-inch square baking pan coated with cooking spray.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack.
Yield: 20 servings