Ingredients
BROWNIE
3/4 cup sugar
1/2 cup unsalted butter
1/2 cup jim beam kentucky straight bourbon, whiskey
1 package 6-oz. semisweet chocolate chips
2 large eggs
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 cup peanut brittle, chopped
PRALINE TOPPING
1 1/2 tbsp unsalted butter
1/3 cup brown sugar, firmly packed
3 tbsp heavy whipping cream
3 tbsp jim beam kentucky straight bourbon, whiskey
1/2 cup pecan halves
Directions
Brownies - combine sugar, butter, and Jim Beam in med. saucepan. Cook
over med. heat, stirring occasionally, until butter is melted and
mixture bubbles. Remove from heat; stir in chocolate chips until
melted. Let cool 5 mins. Beat in eggs. Add flour, baking soda, and
salt. With whisk, stir until blended. Stir in peanut brittle. Spread
batter in greased 9" square baking pan. Bake 25 mins. at 350~ or
until knife inserted in center comes out wiht only a few moist crumbs
attached. Remove pan to cooking rack 5 mins. Preheat broiler,
positioning rack about 2" from heat source.
While brownies are baking, prepare topping. Combine butter, brown
sugar, and cream in small saucepan over med. high heat. Stir until
smooth and slightly thickened. Add Jim Beam, stirring until slightly
thickened, about 5 mins. Place pecan halves decoratively on top of
brownies. Drizzle topping over pan. Place in broiler, watching
carefully, 1 to 2 mins., until top is bubbling but not burning. Cool
brownies completely before cutting.
Source: Jim Beam Family Recipes for Holiday Entertaining
Servings: 24 brownies
Chocolate Praline Bourbon Brownies Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Cookie; Dessert
The History of Recipes
We can read the history of `recipes` back into ancient history, in truth as far into history as early Egypt, and maybe further still. Interesting though that is, in the main part, these old cook books were just basic hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to food historians are a few tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a man called Apicius created some documents which described recipes cooked by wealthy Romans. In his works, he describes how the meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient chefs made use of many different herbs and spices, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. Later on, we have two interesting recipe books which appeared in the 14th Century - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian food that is served today, but instead descriptions of the types of food prepared by the cooks of the rich and wealthy people of the period. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from the holy land, including coriander, parsley, and basil. These new foods and tastes led to an explosion in recipe manuscripts, the majority of which are kept safe in private collections. By the advent of the twentieth century, cooking publications were starting to become popular mostly as a result of better eduction, people having more spare time and having more money to spend. The introduction of the TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Chocolate Praline Bourbon Brownies recipe.
