Hey booze hounds, I never knew just how into the sauce my friends and readers were until I posted this Gin and Tonic Cake and you all went nuts! Tons of you have got in touch showing your love for it and sharing how you’ve got your family eating bad ass boozy cakes. There’s been a couple of people making it for their mums’ birthdays and it’s even made an appearance at Ben from Celtic Sustainables‘ latest furniture painting class. I personally love that this has happened so thanks very very much!
Since the last boozey bake went down so well I’ve decided to create another, this time it’s bourbon. To reflect the rich sweet taste of bourbon I opted for super gooey decadent blondies with a pop of tart raspberry for contrast. I chose my bourbon (Buffalo Trace Distillery) as to me it reeks of toffee, vanilla and spice which works a treat with sickly sweet white chocolate in a dense toffee like blondie.
The method (see below) for making this is fairly easy and since you’ve got that bottle of bourbon just sitting there you should probably get better acquainted with it. Knowing your ingredient’s tasting notes, aroma and mouth-feel is an integral part of cooking with spirits, it’s also tasty as fuck and will help you get a buzz on. One thing though, I’d recommend doing the chopping before you start on the shots and get a person with a super steady hand to deal with the oven while you pour yourself another one.
If you’re wondering why I’ve made everyones life a little harder by suggesting you chop frozen berries when you could be developing your whiskey knowledge, don’t worry there is a point to it. I like to freeze so they stay chilled and can withstand the heat of the oven for a little longer than regular fruit. That way they don’t instantly turn into a tangy mush.
- 100g Dark brown sugar
- 125g Golden caster sugar
- 2 Eggs
- 75g Butter
- 1 tsp vanilla extract
- 160g Plain flour
- 150g raspberries, frozen and chopped
- 200g White chocolate, chopped
- 60ml Bourbon
- Pinch of salt
- Butter and line a 28 x 21cm brownie tin.
- Preheat the oven to 180°C.
- Place a medium heatproof bowl over a pan of gently simmering water and add the butter. Slowly melt the butter and stir in the sugar until dissolved. Once melted remove from the heat and allow the mixture to cool down for 10 mins.
- Stir in the eggs and vanilla.
- Sieve in the flour and mix to smooth. Throw in the salt.
- Add in the raspberries and chocolate then gradually mix in the bourbon.
- Pour the mixture into the prepared tin and give it a few bashes on the counter top to pop any bubbles in the mixture.
- Bake in the centre of the oven for 25-30 mins until baked through. To test this insert a pin, if the pin comes out clean it is cool. For extra gooey blondies slightly slightly undercook the mixture.
Buffalo Trace Distillery had no involvement or influence in this post. I created the recipe and rambled about it off my own bourbon relaxed back.