Can you say, ultimate festive treat? Because that’s what these brownies are. Bourbon & Clementine Chocolate BROWNIES.
Chocolate and alcohol are always a good mix. Now I’m not the biggest drinker, in fact I rarely drink, but I do love a good bourbon. Especially when in baked good form. Chocolate and alcohol are also two staples of Christmas, at least in my house hold! So I wanted to combine the two to make a delicious treat you can share with your loved ones at this time of the year, too.
But, what is MORE festive than clementine’s??? I vote probably nothing. The smell of clementine’s is literally the smell of Christmas to me and I love using them in my baking and cooking at this time of year and they’re so easy to get your hands on in pretty much any supermarket. Plus, orange and chocolate are also best friends (Terry’s chocolate orange I’m looking to you), so it’s always going to work.
So, now you can guarantee that the flavours are going to be good for these brownies. But really the other winning factor of a brownie is the texture. Slightly firm around the outside so it holds it’s shape and has a nice bit to it, but perfectly gewy in the middle. These brownies will give you just that.
The key to getting the texture right to these brownies is whisking the eggs until they’re fluffy and bubbly on top before adding to the mix – this will ensure you a crunchy crinkle top but keep the mixture light and fluffy so the middle can go gooey.
They are really simple to make, and will fill your kitchen with all the festive smells! They can be ready in an hour and will keep for about 5 days (but trust me, they won’t hang around for that long!). I hope you love them
Ingredients:
3 eggs
250g butter, softened
375 caster sugar
50g dark chocolate, melted
100g self raising flour
75g coco powder
Zest of 2 clementine’s and juice of 1
3tbsp bourbon
Method
– Preheat your oven to 160 fan and line a baking tray with baking paper or grease it well.
– Start by whisking the eggs together until they are fluffy and bubbly on top and they will go slightly paler on top. This will take about 1 minute with an electric whisk, and 2-3 with a hand whisk.
– Cream together the butter and sugar until fluffy and paler in colour, then mix in the whisked eggs and melted dark chocolate (make sure the chocolate isn’t too hot as it will start to cook the eggs!). Fold through the flour and coco powder until it’s fully combined, then stir in the clementine zest, juice & bourbon.
– Bake for about 40 minutes until it’s firm around the edges but then still a little soft in the middle. If in doubt, take it out sooner rather than later, the brownies will continue to cook and firm up while cooling down. Check them after about 25 minutes and if they’re browning too much on the top then just cover with some foil for the remainder of baking.
– Allow to cool before slicing and enjoying! Perfect with a bourbon cocktail in front of the fire.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
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