Chocolate Chip Bourbon Brownies

1-1/4 c. unsalted butter

1-1/4 c. sugar

3/4 c. plus 2 Tbs unsweetened cocoa powder

1/2 tsp salt

2 Tbs bourbon

2 cold large eggs

1/2 c. APF

2/3 c. chocolate chips (I prefer Ghirardelli 60% cacao chocolate chips.) 

Melt butter and mix with sugar, cocoa, salt, and bourbon.  Cool mixture slightly and mix in eggs one at a time.  Mix in chocolate chips.  Fold in flour until mixed.  Pour into 8 x 8 baking pan and bake for 35-40 minutes at 325 degrees.  Toothpick should come out mostly clean when inserted.  Remove and cool slightly before serving.  Enjoy!

Bourbon Dark Chocolate Fudge

This is my grandmother's recipe for fudge tweaked by my bourbon-loving self, and it's spoiled me for any other kind.  Fudge-connoisseurs, before you start squawking, I know it's not true fudge (different cooking method), but I defy anyone out there to produce a candy as smooth and dark and delicious as this is.  It's a great example of great ingredients making even simple recipes decadently delicious.

18 oz. good quality dark chocolate (I prefer the Ghirardelli 60% cacao chips)
1 can condensed milk
1 Tbs salt
1 shot bourbon

Melt the chips with the condensed milk and salt in a double boiler over low heat.  Remove the chocolate from the heat.  Stir in the bourbon.  

Press evenly into wax- or parchment-paper-lined 8 inch square pan.  Press a square of parchment paper over the surface of the fudge to keep refrigerator odors out of fudge.  (Chocolate is a scent-sponge.  Trout-scented fudge = not fabulous.)

Turn fudge out onto cutting board and peel off paper. Cut into squares and store loosely covered at
room temperature. 

Makes about 2 pounds.