bourbon brownies + mint julep buttercream


What's better than dessert? Dessert spiked with alcohol. 

Just in time for the Kentucky Derby, I whipped up some decadent and fudgy brown butter brownies full of chocolate chunks. Into the batter went a splash (or two) of Maker's Mark. To top it off, a mint julep buttercream to utilize the abundance of spearmint growing in my garden. 

So simple, so rich, so good

Bourbon Brown Butter Brownies

  • 10 tablespoons unsalted butter
  • 1¼ cups sugar
  • ¾ cup cocoa powder
  • ½ tsp salt
  • ¼ tsp baking powder
  • 1/2 tsp espresso powder 
  • 1½ tsp vanilla extract
  • 2 large eggs, cold
  • cup all-purpose flour 
  • 2 tablespoons bourbon
  • 2 ounces semi-sweet chocolate, chopped

Preheat oven to 325 F. Line an 8-inch square baking pan with parchment paper. Grease the paper. 

In a medium-sized saucepan, melt butter over medium heat. Cook the butter, whisking constantly, until  golden brown. 

In a mixing bowl, stir in the sugar, cocoa powder, salt, baking powder, espresso powder, bourbon, and vanilla extract. Add the browned butter. Set aside the mixture to cool for 5 minutes. Add the eggs one at a time.  Mix in the flour and stir until combined. Beat vigorously for 50 strokes. Fold in the chocolate chunks.

Spread the batter in the prepared pan. Bake for about 30 minutes in the lower third of the oven. Cool the brownies in the pan. 

Mint Julep Buttercream

  • 1/2 cup (2 sticks) unsalted butter, room temperature 
  • pinch of salt
  • 3 cups confectioners' sugar
  • 1/4 tsp peppermint extract
  • 1/2 tsp vanilla extract 
  • 1 tablespoon bourbon  

In the bowl of a stand mixer fitted with the paddle attachment, mix together butter and salt until creamed. Gradually add in confectioners' sugar. Add extracts and bourbon. (Note: If the mixture is too thin, add more sugar. If too thick, add a tablespoon of milk). 

Rosemary Lemon Bars


Today's recipe comes from my aforementioned baking marathon I had talked about in my most recent post. With my current schedule, I don't have much time to bake during the week; therefore, I usually destroy the kitchen on every Saturday morning and start stockpiling recipes for the week! 

I'm not sure if it was because I practically binged on chocolate every day over Christmas break, but my palette is yearning for light and fresh flavors. Case in point — Rosemary Lemon Bars. I'm pretty sure it's universally agreed upon that lemon bars are one of the greatest gifts to humanity. Though I usually bake these when the temperatures aren't dipping below freezing, my grandparents had a surplus of delicious, super-sweet meyer lemons. I just couldn't resist.


The result was absolutely delicious. These bars start out with a buttery crust, full of fresh rosemary. On top, the filling is crazy sweet, but with the perfect balance of tartness. A dusting of powdered sugar et voila! 


Rosemary Lemon Bars

  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tsp. minced fresh rosemary
  • 4 large eggs
  • 2 cups sugar
  • 1/2 cup lemon juice, freshly squeezed
  • 4 tablespoons all-purpose flour
  • 1/2 tsp baking powder


Preheat oven to 350. Grease and flour a 9x13 baking pan.

For the crust: In the bowl of a stand mixer, blend together the flour, powdered sugar, butter, and rosemary until a dough forms. Press into the prepared pan and bake for 25 minutes. Let fully cool. 

For the filling: In a medium bowl, beat eggs. Add the remaining ingredients and whisk until combined. Pour mixture over the cooled crust and bake for 25-30 minutes, until filling is set.

Cool bars and dust with powdered sugar. Cut and serve.