Mint Bourbon Brownies

The Rose Table is getting you ready for the Kentucky Derby with a dessert inspired by the fastest 2 minutes in sports. 

Mint Bourbon Brownies the Rose Table

2/3 cup dark cocoa powder

1 1/2 cups granulated sugar
1/2 cup powdered sugar

3/4 teaspoon salt

1 cup all-purpose flour 

1 cup semisweet chocolate chip
1/2 cup vegetable oil
1 1/2 Tbsp bourbon
1/16 tsp peppermint oil 
3 large farm fresh eggs

Bourbon whipped cream, recipe follows

Dark chocolate mint fudge sauce, recipe follows
Mint sprigs, for garnish

Preheat the oven to 350°F. Lightly grease a 9″ x 9″ square metal pan. 
In a food processor, combine granulated sugar and mint leaves until sugar turns green and mint is fully incorporated. 
In a large mixing bowl, whisk together the dark cocoa powder, sugars, salt, flour, and chocolate chips.
Add the vegetable oil, bourbon, eggs, and peppermint extract, mixing just until combined.
Spoon the batter into prepared pan.
Bake the brownies and beginning checking for doneness at 20 to 25 minutes for the 9″ pan and 25 to 30 minutes for the 8″ pan. You want these really fudge-y so don’t over bake them! Pull out when a toothpick comes out clean.
Remove the brownies from the oven and let cool completely before cutting into rounds with a biscuit cutter. Pipe on bourbon whipped cream (recipe follows) and drizzle with dark chocolate mint fudge sauce (recipe follows).


Bourbon Whipped Cream
1 cup heavy whipping cream

1/4 cup powdered sugar
1 Tbsp Bourbon
1 tsp vanilla
Beat heavy cream with a metal whisk in a metal bowl until it starts to thicken. Add remaining ingredients and continue to beat until soft peaks form. Do not over mix. 

Dark Chocolate Mint Hot Fudge Sauce

2/3 cup heavy cream

1/2 cup light corn syrup

1/3 cup packed dark brown sugar

1/4 cup unsweetened dark cocoa powder

5 oz semi-sweet Ghirardelli chocolate, finely chopped, divided

2 Tbsp unsalted butter

1/2 tsp mint extract
•    Combine the cream, corn syrup, sugar, cocoa, and 3 oz chocolate in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted.
•    Remove from heat and stir in butter, mint extract, and remaining chopped chocolate, stirring until smooth.
•    Cool for about fifteen minutes before ladling over ice cream to give the sauce a chance not thicken. You can keep the leftovers in a jar in the fridge for several months.