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Boozy Basil Brownie Cake

Prep Time:  25 minutes

     Cook Time:  25 minutes

     Serves:  8

Basil and chocolate? Why not?

Ingredients

  • 3 cups packed fresh basil leaves
  • 1 cup sugar
  • 5 Tbsp. butter, melted and cooled
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs
  • 1/2 tsp. baking soda
  • 2 tsp. vanilla
  • 1/4 tsp. salt
  • 3/4 cup flour (white or whole wheat)
  • 1/2 cup hot water
  • 1/2 cup bourbon or whiskey (Farmer Kriss recommends Templeton Rye)
  • 1/4 cup bittersweet or dark chocolate pieces
  • 1 tsp. half and half
  • 1 Tbsp. bourbon or whiskey, plus a bit more, for brushing and frosting

Directions

  1. Preheat oven to 350. Grease a 9 x 13 pan with coconut oil and dust with flour. (Note: This recipe will turn out brownie-thickness in a 9 x 13 pan. If you want thicker slices, use a smaller pan.)
  2. Wash basil. Put basil and sugar into food processor and blitz to a wet paste.
  3. In large mixing bowl, whisk or use a whisk attachment on a mixer to combine melted butter, sugar/basil paste and cocoa powder until well blended.
  4. Add eggs one at a time until blended and smooth.
  5. Stir in baking soda, vanilla and salt. Gradually add flour to the mix, stirring just until blended. Add hot water and bourbon or whiskey all at once and stir just until combined.
  6. Pour into prepared pan and bake 15 minutes or so, removing while still quite soft.
  7. Cool slightly on rack and brush with about a tablespoon of your booze.
  8. Melt chocolate and half and half in a double boiler*, stirring constantly. Remove from heat when melted and add booze to your preferred taste and texture. (This icing is meant to be thin and drizzly. If you want a thicker, richer icing, use a typical dark chocolate icing recipe and substitute some bourbon for some of the liquid.)
  9. Spread thinly or just drizzle over cake and allow to cool before serving, if you can wait that long!

Notes

Suggestions * If you don’t have a double boiler, you can melt the chocolate in a pan on *very* low heat, stirring constantly. Remove as soon as all chocolate is melted – do not overcook. Read more about the author of this recipe, farmer Kriss Marion of Circle M Market Farm.