Bourbon Fudge Brownie Recipe

Brown the Butter

In a saucepan over medium heat, melt the unsalted butter until it turns golden brown and starts to smell nutty. Remove from heat and let it cool slightly.

Mix Ingredients

In a large bowl, combine the browned butter, granulated sugar, and brown sugar. Mix until well combined. Add the eggs one at a time, followed by the vanilla extract and bourbon.

Combine Dry Ingredients

In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips.

Bake Brownies

Preheat the oven to 350°F (175°C). Pour the brownie batter into a greased 9x13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool completely.

Brown the Butter

In a saucepan, melt the unsalted butter over medium heat until it turns golden brown. Remove from heat and let it cool.

Make the Custard Base

In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat until just steaming. In a bowl, whisk together the egg yolks. Slowly pour the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan.

Thicken the Custard

Cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon. Remove from heat, stir in the browned butter, vanilla extract, and crumbled bacon.

Chill and Churn

Let the mixture cool in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. Freeze until solid.