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“For a deep flavor, use premium bourbon such as Maker’s Mark or Jack Daniel’s Black Label.”

Ingredients Nutrition


  1. Position the rack in the lower third of the oven; preheat oven to 350°; butter and flour a 13x9 inch baking pan; set aside.
  2. In a bowl, whisk the flour, baking powder, and salt; set aside.
  3. Place the chocolate in the top of a double boiler set over simmering water; stir constantly until half of the chocolate is melted.
  4. Remove the top of the double boiler; then continue stirring, away from the heat, until the chocolate is completely melted; let cool for 5 minutes.
  5. In a big bowl, cream the butter and brown sugar with a wooden spoon or electric mixer on medium speed; beat until smooth and light, about 9 minutes by hand or 5 minutes with a mixer.
  6. Beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
  7. Beat for 1 minute, then add the bourbon and melted chocolate, beating until the batter is smooth and pale.
  8. With a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated; do not beat.
  9. Spoon the batter into the prepared pan, spreading it gently to the corners.
  10. Bake for 25 minutes, or until a pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
  11. Cut into 24 pieces while they are still in the pan.
  12. Carefully remove them with an offset spatula.
  13. Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
  14. **You may substitute any of the following liqueurs for the bourbon: Amaretto, brandy, cognac, Calvados, Frangelico, gold rum, Kahlua, or spiced rum.

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