Like a good bourbon, these brownies actually get better with age. Not that they'll last that long, but still, just know that if you find yourself with a few left in 4 or 5 days, they will be nothing short of awesome. Baking with bourbon is a lot like baking with an extra-potent vanilla; in fact, I'd argue that any recipe that uses vanilla could benefit from a glug or two of bourbon. It's that underlying sweetness, that vanilla-like richness, that makes bourbon extra suitable for baking where other liquors fall short (you don't see me, or anyone else for that matter, baking with vodka or gin for a reason). Typically 1 teaspoon of vanilla can be replaced with 1 tablespoon of bourbon in most recipes. You can use more if you want the bourbon flavor to be more pronounced, so long as you don't add so much bourbon that it adversely affects the texture of the final product. These brownies are delightfully boozy... just the right amount of tipsy without crossing the line to sloppy. I'm not sure

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