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1
Position the rack in the lower third of the oven; preheat oven to 350u00b0; butter and flour a 13x9 inch baking pan; set aside.
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2
In a bowl, whisk the flour, baking powder, and salt; set aside.
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3
Place the chocolate in the top of a double boiler set over simmering water; stir constantly until half of the chocolate is melted.
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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.
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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.
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6
Beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
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7
Beat for 1 minute, then add the bourbon and melted chocolate, beating until the batter is smooth and pale.
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8
With a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated; do not beat.
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9
Spoon the batter into the prepared pan, spreading it gently to the corners.
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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.
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11
Cut into 24 pieces while they are still in the pan.
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12
Carefully remove them with an offset spatula.
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13
Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
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14
**You may substitute any of the following liqueurs for the bourbon: Amaretto, brandy, cognac, Calvados, Frangelico, gold rum, Kahlua, or spiced rum.
