Alcohol as a flavor enhancer
I have been thinking about adding some bourbon to brownies to see how the taste compares to bourbon balls. It is a common practice to replace a like amount of a liquid in a recipe when adding a liquid. Alcohol evaporates faster than water. Does anyone here have experience doing something like this? Will it just dry out the brownies? Should I try something other than a one to one ratio? Any help is appreciated. I hate wasting food.