16 March 2010

Gorgeous Whiskey Chocolate Brownies

Whiskey Chocolate Brownies Photo by FotoosVanRobin @ flickr

From Denny:
While preparing a post for my photography blog I stumbled across this awesome chocolate photo. Well, guess what, a double bonus: it had a recipe! How great is that! :) If you require a measurements exchange link, there is one at the top of this blog. I went ahead and recorded the conversions for your convenience. But if you ever need the links, remember they are here on this blog.

Since Saint Patrick's Day is tomorrow, how about using some of that whiskey in the house for some delightful brownies? Enjoy!

Whiskey Chocolate Brownies


For the cake:

250 g/9 oz butter, chopped
200 g/ chopped dark chocolate
375 g/13 oz caster (superfine) sugar
125 ml/1/2 cup whiskey
1 tablespoon instant coffee granules
185 g/6.5 oz plain flour
60 g/2.1 self-raising flour
40 g/1.4 oz unsweetened cocoa powder
2 eggs, lightly beaten
3 tablespoons whiskey, extra

For the chocolate glaze:

80 ml/1/3 cup cream
90 g/3.3 oz dark chocolate


Preheat the oven to 160ºC./320 degree F. Grease a 20 cm/8-inch square tin and line the base and sides with baking paper.

Dissolve the instant coffee powder in 125 ml/1/2 cup hot water and put with the butter, chocolate, sugar and whiskey in a saucepan that you can hang in another pan with boiling water to heat au bain marie. Just be patient for everything to melt. It will melt by itself and it will become a beautifully consistent, thick sauce.

Sieve the plain flour, self-raising flour and cocoa into a large bowl. Pour the butter mixture onto the flour mixture and whisk until just combined. Whisk in the eggs. Pour into the prepared tin.

Bake for about 1 hour 15 minutes, or until a skewer comes out clean when inserted in the center of the cake. Pour the extra whiskey over the hot cooked cake. Leave in the tin for 20 minutes, then turn out onto a wire rack placed over a baking tray to cool completely.

For the chocolate glaze, put the cream and the chocolate in the small saucepan and heat over another pan with boiling water au-bain-marie. Again, just be patient it will melt by itself. Stir until a nice, consistent chocolate sauce. Then set aside to cool and thicken a little. Spread the glaze over the cake, allowing it to drizzle over the sides. Leave to set.

Or do what I did, I sliced the cake it cubes and dipped those into the glaze.

From: "Tempted" by Murdoch books / "Zalig Zoet" by Terra Lannoo.

Photographer's notes: it really was a lot, half the recipe would have been enough. I added a little bit of lavender to the glazing which was almost undetectable but nice. Next time I'll sprinkle it with salted thyme or what is it that you sometimes find in pralines these days?

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