Chocolate Whisky Brownies With Whisky Butterscotch Sauce
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 60 minutes
- 400g/14ozs. dark chocolate chips (good quality)
- 400g/14ozs. butter
- 340g/12ozs. caster or superfine sugar
- 120g/4ozs. flour
- 8 eggs, room temperature, lightly beaten
- 3 tablespoons whisky
- 1 teaspoon vanilla
- 1 teaspoon instant coffee powder (optional)
Whisky sauce
- 150g/5ozs. caster or superfine sugar
- 50g/1.7ozs. butter
- 50ml/1.7flozs whisky
To serve
- 200ml/7flozs. double cream
- 1/4 cup chocolate flakes
I made a half batch in a loaf tin
Step 1 - Line the base and sides of a 20x20cm/8x8inch square tin. Preheat oven to 150C/300F. Melt chocolate and butter in a double boiler or microwave until smooth. Place in the bowl of a mixer fitted with a beater attachment. Add sugar and flour and beat until smooth for about 3-4 minutes on low to medium speed. Add the eggs, whisky, vanilla and coffee powder and beat until combined.
Step 2 - Scoop into the tin and bake for 45-50 minutes or until the top has set and springs back when touched. Allow to cool in tin. The centre of mine was still gooey soft but set as you can see from the pictures.
Step 3 - Make the whisky sauce by melting the sugar and butter together until smooth and liquid. Add the whisky and cook until syrupy.
Step 4 - Cut brownies up and top with a dollop of cream and sprinkle chocolate flakes over. Serve with whisky sauce on the side.