Whiskey Chocolate Brownies

Although I only baked it twice, this mudcake a.k.a brownie recipe is already proven a big hit. Maybe it’s the whiskey that makes even men drool?

RECIPE

For the cake
250g butter, chopped
200g dark chocolate, chopped
375g caster sugar
250ml whiskey (or 125ml whiskey + 125ml water)
1 T instant coffee granules
185g plain flour
60g self-raising flour
40g unsweetened cocoa powder
2 eggs, beaten until fluffy
3 tablespoons whiskey, extra for sprinkling

For the chocolate glaze
80ml cream
90g dark chocolate

Preheat the oven to 160ºC. Grease a 20cm square tin and line the base and sides with baking paper.

Dissolve the instant coffee powder in a few heated/hot tablespoons of the 250 ml whiskey and put with the butter, chocolate, sugar and whisky 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 centre of the cake. It all depends a bit on size of the tin you use, I guess. I’m not an experienced baker, so just keep an eye on it. When ready, pour the extra whiskey over the hot cake. (I pinched it all over with a toothpick before pouring the whiskey) Leave in the tin for 20 minutes, then transfer 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/brownies and dipped those into the glaze.

Tip 1: you can freeze the (unglazed) cubes individually and just take out one or two for coffee.
Tip 2: I used Famous Grouse, but if you want an expert opinion on what whiskey to use, check out the suggestions on this blog: Aaron’s Food and Wine Musings