We’ve never had so much time at home. All this time to cook from scratch, really develop our skills in the kitchen. But what to make? Surely we deserve a sweet treat. And you know what, we feel like a drink too.
With these powers combined we bring you our first edition of “Baking with Booze” – a beautiful unity of desserts and drinks.
For this recipe we used double mellowed Jack Daniel’s ‘Gentleman Jack’ Tennessee whiskey – because that’s what we had. You could use whatever whiskey you have in the house but nothing too smoky, you want this to be smooth.
Chocolate & Whiskey Brownie
Ingredients
250g butter
1 cup Gentleman Jack Whiskey
1 cup brown sugar
1 cup caster sugar
½ teaspoon salt
1 cup cocoa powder
1 teaspoon vanilla extract
2 eggs
1 cup self-raising flour
1 ½ cups chopped chocolate of your choice (left over Easter eggs even…)
Method
Preheat oven to 160°C
Place butter, whiskey, sugar and salt in a wide-rimmed medium sized saucepan and melt over a low heat until the butter is completely melted. Add the cocoa powder, whisk until smooth and set aside to cool.
Once cooled, add eggs and vanilla to the pan and beat until silky. Add sifted flour and mix until combined. Pour chocolate pieces into the mixture and gently fold through.
Pour the brownie mix into a greased and lined lamington tray and bake for 25-30 minutes. You still want some ooze in the middle.
Remove from oven and allow to cool before cutting.
We served our Chocolate and Whiskey Brownie with an Espresso #Quarantini but it’s great with a straight up coffee at afternoon tea time or a scoop of vanilla bean ice-cream for a bit of after dinner decadence.
And remember, bake responsibly.
