The Whiskey Reviewer A World of Whiskey, Poured Every Weekday
By Richard Thomas
This recipe takes a classic treat, the brownie, and adds the sweet side of Irish whiskey into the mix. What kind of Irish whiskey used actually has an impact on the flavor for a recipe like this. I’ve found going with Bushmills gives the brownies a more of a butterscotch tweak, while relying on Powers or Jameson gives it a dash of malty-honeyed sweet.
Ingredients
2 eggs1 cup of table sugar
1/2 cup of butter
1/2 cup of flour
1/3 cup of cocoa powder
1 tsp vanilla extract
1 shot (1.5 oz) of Irish whiskey
1/4 tsp baking powder
1/2 tsp salt
Pre-heat the oven to 350 F (170 C) and grease a baking pan with vegetable oil or Crisco.
Place your butter in a saucepan, and put the saucepan on the stove at low heat to melt the butter. Once the butter is melted, remove the saucepan. Stir and then beat in all the remaining ingredients until a consistent batter is formed.
Scoop the batter out into the baking pan, filling it evenly. Bake for 25 to 30 minutes. Remove from the oven, allow to cool, cut into squares or rectangular pieces, and serve.
I was looking for an Irish themed dessert for St. Paddy’s Day and came upon this recipe. It was so easy to put together, but reminded me of so many similar brownie recipes (with the whiskey exception) that I didn’t have much hope that the result would be anything extra special. Oh my! What an amazing brownie. I did add bittersweet chocolate chips to the batter and dusted the cooled brownies with powdered sugar. The result was a dense, very chocolate-y brownie with this incredible hint of whiskey permeating throughout. The folks I shared the brownies with were quite taken with them, also. I am making another batch right now – just two days later. Thanks for another addition to my dessert file!