The DailyXY office received a package from Hershey’s the other day, which could only mean one thing: they really liked our bacon chocolate chip recipe, so they were hoping that we’d do something else fun.
And if there’s one thing we’ve always said, it’s that we can be bought with chocolate.
And if there’s another thing we’ve always said, it’s that whisky makes everything better, so here’s a brownie recipe that’s made better with whisky caramel sauce. We’re using Laphroig because you need a bold whisky to stand up to the big flavours in brownies and caramel, but if you must skip the smoke, use a strong bourbon like Wild Turkey 101.
1 1/4 sticks unsalted butter
½ cup of brown sugar
¾ cup of white sugar
¾ cup Hershey’s cocoa powder
¼ teaspoon salt
½ teaspoon pure vanilla extract
2 large eggs
½ cup all-purpose flour
Put the rack in the middle of the oven and preheat to 325°.
Grease an 8-inch baking pan.
Combine butter, brown sugar, white sugar, cocoa, and salt in a metal bowl and set on top of a pot of simmering water. Stir until mixture is smooth, then remove from the heat.
Stir in vanilla extract.
Ensuring mixture isn’t hot, mix in both eggs.
Mix in flour and beat vigorously.
Spread mixture evenly in greased 8-inch baking pan.
Bake for 20-25 minutes, until a toothpick can emerge from the centre cleanly.
Let cool for 10 minutes, cut into squares.
Note: if you want to skip the caramel sauce but still want very chewy brownies, mix in a handful of CHIPITS SKOR toffee bits. You’ll have to add five minutes to baking time and your brownies might have to be eaten with a spoon, but it’ll be great.
Caramel Whisky Sauce
1 cup sugar
½ cup heavy cream
1/3 cup Laphroig
pinch of salt (optional)
Cook sugar in a small pot on medium heat, stirring regularly for about 15 minutes until a golden amber colour is reached. Do not step away from the pot; this will burn easily.
Remove from heat and slowly add cream while stirring.
Add a pinch of salt and whisky and return to the heat for another minute of stirring.
Serve atop brownies immediately or let caramel sauce cool in a heat-safe dish.