While searching for cooking inspiration, I more than once stumbled upon desserts or cookies with whisk(e)y in the ingredient list. Mainly brownies or a version of that. Recipes differ from using chopped up chocolate with rye or bourbon, to using dark cacao and very smokey whiskies. Generally, I do not like baking stuff. Cooking, grilling, boiling etc. are not problem. But baking is something I just don't like to do.
But, for the sake of sharing recipes and experimenting with whisky in the kitchen, I baked brownies. With whisky.
Because I was experimenting, I baked two batches with different whiskies to compare. Find out what I found to be the best batch.
200 grams of brown sugar (caster sugar)
150 grams of butter
75 grams of dark cacao powder
75 grams of flour (I sieved the flour.)
A teaspoon of vanilla extract or half a teaspoon vanilla powder or one bag of vanilla sugar.
around 50ml of whisky of your choice. I made two batches, one with Islay Mist 10yo whisky and one with the Aberlour Forest Reserve 10yo whisky.
Optional: Chopped dark chocolate or sprinkles.
Springform pan: Mine was to big, resulting in thin brownies that were just a little too dry for my liking.
A proper mixer: Mixing this by hand just takes too long.
Preheat the oven on 160 degrees Celsius (320 Fahrenheit)
Sieve the flour. Really, believe me. I got this tip from an experienced cake baker and she knows what she talks about.
Put the butter in a pan on low heat and add the sugar and cacao (optional: the chopped chocolate. Mix until all the butter has melted and you have a liquid soft mix.
Take the mix of the heat source, but make sure you don't let it harden again.
Put the flour, vanilla, eggs and the heated mix in a mixing bowl. Add your whisky. I used around 50 ml per batch.
Mix it until you have a nice shiny mix
Butter your springform pan and place the baking paper in it.
Pour the mix in the form and place it in the oven
The mix should be in the oven between 20-35 minutes. This depends on the size of the springform pan you use. Mine was a little too big, so 35 was a little too long.
If you want to check, use a toothpick, if it comes out clean, your brownies are done.
Take the pan out of the oven and let it cool down a bit before you remove the pan.
Slice the brownies in the shape you want and serve with a nice dram and/or some ice-cream
Like i mentioned I made two batches with different whiskies. Most recipes online talk about bourbon, or rye, or a fruity whisky. But some are using peated whisky and swear by the results.
I tried both, one batch with the Aberlour Forest Reserve 10yo and one with Islay Mist 10yo.
I prefer the peated Islay Mist as it goes great with the dark cacao. The Aberlour was nice, but just not as great or maybe not the way I like it.
If I ever bake again, and those chances are slim, I'm going to use an even more peated whisky.