Description
Dark chocolate + whiskey = brownies perfect for sharing with a lover. Valentine’s Day, date night, or just to keep the pan for yourself.
Ingredients
Scale
Caramel Sauce
- 4 Tbsp unsalted butter
- 1/2 cup brown sugar
- 1/2 cup light cream
- 1 tsp vanilla
- 3 Tbsp whiskey
Brownies
- 18 Tbsp unsalted butter
- 7oz dark chocolate chips or chopped bar
- 3/4 cup dark cocoa powder
- 1/2 cup all purpose flour
- 1 tsp baking powder
- 1 cup white sugar (I prefer superfine)
- 3/4 cup brown sugar
- 4 large eggs, room temp
Instructions
- Preheat the oven to 350 degree F. Line a 13 x 9 inch pan with parchment paper and set aside.
- Make the caramel sauce so it has time to set up. In a medium sauce pan, melt the butter. Stir in the brown sugar and bring to a boil. Cook for 2 minutes. Add the cream and vanilla. Watch out for the sauce bubbling over. Add in the whiskey, glambe and remove from the stove or stir in and boil for a minute longer. Cool 5-10 minutes.
- While the caramel cools, prep the brownie batter.
- In a large bowl over a double boiler (pan of simmering water), melt the butter and chocolate together and mix until smooth.
- In a seperate bowl, mix together the cocoa powder, flour, baking powder, and sugars. Add this mixture to the melted chocolate and stir well.
- In the bowl the flour was in beat the eggs until smooth. Add the eggs to the brownie batter and mix until smooth consistency.
- Pour the brownie batter into the prepared pan.
- Top the batter with 1/2 to 1 cup of the caramel sauce and swirl into the batter with a butter knife.
- Bake in the preheated oven for 25 minutes.
- Allow the brownies to cool in the pan on a wire rack.
- Serve slightly warm for an extra fudgy brownie.
Notes
Drizzle extra caramel on top for that extra kick of caramel flavor.