Friday, May 17, 2013

Johnny Walker Brownies

Is it possible to have too much of a good thing - probably but who cares?
Either Brownies or kitchen gadgets fall into the never enough catergory. My darling daughter bought me a brownie pan for Mother's Day. She knows me so well.
If you need a reason for more of a good thing then the answer to that is my latest attempt at the Perfect Brownie.

Johnny Walker Brownies

125 grams dark chocolate
200 grams butter
125 mls Johnny Walker whiskey
1 teaspoon vanilla extract or paste
1/2 teaspoon cinnamon
1 cup brown sugar
1 cup white sugar
1/2 cup plain flour
1/2 cup Self Raising flour
2 tablespoons cocoa
2 beaten eggs




Melt the chocolate, butter, whiskey, vanilla, cinnamon and sugars together in a bowl over a pot of simmering water (do not allow the bottom of the bowl to touch the water) until the chocolate and butter is just melted. Stir well and remove from the pot and allow it too cool. It should still feel a little warm to touch but not hot enough to cook the eggs when you add them.

Sift the two flours and the cocoa together and stir into the chocolate/butter mixture with the two eggs.
Mix well and then pour into a lined baking tray like this one.



 Insert the dividers and cook for 50 minutes at 150° C.
Cool in the pan.
As soon as I took the brownie out of the oven I added a chocolate button to each piece. They melt but still hold their shape enough to look great.


Obviously you can have too much of a good thing but chocolate brownies are worth it.

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