Whiskey Glazed Brownies
Description
These brownies are definitely special. They are rich and luscious, their texture is between fudge and cake and the whiskey is mild but still assertive. Feel free to omit the alcohol, especially if serving to children.
Ingredients
1 stick butter
rounded 1/2 c. bittersweet or dark chocolate chips (or 3 oz. semi-sweet baking chocolate, chopped)
1 1/2 c. sugar
3 large eggs
1 t. vanilla extract
dry ingredients:
1 c. flour
2 T. unsweetened cocoa powder (Hershey's Special Dark)
1 t. salt
3/4 t. baking powder
glaze:
4 T. butter
rounded 1/2 c. dark chocolate chips (or 3 squares semi-sweet baking chocolate, chopped)
1 T. cocoa powder
1/4 t. salt
1 t. vanilla extract
1 T. whiskey (or dark rum, Baily’s Irish Cream, Amaretto, Kahlua or just leave the alcohol out)
2/3 c. roughly chopped toasted walnuts
Directions
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Preheat oven to 350 degrees. Spray an 8 x 8 inch baking pan or line it with long sheets of parchment paper to lift the brownies out for easier cutting.
Melt butter in a saucepan; add the chocolate; stir over low heat to melt completely. Whisk or beat in sugar until smooth; remove from heat.
Beat in the eggs, one at a time; add in vanilla.
Whisk the dry ingredients together; add to the wet ingredients, stirring just to combine.
Spread batter evenly into the prepared pan. Bake 30-40 minutes, depending on the pan and oven. Check with a wooden toothpick, it should come out without wet batter on it.
Cool brownies before glazing.
Glaze:
Melt butter in a small saucepan; remove from heat; add the chocolate; stir until fully melted.
Mix in the cocoa powder, salt, vanilla and whiskey; blend until silky smooth.
Pour the glaze onto the cooled brownies; spread gently with a spatula. Sprinkle on the walnuts. Allow the glaze firm up before cutting into squares.
Serve.