Gooey brownies with whisky fudge icingThe Globe and Mail
Chocolate, caramel and Irish whisky – a party made in heaven. Keep an eye on the brownies so they don't overbake.
Servings: 16 brownies
Ready Time: 40 minutes
Brownie
1/2 cup unsalted butter
1 cup sugar
2 eggs
2 squares unsweetened chocolate, melted
1/2 cup plus 1 tbsp flour
Pinch of salt
Icing
2 tbsp unsalted butter
1 cup brown sugar
1/3 cup whipping cream
2 tbsp Irish whisky
1 cup (approximately) icing sugar
Method
Preheat oven to 325 F. Cream together butter and sugar in an electric mixer. Add eggs one at a time. Add melted chocolate, then flour and salt and mix until just combined. Transfer to a greased square baking dish, using a spatula to scrape down sides of bowl. Bake for 25 to 30 minutes or until top edges are set but centre is still a bit jiggly.
To make icing, combine butter, brown sugar, whipping cream and whisky in a saucepan. Stir over medium-low heat until mixture starts to bubble and sugar dissolves, about 2 minutes. Using an electric mixture, beat in icing sugar, 1/4 cup at a time, until desired consistency is reached. (Add a few drops of water if mixture gets too thick.)
Give brownies a thin coating of icing while still warm. Allow to cool before icing a second time, then cut into squares with a hot knife.