Following on from the good news of getting my PhD offer and finishing my exams, I have even more good news to share. I'm moving!!!! Such a simple thing and it would have had to have happened anyway at the end of June when my uni tenancy runs out but when you find a new house that you really want to go to, moving becomes something of an excitement.
Admittedly I'm getting excited too early. I've only just started the tenancy application and I might not get it yet. But it's lovely and it felt right as soon as I saw it. So now I've fell in love with the house I want to out of this horrible down ASAP. Which means I want to get everything I'm taking packed into boxes and opened packets used up. These brownies are the result of that quest.
For all the alcohol that I don't cosume because of not drinking, I make up for it by thinking of baking ideas for it instead. Whisky is probably my favourite spirit to add to cakes. It goes so well with chocolate don't you think? So when I ended up with a couple of tablespoons of whisky left in the bottle, a sample bottle of Baileys Chocolat Luxe and four chocolate eggs filled with whisky cream liqueur, marrying them together in a batch of super gooey brownies was the only answer.
These are the result. The amazign result. When I first bit into one a smug little smile crept over my face. I immediately looked forward to dropping them off at the soon-to-be-my-research-office and I was not disappointed. They went down a treat. Sumptuous and sweet, the hit of the chocolate and cocoa is the perfect carrier for the smoky kick of the whisky. The creaminess of the Baileys and the liqueur shines through, smoothly swirling around the generous chunks of chocolate sprinkled throughout.
I have a bit of a thing for brownies. It's hard to pick my favourite but these Baileys brownies are definitely up there. These Cadbury mini egg brownies are the twin to my celebratory caramel egg brownies. I've also made overloaded brownies and ones with courgettes and stuffed with Nutella. I even made myself a batch of peanut butter brownies to see myself through exam week. The results of that forray will beup soon enough but for now, I hope these will tide you over.
Baileys Whisky Brownies
The perfect gooey chocolate brownie infused with whisky and Baileys Chocolat Luxe for a little devilish treat.
- 85g butter
- 4-6 (depending on size/preference) whisky cream liqueurs
- 75g + 25g dark chocolate, chopped
- 2 tbsp whisky
- 50 ml Baileys Chocolat Luxe
- 3 large eggs
- 150g granulated sugar
- 1 tsp vanilla extract
- 30g cocoa
- 100g plain flour
- 100g milk chocolate, chopped
1. Melt the butter, liqueurs and 75g dark chocolate together in the microwave. Stir in the whisky and Baileys then set aside to cool slightly.2.Set the oven to 170 C/150 C fan and line a 8" square tin with baking paper.3. Whisk the eggs with the sugar until frothy then whisk in the vanilla extract followed by the cooled melted chocolate mixture. Sift in the flour and cocoa and stir into the mixture with the milk chocolate and remaining dark chocolate until just combined. If you wish, save some of the chocolate to sprinkle on top of the brownies.4. Pour the mixture into the tin and bake in the preheated oven for 30-35 mins until a cake tester inserted into thecentre comes out with just a bit of gooey mixture on. Sprinkle on the reserved chocolate after 20 mins baking time.5. Cool fully on a wire rack then lift out and slice into pieces.
I'm sending these brownies off to CookBlogShare run by Lucy at Supergolden Bakes but this month hosted by Angela of Patisserie Makes Perfect. Also, to Karen at Lavender and Lovage who is hosting We Should Cocoa for Choclette at Tin and Thyme this month. The theme is vanilla and I always put vanilla in brownies.