Whiskey Glazed Brownies
Ingredients
- 1/2 cup 1 stick butter
- a rounded 1/2 cup bittersweet or dark chocolate chips, or 3 ounces semi-sweet baking chocolate, chopped
- 1 1/2 cups sugar
- 3 large eggs
- 1 tsp vanilla extract or paste
dry ingredients
- 1 cup flour
- 2 Tbsp unsweetened cocoa powder, I like Hershey's Special Dark
- 1 tsp salt
- 3/4 tsp baking powder
glaze
- 4 Tbsp butter
- rounded 1/2 cup dark chocolate chips, or 3 squares semi sweet baking chocolate, chopped
- 1 Tbsp cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 Tbsp whiskey
- 2/3 cup rough chopped toasted walnuts
Instructions
- Set oven to 350F
- Melt the butter in a saucepan and add the chocolate, stir over low heat to melt completely. Whisk or beat in the sugar until smooth. Remove from heat.
- Beat in the eggs, one at a time, and then the vanilla.
- Whisk the dry ingredients together and add to the wet, stirring just to combine.
- Spray an 8x8 baking pan. I like to line it with a long sheet of parchment paper so I can lift the brownies out for easier cutting, but that's optional.
- Spread the batter evenly into the pan and bake for 30-40 minutes, depending on your pan and your oven. Check with a toothpick, it should come out without wet batter on it.
- Cool the brownies before glazing.
- To make the glaze melt the butter in a small saucepan. Take off the heat and 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 and spread out gently with a spatula. Sprinkle on the walnuts. Let the glaze firm up before cutting into squares.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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