Recipe: Dark Chocolate & Whisky Brownie

MAY 19TH, 2015


(makes 12)

100g Scottish Unsalted Butter
500g Dark Chocolate Fondue Buttons
150g Milk Chocolate Fondue Buttons
30-40 ml Fresh Double Cream
200g Castor Sugar
3 Eggs
½ teaspn vanilla Essence
70g Self Raising Flour
125g Walnuts
30ml Malt Whisky (optional)



Line a 10” round cake tin with baking parchment. Gently melt butter, all the milk chocolate & 325g of the dark chocolate in a bowl over boiling water. When melted add the cream. In a separate bowl mix the eggs, sugar, vanilla essence and the whisky. Stir in the melted chocolate mixture. Then fold in the flour. Lastly fold in the remaining dark chocolate buttons and the walnuts. Bake at 165 deg C for 45 minutes. Leave in the tin to cool then transfer to the fridge to set the gooey centre. Once set cut into slices. Serve with a hot drink or for a delicious dessert, warm slightly and dust and serve with cream. Dust with icing sugar and garnish with a sprig of mint.