These brownies are gooey, fudgy and full of whisky soaked raisins for a flavour experience that will surprise you in the best way.
- 1/2 cup (70g) walnuts, toasted and coarsely chopped
- 6 oz (170g) bittersweet chocolate, broken into medium pieces
- 1/2 cup (110g) unsalted butter
- 1/2 cup + 2 Tbs. whiskey (I use jack daniels, regular or honey)
- 3/4 cups raisins
- 1 cup granulated sugar
- 2 large eggs, at room tº
- 1/4 teaspoon salt
- 1 cup + 2 Tbs. (160g) unbleached all-purpose or cake flour
- Unsweetened cocoa powder, for dusting (optional)
- Preheat oven to 325ºF/170ºC
- Spread the walnuts on a baking sheet and toast in the oven until lightly browned, about 5 to 8 minutes. Set aside while they cool. Coarsely chop before adding.
- Increse the oven temperature to 350ºF/180ºC
- Lightly spray or butter a 9-inch square pan.
- Line it with parchment paper or foil that hangs over two sides; it will be easy to lift the foil and take the baked brownies out of the pan before cutting.
- Melt the chocolate and butter together, in the microwave in 10 second spurts, whisking every time, or over a saucepan of boiling water (be careful water doesn’t touch the bowl).
- In a small saucepan over low heat, heat 1/2 cup of the whisky with the raisins, stirring constantly to prevent the liquid from burning the sides of the pan.
- Cook until the liquid is bubbly and almost reduced, about 5 minutes. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment (or a hand-held electric mixer), beat the sugar, eggs and salt until thick and light, 2-3 minutes.
- Add the flour in three parts, mixing on low until combined. You can do this part with a spatula too.
- Remove the bowl from the mixer and stir in the melted chocolate mixture.
- Stir in the raisin mixture, walnuts, and remaining 2 Tbs. whisky.
- Pour into the prepared pan and spread to even out.
- Bake for 20 to 25 minutes, until barely jiggling in the center.
- Cool on a wire rack, wrap in plastic and refrigerate.
- Before serving, cut into squares (easier if they are cold from the fridge). If you want, sift a fine layer of cocoa powder over the surface, brushing off the excess cocoa for a velvety finish.
Keywords: raisin brownies, whisky raisin brownies