Irish Whiskey Brownies Recipes

IRISH WHISKEY BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies; stir in toffee bits. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Place pan on cooling rack.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cocoa, salt, whiskey and vanilla. Heat to boiling, stirring constantly; remove from heat. Using whisk, gradually beat in powdered sugar. Return to heat; cook over medium heat about 2 minutes, stirring constantly, until mixture is pourable.
• Pour hot frosting over warm brownies; spread over top until smooth. Cool completely, about 2 1/2 hours.
• Using foil to lift, remove brownies from pan, and peel foil away. Cut into 6 rows by 4 rows.

IRISH WHISKEY BROWNIES WITH WHISKEY GANACHE

Steps:

• Preheat oven to 350°F Grease a 9x13" pan and line bottom and long sides with parchment paper overlapping sides.
• Warm unsweetened chocolate and butter in saucepan over medium heat until chocolate is just melted. Whisk until smooth and remove from heat.
• Stir in sugar, then eggs, and 2 tbsp of the whiskey. Gradually stir in the flour and salt.
• Pour into prepared pan and bake until almost set (toothpick inserted into center should have moist crumbs clinging to it) about 25 to 30 minutes. DO NOT OVERBAKE.
• Let cool completely. Loosen edges at side with knife and using parchment paper carefully lift brownies from pan.
• Bring cream to a simmer and add bittersweet chocolate. Turn off heat and and let stand until chocolate is softened. Whisk until smooth; then whisk in the remaining 2 tbsp whiskey. Drizzle over brownies and spread to smooth. Let cool completely before cutting.