When it comes to cakes, if given the choice, I never go for chocolate. Why? Well, I am a bit of a chocoholic. Now, I know that might seem like a bit of a contradiction but here me out… I absolutely love chocolate, but chocolate cake doesn’t taste like a bar of chocolate, does it? It doesn’t have that velvet-smooth creaminess. Brownies, though… They are different. They are gooey and delicious, and these boozy toffee brownies are definitely no exception.
I was walking around the supermarket the other week and I just could not decide what treat I wanted (you have to buy a treat when you go to the supermarket as a ‘well done’ for fighting the masses for the last good loaf of bread… especially when you live in the centre of Manchester!) I walked the aisles but nothing was taking my fancy. In the end, I decided that nothing would quite do the job and I just knew I would be far better just making my own treats. It was at that point that I spotted a pack of Crunchies and immediately knew what I could make!
These boozy toffee brownies get there name because, as well as crumbling Crunchie bars into the mix (a decadent move all of its own), I decided that I wanted a bit more depth of flavour. Single malt whisky was the first thing I put my hand too, and it works well (especially if the whisky you have is a bit more on the peaty side.) If you are not a whisky lover, you could easily substitute it for rum or brandy but, for me, it is whisky all the way.
If you want something less boozy, why not try my Cheeky Monkey Brownies (made with Banana sweet freedom chocolate sauce!)
Boozy Toffee Brownies
Ingredients
- 112 g butter melted
- 1 tbsp flavourless oil
- 245 g caster sugar
- 2 eggs large
- 50 cl whisky
- 105 g plain flour
- 70 g cocoa powder
- ¼ tsp salt
- 4 Crunchie bars
Method
-
Preheat the oven to 175°C then grease and line a 9" square cake pan with baking parchment.
-
In a sauce pan, warm the butter until the solids all just melted, then add the flavourless oil and take off the heat. Leave to cool slightly.
-
In a mixing bowl, add the melted butter and oil (which should now not be hot.)
-
Next, whisk in the eggs and whisky and beat until fully combined.
-
Sift in the flour and cocoa powder, and add the salt.
-
Fold the flour, cocoa powder and salt into the wet ingredients until the mix is deliciously brown and chocolatey.
-
Pour the brownie batter into the greased, lined tin and level off.
-
Break up the Crunchie bars into chunks about 1" in thickness and dot all over the batter.
-
Bake on the middle shelf for 18-20 minutes or until the brownies no longer wobble in the centre but a skewer placed in the brownies comes out with batter still on it.
-
Remove the brownies from the tin and leave to cool on a wire cooling rack.
-
Serve cold or a little warm with ice cream.
