Whiskey Brownies   -   March, 2015.

Everybody is a little Irish on St. Patrick’s Day and brownies taste as good as winning the sweepstakes(well, almost).

I buy a nip-sized bottle of whiskey and bake for folks who’ve been to the parade on Fifth Avenue and come over afterwards for corned beef and cabbage and DESSERT. The brownies are a crowd-pleaser!

But, they are not only for mid-March. This brownie incorporates a fusion of flavor with the unlikely combination of chocolate and whiskey! Bake these when you have an “adults-only” dinner party. Substitute bourbon for a smokier taste.

This recipe is on pages 80 and 81 of Fat Witch Brownies (cookbook #1).

• Ingredients
• 7 tablespoons unsalted butter
• ¾ cup semisweet chocolate chips
• 3 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• â…“ cup of whiskey
• 1 cup all-purpose unbleached flour
• ¼ teaspoon salt

• Directions
• Grease a 9" square baking pan with butter.
• Dust the pan with flour and shake out the excess.
• Preheat the oven to 350 ℉.
• Melt the butter and chocolate in a small, heavy-bottomed saucepan over low heat, stirring frequently.
• When melted, remove the pan from the heat and set aside.
• In a medium sized bowl, beat the eggs, sugar and vanilla together.
• Beat in the cooled chocolate mixture.
• Add the whiskey and mix until the batter is well combined.
• Measure the flour and salt and sift together directly into the batter.
• Mix gently until no trace of the dry ingredients remains.
• Pour the batter evenly in the prepared baking pan
• Bake for 20 minutes or until a toothpick inserted in the center comes out clean or with only crumbs on it.
• Remove the pan from the oven and let cool on a rack for at least 1 hour.
• Cut before serving within 5 days.