Prep 20 mins
Cook 35 mins
I'm so glad I discovered the New Celtic Cookbook by Kathleen Sloan-McIntosh and Ted McIntosh! With St. Patrick's Day fast approaching, this is the perfect recipe! The author says to try the sauce with warmed bananas and ice cream as well.
For the Brownies
- 1⁄3 cup Irish whiskey
- 1⁄4 cup semi-sweet chocolate chips
- 1⁄3 cup butter, plus
- 1 tablespoon butter, softened
- 1 cup sugar
- 2 large eggs
- 1 1⁄2 cups unbleached all-purpose flour
- 1⁄2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1⁄2 teaspoon sea salt
For the sticky toffee sauce
- 4 cups whipping cream
- 2 cups dark brown sugar, packed
- 1⁄2 cup butter
- whipped cream
- Lightly butter a 9-inch square pan.
- Preheat oven to 350°F.
- Place the whiskey in a small saucepan and bring to a boil over high heat.
- Remove from the heat as soon as it has come to a boil and add the chocolate chips, stirring to melt them completely.
- In the bowl of an electric mixer (or by hand), cream together the sugar and butter until smooth.
- Add the eggs and continue to blend ingredients together well.
- Sift together the flour, cocoa, baking powder and salt, and add gradually to the egg mixture.
- Add the whiskey and chocolate mixture and beat at low speed just until combined.
- Scrape the batter into the prepared pan and smooth over the surface.
- Bake for exactly 25 minutes.
- Cool in the pan.
- For the sauce, combine all the ingredients in a medium-sized saucepan and bring to a boil over medium heat, stirring all the while, until thick.
- Reduce heat to a simmer and cook, stirring frequently, for 6-7 minutes or until the mixture has reduced and is quite thick.
- Keep warm; set to one side.
- To serve:.
- Place a brownie on a dessert plate, drizzle with the warm sticky toffee sauce, top with whipped cream or ice cream and drizzle again with the sauce.
- Serve immediately.