Luscious fudge brownies draped with smoky scotch whisky caramel sauce will knock the socks off that little red heart-shaped box of chocolates on Valentine’s Day. This crazy combo of dark chocolate and scotch will get cupid far on this night of love, at least in my whisky-loving world that is. Inspired by my absolute favorite chocolate truffle in Dallas, the Laphroaig Truffle from Dude, Sweet Chocolate, and my go-to brownie recipe from The Back In The Day Bakery Cookbook, this sinful caramel brownie is extravagant to say the least.
I’m an avid whisky drinker while my sommelier husband is the wine snob of the house. So, if you were to say that I was completely selfish by making these for myself for Valentine’s Day and not as a treat for my husband, you would be correct. I completely believe in the art of spoiling oneself from time to time.
This amazing insanity all starts by making a simple but fabulous brownie. Like I said earlier, this recipe is adapted from The Back In The Day Cookbook, who’s pages are full of sumptuous old-school treats. It’s one of those recipes that needs no tweaking but I have switched out semi-sweet chocolate for rich dark chocolate and left out the walnuts to better pair with the Laphroaig. As for the caramel sauce, it’s based off of one of our favorite summer recipes, Grilled Peaches with Vanilla Mascarpone and Salted Bourbon Caramel. Obviously, if you’re not a scotch drinker and prefer the smoother taste of bourbon, by all means substitute the Laphroaig with your favorite bourbon. You can also leave the liquor out altogether and it will work just fine — but where’s the fun in that?
Extravagant and impressive, this decadent dessert with bold flavors of dark chocolate and scotch caramel is beyond any ridiculous molten chocolate cake you’re thinking of baking for the big night or any other night for that matter. Trust me on this one friends, this is epic.
Luscious fudge brownies draped with smoky scotch whisky caramel sauce will knock the socks off that little red heart-shaped box of chocolates on Valentine's Day or any other day for that matter.
for the brownies
- 1/2 cup unbleached all-pourpose flour
- 1 1/2 teaspoons, baking powder, preferably aluminum-free
- 1 1/2 cups 60% dark chocolate chips
- 6 ounces unsweetened chocolate, coarsely chopped
- 1/2 pound unsalted butter, cut into cubes
- 3 large eggs
- 1 1/4 cups sugar
- 1 tablespoon espresso powder
- 1 tablespoon pure vanilla extract or paste
for the caramel
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup heavy whipping cream
- 2 1/2 tablespoons scotch whisky, a peaty scotch such as Laphroaig
- 1/2 teaspoon sea salt
- Preheat oven to 350°F. Grease a 9-by-13-2-inch baking pan and line with parchment paper with paper hanging off of two opposite ends of the pan.
- Whisk the flour and baking powder in a small bowl and set aside.
- In a large heatproof bowl, combine 1 cup of the chocolate chips and butter. Set it over a pot of simmering water and stir frequently until the chocolate and butter are melted and smooth. Remove from heat. You can alternatively microwave the chocolate and butter in 30-second increments, stirring frequently until melted.
- In a medium bowl, whisk until combined eggs, sugar, espresso powder, and vanilla.
- Add egg mixture to the chocolate mixture and stir until thickened, about 3 to 5 minutes. Add flour mixture to the chocolate and mix until combined. Fold in the remaining chocolate chips.
- Pour the batter evenly into the prepared pan. Bake for 25 to 30 minutes. Remove by lifting the brownies out by the parchment paper and allow to col on a wire rack.
- In a small heavy-bottom pot, stir to combine combine sugar and water for the caramel. Bring to a rapid simmer over medium-high heat. Without stirring, let simmer until the color changes to light brown, about 5 minutes, then turn off heat. Slowly stir in cream, scotch, and salt until combined. Set in the refrigerator until thickened, about 5 minutes. Pour caramel over brownies, slice, and serve.
by Meredith Steele