Dark Chocolate and Whiskey Brownie with Raspberries

Afternoon Tea / Baked Goods

Apologies for my absence this week. Our monthly 40GB of broadband data has been used up leaving me with dial-up/snail pace, hence the lack of desire to attempt to use the internet. You may wonder why... hours and hours of watching military helicopters, steam trains, monster trucks, car burnouts, bulldozers, excavators and space shuttle launches on you tube will do it. Thank you Tomi darling.

This brownie has history. Growing up Mum would make it after nearly every sunday roast or if we needed to take a dish somewhere -  this brownie was it.
I have changed it up a little with the bourbon and a few other things but it pretty much remains as it was. This chocolate brownie is extremely decadent, rich and delicious. Perfect for picnics, sports events, pot luck - everything!

Feel free to mix up the berries. We have never seemed to stray from raspberries but whatever you prefer will work. I think it is important to have some form of tartness as it cuts the intensity of the chocolate.

NOTE The alcohol is optional.


225 g butter
200 g dark chocolate
2 tsp vanilla extract
2 tbsp whiskey
2 c caster sugar
4 eggs
1½ c plain flour
1½ tsp baking powder
½ c cocoa
1½ c frozen raspberries, do not thaw
75 g dark chocolate, chopped

Preheat oven to 180 degrees

Melt butter, chocolate, vanilla and whiskey over a medium heat. Add sugar and stir until dissolved. 
Add eggs one at a time, beating well after each addition.
Fold in flour, baking powder and cocoa. 
Add raspberries and chocolate.
Pour into a lined 24cm x 30cm baking tin. Fan bake for 35 minutes or until set. Dust with ¾ cocoa ¼ icing sugar.

Serve. Enjoy.

A lover of offcuts


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