Today is Butterscotch Brownie Day! Butterscotch Brownies, as good as they are, do not include chocolate (well sometimes chocolate chips). So I've changed it up a bit, while still keeping with the spirit of the day. Here's my take on Butterscotch Brownie Day: Butter "Scotch" Brownies. Add Scotch to the batter, and you're good to go. I've posted Bourbon Brownies, and I've posted recipes for St. Patrick's Day Irish Whiskey brownies, so it's only natural to make these brownies with Scotch for Butterscotch Brownie Day. Hey, there's butter in the recipe, too!
The following recipe is adapted from DrinkoftheWeek's recipe for Whiskey Brownies. So get out your kilt and do a highland fling!
This recipe, of course, can be made without the Scotch — but why would you want to do that?
BUTTER 'SCOTCH' BROWNIES!
Ingredients
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/3 cup unsalted butter
2 Tbsp water
2 eggs
6 ounces dark fair-trade 65-70% chocolate, chopped
1 tsp pure vanilla extract
1/2 cup Scotch (yeah, they're pretty boozy!)
Directions
Preheat
oven to 350 and grease 9-inch pan. Sift together flour, baking
soda, and salt in bowl and set aside. In saucepan, combine sugar, butter, and water. Cook on low heat until boiling gently. Stir in chopped chocolate, vanilla. Then beat in eggs, one at a time. Now
add flour mixture and stir well. Pour mix into pan and bake for
30 minutes. After brownies have cooled, sprinkle Scotch on top and let it soak in.
The
recipe at DrinkoftheWeek has an excellent chocolate icing, but for today's holiday, I thought I'd go all the way with the "Scotch" Brownie theme,
so here's a recipe for a Scotch infused icing.
Scotch infused Icing
Ingredients
1-1/2 ounces unsweetened or very dark chocolate
1/4 cup unsalted butter
2 cups powdered sugar
3 Tbsp half-and-half
1 Tbsp good Scotch
1/2 teaspoon vanilla extract
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