Chocolate brownie bites with a salted caramel whisky swirl recipe
Most cocktail and canapé soirees forget about dessert but how could you, when these gooey chocolate brownies with a salted caramel whisky swirl are up for grabs? They are easy to make, can be made ahead and taste absolutely divine. The only problem with these is they’ll disappear quickly so consider making a second batch and whatever is leftover can be frozen. See method
Each serving contains
of the reference intake
- Heat the oven to gas 3½, 170°C, fan 150°C. Grease and line the bottom of a loose-bottomed 20cm square cake tin. Put the butter and chocolate into a saucepan and heat over a low heat until just melted, then stir together and remove from the heat; cool for 15 mins.
- Put the sugar and eggs into a mixing bowl, then stir in the melted chocolate and butter with a wooden spoon until well combined. Fold in the flour until just incorporated, then pour into the prepared baking tin.
- Put the caramel into a small saucepan and warm over a low heat for about a min until soft, then stir in the whisky until just combined. Dollop over the batter and drag the tip of a knife through to swirl. Bake for 35-40 mins until a crust has formed on top but there’s still a wobble in the centre. Allow to cool to room temperature on a wire rack, then chill in the fridge until cold throughout, about 3 hours or overnight if needed. Cut into 25 squares to serve.
Get ahead: The brownies will keep covered in the fridge for 3 days. Or wrap in a layer of clingfilm and foil and freeze before slicing for up to 3 months.
Pairing suggestion: Enjoy with a neat serve of Laphroaig 10 Year Old Single Malt, over ice