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Brownies with whiskey caramel

gluten free brownies with whiskey caramelI was going to bake today. There were figs at Costco. And I heart figs.

I got them home and took a bite of one. It tasted awful. So, I grabbed a second one. Same deal. They tasted like clothes left in mothballs smell – old and musty. One after another, I cut into them. And they were all spoiled.

So, I have this recipe for you today. A decadent brownie with a swirl of whiskey caramel.

What a recipe looks like as I plan it...can you guess what this one is?I made this up for a 4th of July cookout, but it took a few days to decipher my notes… (as you can see they are kind of jumbled)

Brownies with Whiskey Fudge Swirl
#ratingval# from #reviews# reviews
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 24
Decadent brownies with cocoa, butter, sugar and flour.
  • 105 grams (1 1/4 cups) cocoa
  • 305 grams (2 sticks plus 5 1/2 tablespoons) butter
  • 1 cup + 1 tablespoon sugar
  • 500 grams (2 1/2 cups plus 1/2 tablespoon) sugar
  • 105 grams (1/2 cup brown sugar)
  • 5 eggs
  • 10 g flax
  • 40 g sweet white sorghum
  • 20 g brown rice flour
  • 20 g white rice flour
  • 30 g tapioca flour
  • 30 g sweet rice flour
  • 1/2 cup caramel sauce
  • 2 T whiskey
  1. Preheat oven to 350 degrees. Grease parchment paper and line a 9×13 pan. Melt together butter, cocoa and granualted sugar. Remove from heat and mix in brown sugar. Mix in 2 eggs. Once they are incorporated, mix in the remaining 3. DO NOT BEAT! You want fudge, not cake.
  2. Mix together caramel and whiskey. Pour batter into pan and then drizzle with caramel sauce. Drag a toothpick through the drizzle to create a marble effect.
  3. Bake for 35 minutes. DO NOT OVERBAKE! No one likes a hard brownie.
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