Christmas whisky-soaked prune and fudge brownies

 

Cat Gazzoli, CEO of Slow Food UK, has come up with this boozy, definitely not for the whole family, Highland Park whisky-soaked prune and fudge brownies recipe. 

brownies(Start this recipe two days ahead.)

  • 320g butter, coarsely chopped
  • 300g dark chocolate, coarsely chopped
  • 350g brown sugar
  • 6 eggs
  • 310g plain flour, seived
  • 120g cocoa, sieved
  • 16 pitted prunes
  • 200ml Highland Park Single Malt Whisky


Method:

  1. Combine the prunes and whisky and place in a covered, non-reactive container in the fridge for at least two days until plump and well-soaked. Drain well before using.
  2. Preheat oven to 150°C.
  3. Melt butter and dark chocolate in a heat proof bowl over a saucepan of simmering water and stir occasionally until smooth and combined (4-5 minutes).
  4. Remove from heat, stir in sugar and eggs, one at a time, stirring well after each addition, then add flour and cocoa and mix to just combine.
  5. Spread half the mixture into a 22cm square brownie cake tin lined with baking paper. Dot with the Highland Park Whisky-soaked prunes, top with remaining brownie mixture and bake until just set (45-50 minutes).
  6. Cool completely, cut into squares and serve. 

 

 

Image: Shutterstock