My previous attempts at brownies were pleasant enough but always seemed more like a moist chocolate cake and never turned out anything like bakery bought ones with their glorious gooey centres and thin top crusts. Then a friend from work sent me her recipe that used oil rather than butter and this, without a doubt, made all the difference in creating the perfect texture. Adding the Jack Daniel's whiskey was my little twist and the end result is simply sublime and devastatingly addictive. Milk cooking chocolate gave a lovely fudgy flavour but dark chocolate would also work if you prefer.
Please don't let the wrinkly, sunken appearance of the brownies when they come out of the oven put you off - I promise you the taste will be amazing!!
(Apologies for the rubbish photo, took it on my BlackBerry...)
INGREDIENTS
- 215g granulated/caster sugar
- 2 eggs
- 70g self-raising flour
- 120ml cooking oil
- 150g milk cooking chocolate
- 4 tbsp cocoa powder
- 1 tbsp Jack Daniel's whiskey
- 3/4 tbsp vanilla extract
METHOD
- Grease the baking tin with margarine/butter or line with baking parchment.
- Briefly whisk the sugar, eggs, oil and vanilla extract together in a large mixing bowl.
- Chop the chocolate into small chunks and melt in a heatproof bowl over a saucepan of hot water or place in the microwave and heat in blasts of about 1 minute until smooth, then pour into the mixing bowl.
- Fold the flour, cocoa and Jack Daniel's into the mixture and pour into the lined tin.
- Pop in the oven and bake at 180 degrees C for about 20 minutes until a cocktail stick inserted into the brownies comes out pretty much clean then leave to cool.
- Cut the brownies into squares using a sharp knife and devour while moaning pleasurably. Easy peasy!
