Chocolate does something special to whisky. Both share the same chemical composition that make them very compatible. Think of them as a perfect coupling…the Bonnie and Clyde of the dessert world if you will.

Recipe and images by Lorraine Elliott

  • 400g dark chocolate chips (good quality)
  • 400g butter
  • 340g caster or superfine sugar
  • 120g flour
  • 8 eggs, room temperature, lightly beaten
  • 3 tablespoons whisky
  • 1 teaspoon vanilla
  • 1 teaspoon instant coffee powder (optional)

Whisky sauce

  • 150g caster or superfine sugar
  • 50g butter
  • 50mlwhisky

To serve

  • 200ml double cream
  • 1/4 cup chocolate flakes


Step 1 – Line the base and sides of a 20x20cm/8x8inch square tin. Preheat oven to 150C/300F. Melt chocolate and butter in a double boiler or microwave until smooth. Place in the bowl of a mixer fitted with a beater attachment. Add sugar and flour and beat until smooth for about 3-4 minutes on low to medium speed. Add the eggs, whisky, vanilla and coffee powder and beat until combined.

Step 2 – Scoop into the tin and bake for 45-50 minutes or until the top has set and springs back when touched. Allow cooling in tin.

Step 3 – Make the whisky sauce by melting the sugar and butter together until smooth and liquid. Add the whisky and cook until syrupy.

Step 4 – Cut brownies up and top with a dollop of cream and sprinkle chocolate flakes over. Serve with whisky sauce on the side.