The Martlet

Who knew that alcohol could be good for baking?

The combination of whiskey and chocolate in the brownie recipe below may raise a few eyebrows, yet nothing but deliciousness will occur from this unusual mix. The alcohol makes the batter super smooth, and although the alcohol itself is burnt away in the baking process, it leaves behind a unique taste reminiscent of cinnamon hearts.

While the brownies bake, the alcohol makes the edges puff up and fold over, creating a crust much like that of pizza. If you are a fan of corner pieces of brownies, this is definitely a recipe for you.

These brownies make a welcome addition to any party table. Although the cinnamon hearts you may use for decoration are only available for Valentine’s Day, Fireball whiskey is available year round, making it possible to have these for any party.

The best part of these tasty treats is that while you may get a sugar high, there‘s no awful whiskey hangover.

CINNAMON-ZAPPED BROWNIES

*125 mL (½ cup) butter/margarine

*250 mL (1 cup) chocolate chips

*2 eggs, gently beaten

*2.5 mL (½ teaspoon) vanilla (optional)

*79 mL (1/3 cup) Fireball whiskey (or other strong-flavoured whiskey)

*158 mL (2/3 cup) brown sugar

*125 mL (½ cup) all purpose flour

*1.2 mL (¼ teaspoon) baking soda

*1.2 mL (¼ teaspoon) salt

Preheat your oven to 350 F degrees , and grease a nine-inch square baking pan.

Place the chocolate chips and butter in a microwavable bowl. Microwave for one minute. Take the bowl out, and stir. Repeat in intervals of 15 seconds at a time until the chocolate chips are melted and the mixture is smooth.

Add the beaten eggs, the vanilla and the whiskey. Beat until combined.

Stir in the sugar, flour, baking soda and salt.

Spread in baking pan and bake for 30 minutes, or until a butterknife comes out clean.