Walnut & Whiskey Brownies

Updated: Mar 1, 2021

Another one for all chocolate lovers, but with a twist... Brownies are a fave for anyone who is as obsessed with chocolate as I am. These brownies are special though! Walnut for the crunch, and whiskey for the kick - the perfect combo in a super fudgey, gooey brownie.

Not only have I eaten a lot of chocolate cake in my life, but I've also eaten A LOT of brownies. Like... too many brownies. Even a bad brownie to me is still good. But when they are mixed with walnuts and whiskey it just takes this simple recipe to a whole other level.

Once again, make sure you don't skimp on the ingredients. I used Callebaut semi sweet chocolate for this recipe and it makes all the difference in the world.

Kitchen equipment you will need:

a scale (I have converted the recipe to cups but it will turn out better if you use a scale - you don't need anything fancy though!)
stand mixer fitted with a whisk attachment (or a hand whisk)
whisk & spatula
medium-sized pot
wire cooling rack (if you have one)
measuring spoons
11" x 7" brownie pan
parchment paper
small sieve

Ingredients:

280g (1 2/3 cups) Semi-sweet (or Dark) Chocolate, chopped
180g (1 1/2 sticks) Unsalted Butter
2 tspn Instant Coffee mixed with 1 tbsp Hot Water
3 oz Whiskey (I used Nikka Coffey Grain Whiskey)
180g (1 cup loosely packed) Light Brown Sugar
3 Large Eggs
100g (1 cup) Walnuts, chopped and roasted
100g (1/2 cup + 1 tablespoon) Milk Chocolate Chips
1/2 tspn Salt
75g (1/2 cup + 2 tbsp) All Purpose Flour (and an extra tablespoon to mix through with your chocolate chips and nuts so that they don't sink to the bottom of the brownie)
Confectioners Sugar, dusted on top for decoration

HANDS-ON TIME: 20 minutes

BAKING TIME: 25 minutes (baking time may change depending on your tin and oven)

COOLING TIME: 1 hour (so that they're easier to cut)

Method:

1. Preheat your oven to 375F.

2. Chop your walnuts and roast for about 7-10 minutes, until they start smelling nuttier. Make sure to not burn them. Nuts can burn very easily so make sure to check them by minute 7, and give them a little extra time if necessary. Take out and let cool once they're at the perfect, nutty stage.

3. Melt you chocolate and butter in a pot under medium-low heat. Make sure to do this gently. Use your spatula to mix things through and make sure to do this often as chocolate can burn easily. Once everything is melted and combined, transfer to a separate container and let cool slightly.

4. In the meantime, measure your sugar and whisk together with your eggs in your mixing bowl until they are pale and doubled in size. Add your whiskey and your coffee/hot water mixture. Whisk through.

5. In a separate bowl, mix your flour and salt. Take an extra tablespoon of flour and coat your chocolate chips and walnuts. This will prevent them sinking to the bottom of the brownie.

6. Take your cooled chocolate and butter mixture and pout it into your wet ingredients. Whisk through thoroughly. Then combine your dry ingredients to the mixture and finish the batter by adding your walnuts and chocolate chips. Your batter is done!

7. Grease your baking pan with some butter and line with parchment paper. Pour you batter and place your brownies in your preheated oven. Bake for 25 minutes. Once they are baked, remove from the oven and place on a wire cooling rack to cool thoroughly before attempting to remove them from the pan and cut them. Once they are cooled, feel free to decorate however you'd like! Some sieved confectioner's sugar on top is always a winner.

8. DEVOUR!