Out Of The Box Brownies: Magical brownie recipes that start with a box
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Father’s Day Brownie: Whisky-Pecan-Cream Brownie

June 11, 2012 By: Denise Leo, Global Brownie Ambassador Category: Alcohol, Creative, Decadent, Nutty

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The smoky, sweet, rich cream sauce will make your kitchen smell heavenly, and the resulting Whisky-Pecan-Cream Brownie ensures that your friends will never forget to invite you to Wednesday night poker. Don’t be concerned if whisky isn’t your thing; you can control just how much “zing” your brownie has!

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INGREDIENTS

BATTER INGREDIENTS

  • 1 box brownie mix (I used Betty Crocker Original Supreme)
  • Eggs, oil, and water as directed on the box

TOPPING INGREDIENTS

  • 1.5 cups (12 ounces) heavy whipping cream (it’s OK to use half cream, half milk)
  • 1/3 cup sugar
  • A pinch of salt
  • 2 ounces Whisky (or Whiskey…the spelling depends on what country it’s from)
  • 2-3 Tbsp corn starch
  • 2 more ounces of Whisky
  • 2 Tbsp butter or margarine
  • 1.5 cups pecans, coarsely chopped and toasted

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Chop pecans into coarse pieces. (In the photos, you’ll see that I chopped mine a bit too small.) Toast the pecan pieces on a cookie sheet at 350 F for 5 minutes. Remove from oven and set aside.

Mix brownie batter as directed on the box, pour into a greased pan, and set aside.

Pour the cream into a medium sauce pan, add the sugar, and stir well.

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Add a pinch of salt. Or two. Yum.

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Make a “slurry” by thoroughly mixing the cornstarch into two ounces of the Whisky. (Later in the recipe, you will use 2 more ounces of Whisky.)

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Pour your Whisky-cornstarch slurry into the cream and stir well.

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On medium heat, bring the mixture until it begins to boil, stirring constantly. When it boils, reduce the heat so it doesn’t scald the cream. Cook at medium-low for about 5 minutes, stirring occasionally. Your Whisky-cream sauce will thicken up, and it will smell heavenly. Remove from heat, and add the remaining 2 ounces of Whisky to the cooked mixture.

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Add the butter and stir until it has melted into the sauce.

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Add the toasted pecans.

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Stir in the pecans. Oh, my. Delightful. (Do not drink all of this sauce straight out of the pan; you will regret it later when you will be forced to eat plain brownies.)

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You have two options at this point.

1) You may pour the Whisky-pecan-cream sauce over the unbaked brownie batter in a stunning “top layer,” and then bake it.

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Or, 2) You may put spoonfuls of the Whisky-pecan-cream sauce on top of the unbaked brownie batter, swirl them with a knife to make delightful veins of Whisky-pecan goodness, and then bake.

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Whether you choose 1 or 2 above, use a 350 F oven. You will be one happy camper in about 30-40 minutes. Check for doneness with a toothpick, looking for a fairly clean pull from a prick in the middle of the pan. Remove from oven. Keep in mind, some of your Whisky will evaporate during baking. So, might I petition that you use a Whisky-laced pastry brush to add just a tad more of that golden flavor to the top crust? Just a suggestion.

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It’s pretty. It’s manly. It’s pretty manly. It’s the Whisky-Pecan-Cream Brownie, sure to make any dad happy during Father’s Day dessert.

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