Brownie with whiskey caramel sauce
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Dutch oven, cast iron pan
Ingredients
• 60g butter
• 150 g fine granulated sugar
• 75 g icing sugar
• 125 g dark chocolate
• 1 tbsp syrup
• 2 eggs
• 100 g flour
• 20 g cocoa powder
• 1 teaspoon Baking powder
• Butter for greasing
For the whiskey caramel sauce:
• 100g sugar
• 60 ml water
• 125 ml whipped cream
• 2 ½ tbsp single malt whisky
• ½ tsp salt
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preparation
➊ Heat the butter in the Dutch oven and add the granulated sugar, powdered sugar, chocolate and syrup. Stir until the butter and chocolate have completely melted. Then allow to cool to room temperature. Then beat the eggs and add the butter-chocolate mixture. Slowly stir in the flour, cocoa powder and baking powder.
➋ Line a cast iron pan or the lid of a Dutch oven with baking paper and grease the edges with a little butter. Pour the batter into it and spread it evenly. Set a grill with a lid to around 190 °C and place the pan on the grill. Bake the brownie in the grill for 25 minutes.
➌ In the meantime, heat a Dutch oven or another pan and add sugar and water. Stir briefly and bring to the boil without stirring.
➍ As soon as the mixture is light brown, remove the pan from the heat. Add the whipped cream and whiskey and season with salt. Stir until all the components have combined to form a nice caramel sauce. Allow to cool slightly and pour over the still warm brownie.
Tip: Instead of whiskey, the caramel sauce can also be prepared with orange liqueur. Cherry or orange juice are a good non-alcoholic option.
Recipe by Andrea Snijder
The Dutch Dutch Oven specialist Andrea Snijder has created this delicious dessert for FIRE&FOOD, which can be prepared and enjoyed in a relaxed and good mood on various occasions.
More info: www.frontiercooking.nl
Recipe from FIRE&FOOD Magazine 01/2019
