INGREDIENTS:
60 g butter
150 g fine granulated sugar
75 g dark brown caster sugar
125 g dark chocolate
1 tbsp syrup
2 eggs
100 g flour
20 g cocoa powder
1 tsp. baking powder
for the sauce:
100 g sugar
60 ml water
125 ml whipped cream
2½ tbsp. Laphroaig, this is a
Scottish Islay single malt whisky
½ tsp. salt
additionally needed:
Dutch Oven
skillet
baking paper
saucepan
Preparation method
In a Dutch oven, heat the butter, both types of sugar, chocolate, and syrup. Stir until the butter and chocolate are melted. The sugar does not need to be dissolved. Let cool to lukewarm/room temperature. Beat the eggs until light and fluffy, then add the chocolate mixture and mix until smooth. Slowly add the flour, cocoa powder, and baking powder, stirring well. Don't overmix the flour, or the brownies will be less moist. Line the bottom of a skillet with parchment paper and grease the sides with butter. Pour the batter into the skillet and smooth it out. Preheat the barbecue to 190°C (375°F) and bake the brownies for 25 minutes. Meanwhile, heat the saucepan and add the sugar and water. Stir briefly. Then, simmer without stirring until the mixture turns light brown, then remove from the heat. Add the heavy cream, whiskey, and salt, stirring constantly until combined. Let cool slightly and pour over the warm brownies.
Tip
The Laphroaig has a smoky flavour that adds an extra dimension to the caramel sauce. A
An alternative to this whisky is Grand Marnier. Or go for a non-alcoholic version with cherry juice.
or orange juice. 
