A tasty treat to impress your dad this Father’s Day
For the brownie:
150g Unsalted Butter
150g Soft Light Brown Sugar
125g Caster Sugar
125g Dark Chocolate
125g Self Raising Flour
For the icing:
120g Icing Sugar
2 tbsp Clarke’s Bourbon Whisky
Equipment: 23cm square tin (greased and lined)
Pre-heat oven to 180°C/Gas Mark 4.
Melt the butter and dark chocolate together.
Beat in both of the sugars until smooth.
Add in the eggs one at a time.
Carefully fold in the flour.
Bake for 30 minutes until just set (it should be a little gooey) then leave to cool.
When cooled make the whisky icing by stirring the ingredients together until smooth.
Cut the brownie into either 3x3 (9 large) or 4x4 (16 small).
Drizzle over the whisky icing and serve.