This is a recipe I’ve been working on for ages but have finally perfected.
2 cubes butter
1/3 pound dark semi-sweet chocolate
1 cup sugar
1/2 cup raw wildflower honey, local if you can get it.
1.5 cups flour
shot glass full of your favorite cooking whiskey (I prefer bourbon, but you could use scotch too).
- Melt butter and chocolate in saucepan
- Add sugar, remove from heat and stir it in.
- Add flour, stirring constantly
- add eggs
- add whisky and honey
- use a little bit of soft butter or oil to coat your pan so they don’t stick.
- pour batter into pan.
- bake at 400f for 30-40 minutes, depending on your oven. When it’s done you should be able to stick a knife in it and have it come out clean.
The result is something somewhere between fudge, a brownie, and a chocolate souffle. It’s very rich but not over-sweet. As you might guess this is a dessert for adults and would be wasted on children who wouldn’t appreciate it. The combination of honey and bourbon gives the chocolate a darker fuller flavor which works well with the dense and creamy texture.