Juuri
unaged rye whisky is the star of the show in these brownies. It's
distilled by Kyrö Distillery Company in my birth place in
Isokyrö, Finland. I've written about these guys a few times before
and just can't get enough of their products. In the meanwhile their
range has grown and I can't keep up tasting everything and
introducing it here. Luckily in August I will be going to Finland
again and should get a chance to sample a few of their products. The
title of the post is a reference to the distillery's products and
marketing, as they often use the “rye rye” thing.
For the recipe
itself I took guidance from Waitrose's Chocolate and Whisky Brownie Cake, but have posted my own version below. I added some
rye flour to the recipe as well to make it double rye with the
whisky. I wanted to make sure that I'll get a nice and dense texture
for the brownie and thought it's best to take some advice from other
recipes. Here's how I made the brownies.
Ingredients
Brownie dough
150 g dark baking
chocolate
150 g butter
2 eggs
250 g sugar
50 g rye flour
75 g wheat flour
1 tsp baking
powder
Other ingredients
50 ml Juuri unaged
rye whisky
300 ml double
cream + 1 tbsp sugar + 2 tsp whisky
Handful of fresh
raspberries
Vanilla ice-cream
Method
Melt the chocolate
and butter in a water bath.
Whisk the eggs
with the sugar.
Add the cooled
chocolate and butter mix to the eggs and sugar.
Carefully add the
flour and baking powder and mix into a dough.
Line a baking tin
with baking paper and grease it. I baked mine in a 27 x 17 cm
rectangular baking tin.
Bake at 180 C for
about 35 minutes. The dough should be a bit soft in the inside, which
you can test with a skewer.
Let rest in the
tin for 15 minutes after the baking.
Remove from the
tin and pour the whisky on the top.
Let rest for at
least 10 minutes and then cut into squares.
Serve the brownies
with whipped whisky flavoured cream, vanilla ice-cream and fresh
raspberries.
Enjoy!
I'm
entering the recipe to the We should cocoa challenge.
It's hosted this month by Johanna from Green Gourmet Giraffe and co-hosted by
Choclette from Tin and Thyme.
This month's theme is malt, which got me curious and thinking of some
nice combinations. I was certain that the maltiness to my recipe
would come from either beer or whisky, but went with whisky in the
end. It was nice to be baking for a change.
Have a nice week!
Your VegHog
oh my, I want one right now!
ReplyDeleteThanks Laura, it is tasty! :D
DeleteWow that looks like it packs a punch - was quite surprised that you poured the whisky over the top - makes it a really grown up brownie with the cream and raspberries and looks delicious. Thanks for sending to We Should Cocoa.
ReplyDeleteYes, there's a nice whisky flavour throughout. Of course there could be kids' bits without whisky as well, it's easy to divide at the stage before adding the whisky.
DeleteOoh whisky doused brownies. I'm loving the sound of these. This is such an interesting post, because although I've used rye flour to great effect in the odd bake, I generally forget all about it. Rye flour is wonderful and gives a really nice texture and flavour to bakes. I also didn't know there was such a thing as rye whisky - how fabulous. Thanks for joining in with We Should Cocoa.
ReplyDeleteThank you very much for your kind comment! I hadn't tried rye whisky either until I was introduced to the products of the Kyrö Distillery. Rye flour is widely used in my home country Finland, that's why I want to add it pretty much everywhere. :)
Delete