20 June 2016

Rye rye whisky brownies

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.


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


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.


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


  1. oh my, I want one right now!

  2. Wow 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.

    1. Yes, 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.

  3. Ooh 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.

    1. Thank 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. :)


Thanks for reading! I would very much appreciate any comments or suggestions from you.