Brownies with Irish Whiskey and Currants
From Nancy
Silverton's Pastries from the La Brea Bakery
1 cup (5 ounces) hazelnuts
12 ounces bittersweet chocolate
2 sticks unsalted butter
1-1/4 cups Irish whiskey (see note)
1-1/2 cups currants or raisins
2 cups granulated sugar
1/2 teaspoon (preferably kosher) salt
2-1/4 cups unbleached all-purpose flour or unbleached
pastry flour
Unsweetened cocoa powder, optional
Adjust
the oven rack to the middle position and heat the
oven to 325°F.
Spread
the hazelnuts on a baking sheet and toast in the oven
until lightly browned, about 10 to 15 minutes. Shake
the pan halfway through to ensure that the nuts toast
evenly. Allow to cool for a few minutes. Gather the
nuts into a clean kitchen towel and rub together to
remove the skins. |
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Turn
the oven up to 350°F.
In
a stainless-steel mixing bowl set over a pot of gently
simmering water, melt the chocolate and butter together.
Transfer to a large mixing bowl.
In
a small saucepan over low heat, heat 1 cup of the
whiskey with the currants or raisins, stirring constantly
to prevent the liquid from burning on the sides of
the pan. Cook until the liquid is sticky, bubbly and
reduced, about 3 to 5 minutes. Set aside.
In
the bowl of an electric mixer fitted with the whisk
attachment, beat the sugar, eggs and salt on medium-high
until thick and mousse-like, about 3 to 5 minutes.
Add the flour in 3 batches, turning the mixer off
before each addition and mixing on low until combined.
Stir in the currant mixture, hazelnuts and remaining
1/4 cup of whiskey.
Pour
into the prepared pan and spread to an even thickness.
Bake
for 20 to 25 minutes, until firm to the touch.
Cool
and refrigerate. Before serving, slice into squares.
If desired, sift a fine layer of cocoa powder over
the surface, brushing off the excess cocoa for a velvety
finish.
Yields
15 (3/4-inch) brownies.
Note:
The addition of whiskey means this is, of course,
an adults-only recipe.
(Updated: 10/01/08 SN)
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