Boozy brownies

22 November 2022

The Glen Grant Ten Year Old Single Malt Scotch Whisky recently won Jim Murray’s Whisky Bible 2013 award for the 10 years and under category. Jim Murray says “This has been one of the most consistent Speyside whiskies for a long time. But this year the 10-year-old has excelled to the point of taking the breath away. Obviously very high quality ex-bourbon casks are meeting Glen Grant’s uniquely crisp barley with rare panache. This is a tough category to win, but has done so with aplomb.”

When I was given a bottle of Glen Grant single malt whisky to test, I couldn’t say no. While I’m no cigar-loving whisky connoisseur, I am a firm believer that it goes exceedingly well with dark chocolate.

This is my version of a boozy brownie, adapted from Gourmet Traveller and inspired by Bourke Street Bakery. It’s fudgy with a capital F.


300g butter, roughly chopped
300g good quality dark chocolate, roughly chopped
350g brown sugar
6 medium sized, organic free range eggs
300g plain flour, sifted
120g good quality cocoa sifted
16 pitted prunes
150ml Glen Grant single malt whisky

Soak prunes in whisky for at least 2 days (and no more than 5 days). Drain well.

Preheat oven to 150C.

Melt butter and chocolate in a large bowl over simmering water, stirring until well combined.

Stir in sugar the add eggs one at a time, mixing well after each addition.

Add flour and cocoa and mix until just combined.

Pour half the mixture in a lined 20cm square tin then spread the soaked-prunes. Top with the remaining brownie mixture and bake for at least 45 minutes but no more than 50 minutes.

Allow to cool completely in tin. Cut into squares and enjoy with a glass of Glen Grant.