Recipe for brownies with whiskey ganache

Brownies with Warm Whisky Ganache

Chef Serge Jost of Edmonton's Fairmont Hotel MacDonald offers up his recipe for indulgent, chocolatey brownies served with a side of whiskey ganache. Jost points out that it's important to heat the spirit first to reduce the amount of alcohol before finishing the ganache because a dessert with too much booze in it isn't so wonderful to spoon into. Much like a good cocktail, a god dessert is all about balance!


240 g dark chocolate
150 g unsalted butter
2 free-range eggs
175 g caster sugar
2 drops vanilla extract
20 g 70% cocoa powder, sifted
1 Tsp (5 g) baking powder
60 g plain flour, sieved
100 g walnuts, roasted and lightly chopped
100 g 39% milk chocolate, roughly chopped
Icing sugar for dusting


  1. Preheat oven to 350º F. Line a deep-sided baking tray with parchment paper.

  2. Melt the dark chocolate and butter in bowl over a bain-marie. Stir constantly until they have melted completely; take the bowl off the bain-marie and leave to cool slightly.

  3. Whisk the eggs and sugar in an electric mixer until doubled in size. Once the egg mixture is aerated, fold in the melted butter and chocolate mix, being careful not to knock the air out of the mix.

  4. Add the rest of the ingredients and pour into your baking tray. Place in the oven. It should take approximately 30 minutes for the brownies to cook; check by pushing a cocktail stick into the tray. The stick should come out slightly wet.

  5. Once done, remove from the oven and let cool on a wire rack. Leave in the fridge overnight to set.

  6. Take the brownie out of the tray and remove the greaseproof paper. Have the flattest side down on the chopping board. Begin to square up the sides and then cut into rectangles in 2 cm wide strips.

Whisky Ganache 

Total prep and cook time 10 minutes

600 mL cream 

500 g 70% dark chocolate  

200 mL Jack Daniels 

Melt cream and chocolate on double boiler, stirring occasionally.

In a small pot or pan, burn off the alcohol from ¾ cup (180 mL) whisky reserving, 4 tsp (20 mL) to add later. 

Once the cream and chocolate forms a homogenous mixture, add the whisky and finish off with reserved whisky for an extra kick.

Serves 6-8

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