Irish Whisky Brownies

Preheat the oven to 325ºF. Lightly grease a 9-inch baking pan or line with parchment paper.

Melt the chocolate and butter together in the top of a double boiler or bowl placed over barely simmering water. Do not allow the bowl to touch the water. Stir until the butter and chocolate are melted and smooth, remove from the heat and allow the mixture to cool for 5 minutes.

Place the sugars in a mixing bowl, and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended. Scrape down the sides of the bowl.

Add the vanilla and 6 tablespoons of the Whiskey. With the mixer on, add the eggs one at a time until the egg is just blended. Scrape the bowl and blend until the mixture is smooth.

Add the flour and salt folding in the mixing with a rubber spatula, making certain to incorporate any flour in the bottom of the bowl.

Spread the batter evenly in the prepared pan. Bake the brownies in the center rack of the oven until a thin crust forms on top and a tester inserted in the center come out with moist crumbs, 45–50 minutes.

Transfer the pan to a wire rack and brush the remaining 3 tablespoons of whisky over the top of the brownie with a pastry brush. Allow to cool for at least one hour.

When the brownies are cool, prepare the glaze: Place the sweetened condensed milk and chocolate chips in a sauce pan. Over medium low heat melt them together. Stir until very smooth. This makes a large amount of glaze, it is up to you how thick you would like this to be. I typically use only half the amount and save the remainder to pour over ice cream.

Using an offset spatula, spread the glaze evenly over the surface of the brownie Place the pan in the refrigerator for 2–4 hours so the glaze will set and it is easier to cut the brownies. Cut them into 1 ½ inch squares.