One day during a morning walk with my husband, we discussed the artists we liked and disliked, and Jackson Pollock happened to be in our conversation. Trust me, we are not sophisticated as you might think. We talk about everything under the sun from Kevin the minion to black hole; it just happened to be art that day. The thing is even though we are inclined to favour Jan Vermeer than Pollock, we can’t say we dislike Pollock’s works entirely. Without Pollock’s distinctive style, how can we be sure that we prefer Vermeer, right?
I am not one to give you an accurate review about Pollock because I prefer arts during Renaissance and Baroque, not post-WWII abstract expressionism. Having said that, I don’t hate the chaos and mayhem Pollock’s works speak to me either. In my opinion, they are interesting and exciting even though they are not my favourite and I don’t understand them.
These brownies are the same way. They are different, chaotic yet yummy with distinctive flavour. Regular fudgy brownie have been transformed into ‘Jackson Pollock’ brownies because of sugared whiskey hazelnuts added and all the drizzles on top. They might not look oh-so-pretty, but they are sticky and yummy beyond your imagination. You might not quite get the concept of these brownies, but I’m pretty sure you will like them anyway.
I made these with Valentine’s day in mind since the romantic day comes near. Truthfully, I was thinking of some poor guy who tried to prepare a romantic meal for the girlfriend when I made these. Dude, you can make these brownies. You may get a take-out, but you must definitely make dessert. Trust me, even if they don’t come out as planned, she will love the effort regardless. 🙂
Happy Valentine’s day.
- 4 oz. (1 stick butter) unsalted butter
- 8 oz. bittersweet chocolate (60% cacao)
- 1 cup sugar
- 4 large eggs
- 3/4 cup all-purpose flour
- a pinch of salt
- non-stick baking spray
- sugared whiskey hazelnuts
- 300g. shelled hazelnuts
- 100g. sugar
- 1 teaspoon sea salt
- 1 tablespoon whiskey
- Whiskey caramel sauce, to drizzle
- 1/2 cup caramel sauce
- 1 tablespoons whiskey
- Chocolate sauce, to drizzle (option)
- Preheat the oven to 350F. Spray an 8-inch square baking pan with non-stick baking spray. Line the pan with parchment paper with extra hanging on the sides. Set aside.
- To make sugared whiskey hazelnuts, coat & toss hazelnuts, sugar, salt & whiskey together, then bake for 15-20 minutes or until golden. Let cool & roughly chopped.
- To make whiskey caramel sauce, heat the caramel sauce in a saucepan then add whiskey. Stir until well-combined, and let cool to room temperature.
- Add chocolate and butter in a bowl over simmering water to melt, then let cool to room temperature. Stir in sugar until well-combine. Whisk in one egg at the time until smooth; each egg needs to be well-combined before adding the next one. Gently fold in flour and salt; once mix, add a cup of sugared whiskey hazelnuts to the batter and gently fold.
- Pour the mixture into the prepared pan, sprinkle more sugared whiskey hazelnuts on top
- and bake about 30-40 minutes. When insert a cake tester in the middle, it should come out a bit gooey, NOT completely clean. Let cool for 10 minutes.
- Run a knife around the pan, and lift up the brownies out onto a wire rack. Let cool to room temperature. Cut into many square pieces. Drizzle each with whiskey caramel sauce and chocolate sauce. Serve it alone or with vanilla ice cream.
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