Thin Lizzy: Whiskey in the Bar

I've been trying to write a Thin Lizzy post for some time now – you'd think it would be easy, since I have enough love and enthusiasm for this band to fill several blogs, let alone a single post. 

But instead of writing reams about the inspirational talent of Ireland's greatest rock export (and no, that cannot be argued), I decided the best I could offer would be a carefully considered combination of my favourite flavours. So I've made a rich, chocolate brownie-style bar studded with Irish whiskey-infused Californian raisins, topped with coffee frosting and a dark chocolate glaze. Just like Lizzy, this bake really comes alive when a little bit of Californian sunshine is thrown in. 

I'm beyond excited about going to the final UK date on Lizzy's farewell tour this evening. There may have been a few line up changes, but with Brian Downey on drums, Scott Gorham on guitar, Darren Wharton on keys, Ricky Warwick on vocals, Damon Johnson on guitar, and Marco Mendoza on bass, it's a truly astonishing feat to have as much charm, energy and enthusiasm as these guys have. I'd love to sign off by referencing a few of their best songs, but the truth is there are too many classics to begin calling out favourites. The name may be retiring, but thank god a brilliant band will live on.

Whack for my daddy-o...

Whack for my daddy-o...

There's whiskey in the jar-o.

 

Whiskey in the Brownie Bar

(Makes 12 bars)

• Californian raisins  200g

• Irish whiskey  6 tbsp

• butter  200g

• golden caster sugar  250g

• eggs  3

• chocolate  250g, melted

• plain flour  60g

• cocoa powder  60g

• baking powder  1 tsp

COFFEE FROSTING

• butter  75g
• cream cheese  75g
• icing sugar  300g
• strong, cold coffee  4 tbsp

CHOCOLATE GLAZE

• dark chocolate  100g
• butter  3 tbsp
• golden syrup  1 tbsp

1. Soak the raisins in the whiskey for at least 30 minutes, then heat the oven to 180C/gas 5 and butter and line a 20cm-square brownie tin. 
2. Beat the butter and sugar until pale and creamy, then while still beating, add the eggs, mix until combined, then slowly pour in the melted chocolate. Add the raisins and whiskey, then fold in the flour, cocoa and baking powder. Bake for 35-40 minutes, until just set in the middle. Allow to cool in the tin for 10 minutes, then cool on a wire rack.
3. To make the coffee frosting, mix the butter and cream cheese, then slowly add the icing sugar and coffee bit by bit, tasting as you go to check the balance. Add more icing sugar if needed. Spread the buttercream on the cooled brownie, then freeze for at least an hour.
4. To make the chocolate glaze, melt the chocolate in a bowl over a pan of simmering water with the butter and golden syrup. Cool a little.
5. Take the brownie out of the freezer, then pour the glaze over the frosting, smoothing with a palette knife as you go. Allow to set.