Since I spend my summers away from home in a camp, I was unsure how I would be able to put together a recipe without a functioning kitchen. Well, with a little innovation I was able to put this together. Then I brought it to a “panel” of tasters consisting of administrators, staff members, and campers, all eager for a taste. The reviews were fantastic!
Brownie Cups with Butterscotch-Whiskey Sauce
- Cook & Prep: 55 m
- Serving: 12
Prepare Pecan Nut Crisp
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Whisk egg white with sugar until blended. Stir in pecans until coated.
Spread mixture onto a Gefen Easy Baking Parchment-lined baking sheet.
Bake for 15–20 minutes, until dry. Allow to cool.
Bring sugar and water to a boil in a small heavy saucepan over medium-high heat, stirring until the sugar is dissolved.
Boil without stirring but washing down any sugar crystals with a wet pastry brush until syrup starts turning a golden brown (approximately five minutes).
Continue to boil swirling pot occasionally, until syrup is a deep, golden butterscotch color. Watch carefully, as it can burn quickly.
Remove the pot from heat and add the remaining ingredients. Stir carefully, since the butterscotch may start hissing and splashing. Return the pot to the heat and continue stirring till the butterscotch is smooth.
To assemble, place a brownie on a plate, top with a scoop of ice cream, and pour sauce and nuts on top.
Both the pecan crisp and the sauce can be made a few days ahead of time. Keep the pecan crisp in an airtight container and store at room temperature. Sauce should be kept refrigerated. Remove from the fridge an hour before serving and mix well.