Brownie Cups with Butterscotch Whiskey Sauce

By mrsmosey

Ingredients

• Pecan crisp:
• 1 brownie recipe, baked in muffin tins
• vanilla Ice cream
• 1 extra-large Egg White
• 1/4 cup packed Dark Brown Sugar
• 1 cup chopped Pecans
• Butterscotch Whiskey Sauce:
• 1 cup granulated Sugar
• 3 Tbsp Water
• 2 Tbsp Whiskey
• 1 Tbsp light Corn Syrup
• 8 oz pareve Whipping Cream
• 1/4 tsp Salt
• 1 tsp Vanilla Extract

Preparation

Step 1

Prepare pecan nut crisp:
Preheat oven to 400.
Whisk egg white with sugar until blended.
Stir in pecans until coated.
Spread mixture onto a parchment lined baking sheet.
Bake for 15-20 minutes, until dry.
Allow to cool.

Sauce:
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 (app 5 minutes).
Continue to boil, swirling pot occasionally, until syrup is a deep golden butterscotch color.
Remove from heat and add the remaining ingredients.
Return the post to the heat and continue stirring until the sauce is smooth.

To Assemble:
Place a brownie on a plate, top with a scoop of ice cream, and pour sauce and nuts on top.