Chocolate brownie and peaty whisky sauce

Recipe ingredients:

(for 4 people)

150g of dark chocolate
100 g of butter
100 g of flour
150g icing sugar
20g cocoa powder
2 eggs
1 pinch of salt

For whiskey sauce:
150 g of English cream
60 g of whiskey peated

Preparation:

Melt the chocolate in a water bath and once melted add the butter. 
Mix well, leave the liquid in hot water bath.
Sift the flour, icing sugar and cocoa.
Incorporate wire eggs lightly beaten with a pinch of salt.
Add the chocolate and butter mixture and mix well.
Pour the mixture into a square pan 22 cm covered with baking paper and bake at 180 degrees for 30/35 minutes.
Mix well whisky and English cream.

Presentation:

Cut the brownies into single portion squares. Serve with the sauce and enjoy a ringlet of whipped cream.