Walt Disney World Resort is celebrating its 50th anniversary. So in this week's Chef's Kitchen, we get to pay homage to Walt Disney's Irish-born grandfather.

Kepple Elias Disney was born in Kilkenny, Ireland. So, the executive chef at Disney Springs' Ragland Road, Mark O'Neill, has created a whiskey brownie incorporating the namesake Ale (Kilkenny) in a half-century celebratory treat.

Let's cook!

Raglan Road's Whiskey Caramel and Kilkenny Chocolate Brownie, toasted marshmallows, graham cracker crumb (Courtesy: Raglan Road)

Recipe and process:

For the brownie:

 1lb butter
 1lb bittersweet chocolate
 2lb sugar
 8 each eggs
 3/4 cup Kilkenny Cream Ale (Any Amber Ale will do)
 2 tsp salt
 1 lb flour
 1 cup cocoa


Melt butter and bittersweet chocolate in a double boiler with a large metal bowl. Add sugar, eggs, milk and salt. Mix until all is incorporated.

Sift the flour and cocoa powder and add to the mix, mix well just until everything is combined. Don’t overmix.

Pour into an 8”x8” mold or pan greased or lined with parchment. Bake at 330 F. for 17 to 20 minutes.

When cooked, leave to lightly cool at room temperature, turn out onto a cutting board and wrap a double layer of foil or a cake mold of the same size to create a raised wall, approx 2 inches, spray the raised areas with oil so the caramel won’t stick when poured on.

The brownie needs to be at room temperature when the caramel gets poured on top so its sticks together, if it is cold the caramel will not stick properly.

For the Whiskey Caramel:

 1 cup Sugar
 6 Tbsp Butter
 ½ cup Heavy cream
 ½ cup Whiskey
 ½ tsp salt


In a wide heavy bottom pan add the butter and sugar to dissolve, cook the mix until it starts to caramelize and turns a dark golden color.

Add the heavy cream whisking constantly to avoid any lumps of caramel and reduce to consistency, add the salt and whiskey whisking it in thoroughly.

When reached the desired consistency pour the caramel on top of the brownie, let set before you chill it. Place the brownie in the fridge and chill.

When fully chilled place the brownie on a cutting board, remove the foil and with a hot knife trim the edges to get clean edges, use a hot cleaned knife to cut the brownie into the desired sizes. About 12 large slices.

Graham cracker crumble:

 1 ½ cups Graham Cracker smashed but still with some course pieces
 4 Tbsp unsalted butter
 ½ tsp Salt


Melt the butter, add the smashed graham cracker and salt and mix well. Sprinkle the crumble.