This is the recipe and I plan to add 1/2 cup of scotch to it

115g salted butter

200g coarsely chopped quality semi-sweet chocolate

150ml brown sugar

50ml white sugar

3 large eggs 

1 teaspoon vanilla extract

80g flour

2 Tablespoons unsweetened cocoa powder

1/4 teaspoon salt

100g semi-sweet chocolate chips

I honestly have no idea, but I feel sure the texture would be seriously compromised, unless you are substituting scotch for another liquid ingredient.  

I really don’t know anything about the science of recipes... I’m the kind of baker that would go ahead & do it  w/o considering how that much will effect the outcome:)   If you decide to go ahead do understand they will not be as fudgey (or whatever consistency usual)   As Sandra said your adding liquid that is not usually used.  Do let us know if you do  it

i would add the booze in the form of a glaze for on top afterwards -- baking with it kind of cooks it out of the whole deal y'know? -- and yes would mess up the recipe --look up bacardi yellow rum cake and check out that delicious cooked glaze just sub in the kind of liquor you want -- or just use the booze with confectioners sugar to make a glaze to drizzle on --