You know what we haven't made in a while? Brownies.
Only joking! How could I forget last month, when we had brownies up the wazoo.
Even so, how could I pass up an opportunity to make Irish cream brownies for St. Patrick's Day?
These brownies are plenty fudgy, and the Irish cream isn't overwhelming, which I appreciated. If you really like the taste of Irish cream, you may want to add a bit more.
I cut the brownies into 16 pieces and topped each one with a dollop of whipped cream infused with Bailey's. I adjusted the whipped cream recipe a little from the original, because I had a feeling it wouldn't be sweet enough for me, and I like my whipped cream sweet. Then I dusted the brownies with cocoa powder, which honestly was more for aesthetics than taste.
Keep in mind that if you make the whipped cream, you'll have to serve the brownies pretty close to immediately; otherwise, the whipped cream will start to break down (unless you add gelatin).
Recipe: Irish cream brownies
Adapted from the St. Petersburg Times
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup semisweet chocolate chips
- 1/4 cup butter
- 1 cup sugar
- 1 teaspoon instant coffee
- 2 large eggs
- 1/4 cup Bailey's Irish Cream
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1/2 tablespoon Bailey's Irish Cream
- Cocoa powder for dusting (optional)
- Preheat oven to 350˚F and coat a 9-inch-square baking pan with cooking spray.
- (Note: When measuring flour and cocoa, lightly spoon them into measuring cups and level with a knife.) In a small bowl, whisk together the flour, cocoa, baking soda and salt.
- Melt the chocolate chips and the butter in a large heatproof bowl set over a pot of simmering water, stirring until smooth. Cool slightly. (But keep the water simmering for the next step.)
- To the melted chocolate mixture, add the sugar, instant coffee, eggs, Bailey's and vanilla, whisking until combined. Return the mixture to the pot of simmering water, stirring until the sugar dissolves, and then remove from heat.
- Fold in the flour mixture, stirring just until moist. Spread the batter evenly in the prepared pan and bake for 20 minutes, or until a wooden pick inserted in center comes out almost clean (if it's completely clean, the brownies will be overdone). Let the brownies cool completely on a wire rack.
- For the topping, beat the cream, sugar and Bailey's until stiff peaks form. Dollop on top of brownies, and dust with cocoa powder if desired.
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