Baileys Brownies
Yield: 16 servings
Calories: 174kcal
The addition of Baileys adds a subtle kick of sophistication to the classic brownie, making it a perfect dessert to enjoy with a cup of coffee or after a delicious meal.
Ingredients
Brownie
- 3 ounces (87 g) unsweetened chocolate, broken into pieces
- 6 tablespoons (84 g) unsalted butter, cut into 8 pieces
- 1 cup (198 g) granulated sugar
- 2 large eggs, room temperature
- 3 tablespoons (45 ml) Baileys, or homemade Irish cream
- ½ cup (71 g) all-purpose flour
- ¼ teaspoon (1 g) baking soda
- ¼ teaspoon (1 g) kosher salt
- ¼ cup (43 g) white chocolate chips, plus more for topping
- 2 tablespoons (25 g) semi-sweet chocolate chips, plus more for topping
Icing
- ¾ cup (85 g) powdered sugar
- 2 tablespoons (30 ml) Baileys Irish Cream
Instructions
- Prepare the Pan - Adjust the oven rack to the lower third position. Preheat to 350ºF (177ºC). Line an 8x8-inch pan with foil. Leave extra foil hanging over the edges to use for grabbing later. Press the foil into the corners and up the sides. Lightly grease with baking spray or vegetable oil and set aside.
- Melt the Chocolate - In a microwave-safe bowl, heat the unsweetened chocolate and butter for 1 minute on high power. Stir until the chocolate melts. If needed, heat for an additional 15 seconds.
- Whisk the Sugar and Liquids - To the bowl of melted chocolate, whisk in the granulated sugar until smooth. Add the eggs, one at a time, whisking after each addition until combined, about 30 seconds per egg. Whisk in the Irish cream, one tablespoon at a time, until combined.
- Combine Dry Ingredients - In a separate medium bowl, whisk the flour, baking soda, and salt.
- Fold in the Flour and Chocolate - Add the flour mixture to the bowl of chocolate in 3 additions. Gently fold with a spatula until the batter is just moistened, with flour streaks just disappearing. Do not overmix. Stir in 1/4 cup white chocolate chips and 2 tablespoons semi-sweet chocolate chips.
- Bake - Evenly spread the brownie batter in the prepared baking pan. Sprinkle more chocolate chips on top. Bake until a toothpick inserted into the center comes out with just a few crumbs attached, about 25 to 30 minutes. Rotate the pan halfway through baking.
- Let it Cool - Allow the pan to cool on a wire rack until it reaches room temperature, about 1 to 2 hours. Use the foil sling to lift and remove the brownie from the pan. Discard the foil and place the brownie on a cutting board.
- Make the Icing - In a medium bowl, whisk together powdered sugar and Irish cream until smooth. If needed, adjust the consistency with more powdered sugar or Irish cream.
- Drizzle with Icing - Transfer the icing to a piping bag or small resealable bag. Cut off the tip to create a small opening. Drizzle the icing over the top of the brownies. Allow it to dry and set before cutting, about 10 minutes.
- To Serve - Cut into 16 small or 9 large pieces.
Notes
- For Non-Alcoholic Icing: Add whole milk instead of Irish cream and ½ teaspoon of vanilla extract.
- Storing: Store the brownies in an airtight container for up to 5 days.
- Shinier Icing: Add 2 teaspoons of corn syrup to the icing mixture. It will dry more glossy.
Nutrition
Calories: 174kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 63mg | Potassium: 73mg | Fiber: 1g | Sugar: 17g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Recipe Link
Recipe Video