Brownies - Baileys Irish Cream

By mariannefeldman

(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com
Baileys Irish Cream Brownies

These are so good you’ll hear about it from Kilkarney to Kildare to Kansas. It's not the pipes are are calling; it's the sinfully decadent brownie with the kiss of the Irish in it. You can use Baileys Irish Cream in these or O'Caseys Irish Cream. Irish cream liqueur is a blend of Irish whisky, with pure Irish cream, and touches of vanilla. Classic Baileys Irish Cream now comes in a chocolate or caramel tinged version but the classic is what you need in this recipe. (Irish Cream is pure Irish whisky, with pure Irish cream, and vanilla, among other things – it is heavenly) This is a brownie which is about the best brownie on its own. Then you doll it up with a unique Irish Cream ganache which looks like icing but tastes like a molten truffle. Then, if you are in love or just want to be extra nice to those around you and want to go the distance, you offer a puddle of warm sticky toffee sauce on the side. You have three options and all will bring you luck and your own entourage. It's a baker thing. (For gift giving, bring the sticky toffee stuff in a jar and just box up the brownies, with the special Irish Cream frosting and a shamrock).

Ingredients

• Brownie Part
• 1 cup unsalted butter
• 14 ounces semi-sweet chocolate, in chunks
• 4 tablespoons cocoa
• 2 1/3 cups sugar
• 2 teaspoons pure vanilla extract
• 1 tablespoon Irish whisky
• 6 eggs
• 2 cups all-purpose flour
• Pinch salt
• Irish Cream Ganache
• 1 cup Bailey’s Irish Cream (or similar liqueur, O’Casey’s is another one)
• 1 1/2 cups semi-sweet chocolate, finely chopped
• Sticky Irish Whisky Toffee Sauce
• 2 cups sugar
• 1/4 cup water
• 1/3 cup whipping cream
• 1/4 cup Bailey’s Irish Cream (or O’Casey’s Irish Cream)
• 3 tablespoons unsalted butter

Preparation

Step 1

Preheat oven to 350 F. Generously spray a 9 by 13 pan with non-stick cooking spray and place it on a parchment paper-lined baking sheet.


For the Brownie Part, over low heat, in a heavy bottomed 2-quart saucepan, melt the butter and chocolate together, and stir to smooth. Add in cocoa. Remove from heat and spoon out into a large bowl and let cool to room temperature.


Add in the sugar, vanilla and then the eggs and whisky until smooth. Fold in the flour, salt, and then walnuts and stir to make a smooth batter. Pour or spoon into pan.

Bake 30-40 minutes or until brownies seem just set. It is impossible to test these but if you do under do them the first time (time it for the next time: your oven, your taste, your brownie texture preference). Better to underbake them, and serve them chilled, than overbake them. Cool brownies very well.

For the Irish Cream Ganache, in a small saucepan, heat the cream and Bailey’s to just simmering. Stir in the chocolate and stir or whisk to melt chocolate and take off the heat. Stir to melt chocolate consistently. Chill until firm.

While the brownies are baking, prepare the Irish Whisky Sticky Toffee Sauce.

In a heavy-bottomed, 2 1/2 quart saucepan mix the sugar and water over low heat. Cook, stirring occasionally, 15-20 minutes, until it reaches a dark amber color. Throughout the cooking, brush the inner sides down with a pastry brush dipped in cold water (this prevents crystals from forming on the sides and going into the syrup). Remove from the stove and place the saucepan in a sink. Taking great care to avoid spattering and standing away as much as possible, stir in the whipping cream, Bailey’s Irish Cream, and butter. This will cool the mixture but it will also foam and bubble up quite significantly so take care. You should have a thick caramel.

Soften the Irish Cream Ganache (warm up a bit or soften with wooden spoon). Spread on brownies and refrigerate until an hour before serving.

To serve, place a brownie on a plate, drizzle with the warm sauce. Garnish with a shamrock.

Makes 16-30 brownies, depending on size.

© This is a Marcy Goldman/BetterBaking.com original recipe