Today’s recipe is a batch of scrumptious, fudgey chocolate brownies with a fancy festive spin: Brownies with a splash of Baileys Irish Cream!
We all know that Baileys and hot chocolate make for a deliciously indulgent pair. Also a naughty pair. Don’t you feel a little sneaky when you spike your hot cocoa on a cold winter’s night? Shh don’t tell Grandma at the Christmas party. (Or make one for her, even better!) Why not vamp up your dessert in the same decadent fashion? Are you going to be naughty or nice this Christmas? (haha..sorry I had to.) Well, now you can join the naughty club with a batch of these boozy brownies…
A Week of Christmas: Day 4
Don’t leave these out for Santa, we want him sticking to his DD duties.
This recipe is an adaptation of a top reviewed recipe on the internet- Glorious Treat’s “Best Brownie“. With a little tweaking here and there, I’ve altered it to include today’s featured liqueur. The internet’s best brownie has now become better. This brownie will be the creamiest, fudgiest, (yummiest) brownie recipe for you to share with friends this holiday season!
It is also a double chocolate recipe. For the final step, add top quality dark and white chocolate chips along with some roasted walnuts to your batter and you will have one exquisitely concocted brownie. Get ready:
Boozy Baileys Holiday Brownies
Yield: 1 pan of brownies Supplies: 9 x 13 pan Bake: 350 F. Bake Time: Approx 30 mins
5 large eggs 1 1/4 cup unsweetened cocoa powder 1 tsp salt 1 tsp baking powder 1 tsp espresso powder 1 cup butter, cut into 1/2-inch pieces 1/4 cup Baileys Original Irish Cream Liqueur 2 1/4 cups sugar 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 1/2 cups semisweet or bittersweet chocolate, or chocolate chips (do not exceed 70% cacao) 1/2 cup coarsely chopped high-quality white chocolate (I got mine at Whole Foods in the bulk section.) 1/2 cup roasted walnuts, chopped (optional)
1. Preheat oven to 350 deg F and lightly grease a 9″x 13″ pan. Grease or line bottom of pan with parchment paper.
2. In a large bowl, break 5 eggs, and whisk with cocoa, salt, baking powder, espresso powder and vanilla. Stir until fully combined and smooth. Set aside.
3. Place butter in a heat proof bowl. Set bowl over a small sauce pan of simmering water. Once butter has melted, add Baileys liqueur, then add sugar, and stir to combine. Do not let mixture get too hot.
4. Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Make sure the butter mixture is warm, but not too hot, or it will scramble your eggs.
5. Add the flour and chopped dark chocolate, white chocolate or chocolate chips, roasted walnuts to batter and stir until fully incorporated.
6. Spread batter into prepared pan, and smooth as needed.
7. Bake brownies about 30 minutes. Test for doneness by inserting a toothpick in the center of the brownies and making a little divit so you can see the center a bit. You should find moist crumbs, but no wet batter. Cool pan on wire cooling rack.
Happy Monday, by the way. I am thankful today for the sunshine peeking through the clouds and the dry Vancouver skies. I hope you have a great day wherever you are filled with serenity amidst the seasonal chaos. Feeling like you need some more focus time? Here’s an idea.
PS: The Power of Empathy, Animated.
PPS: A ship kite. I would feel like Wendy from Peter Pan if I flew it in the breeze.