Thursday, March 8, 2012

bailey's irish cream brownies

As St. Patrick's Day rounds the corner, I was in need of some holiday treats. Many people go after the corned beef and cabbage or even the meatloaf. While those are tasty, I seek the real treats. The ones that are chocolatey and include alcohol. I think that is how things are supposed to go anyways. In any case, I saw the inspiration and got to it, making a delicious treat along the way.

Here's the recipe:

Bailey's Irish Cream Brownies

What You Need:

for the brownies
4 oz. semisweet chocolate
1 cup butter
1 1/2 cups sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
4 eggs
1 1/2 cups flour

for the Bailey's cream cheese filling
16 oz. cream cheese
1/3 cup sugar
1 egg
4-5 tablespoons Bailey's irish cream liqueur (which is approximately 1/4 cup)

1. Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil, with the foil extending past the edges of the pan. Grease the foil lightly with cooking spray. 

Grease the foil lightly.

2. In a medium size saucepan over low to medium heat, combine the butter and chocolate. Stir often until ingredients are smooth. Remove the pan from the heat, and whisk in the sugar, salt, and vanilla extract. Then, whisk in eggs, one at a time. Fold in the flour (this is easiest to do 1/2 cup at a time). Set mixture aside. 

For the brownies: (minus the flour and sugar)

Butter and chocolate, oh my!

3. Make the Bailey's irish cream filling: In a medium size bowl, combine the cream cheese and sugar with a mixer until creamy. Once combined, continue to beat the mixture while adding the egg and the Bailey's. (I do not regularly have Bailey's on hand, so my local party store had these small bottles. One bottle is perfect for this recipe.)

For the filling.


4. Onto the assembly: Pour half the brownie batter into the prepared foiled pan. (I got over-zealous and accidently did more. Opps!) Take the Bailey's infused cream filling and carefully plop it on top of the brownie layer. Use a knife or spatula to smooth the cream filling as best you can. Finish off the layers by pouring the remaining brownie batter over all of it, smoothing it out as you go. 

*if you want a marbled effect for the top, take a knife to swirl the middle cream filling layer and the top brownie layer*

5. Bake for 35 minutes in the oven at 350 degrees F. Let cool completely before cutting.

I find them to be utterly tasty. After I cut them, I put them into small containers and into my fridge to really cool. I tasted one this morning, and it was even better than yesterday. The Bailey's is hinted at in the cream, but isn't overpowering by any means. If you really like the taste of Bailey's add more, but this was perfect for me. 

And you can make this recipe even simpler if you wish: use brownie mix from a box, but make sure it's slightly fudgey in nature. It would work just the same.

Now dig in. 

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