Bailey's Irish Cream Brownies at home
- Yield 16
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Bailey's Irish Cream Brownies at home is a dessert recipe on Avoteb. The yield on the card is 16. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 16 servings
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. instant coffee powder (optional)
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- heaping 1/3 cup bittersweet or dark chocolate chips
- 1/4 cup butter
- 2 eggs
- 1 cup sugar
- 1/3 cup Baileys Irish Cream
- 1 tsp. vanilla extract
Method
Warm oven to 350°F. Line an 8×8-inch pan with aluminum foil and lightly spritz with cooking spray; keep nearby.
In a medium bowl, whisk together flour, cocoa, instant coffee powder, baking soda, and salt until combined. Keep nearby.
Set chocolate and butter in a large microwave-proof bowl and melt in 30 second spurts, stirring in between each interval until completely melted. Keep nearby to cool a bit. (Alternatively, melt chocolate and butter in a saucepan set over a low burner, stirring frequently until melted. Keep nearby to cool.)
Once the chocolate mixture is warm (not hot!), add eggs one at a time, whisking constantly to incorporate. Beat vigorously for about 10 seconds to incorporate fully. Tip in sugar, vanilla, and Bailey’s and whisk until combined. Tip in the flour mixture into the chocolate mixture, folding until just combined.
Tip batter into the prepared pan, using a spatula to smooth out the top. Roast at for about 18-20 minutes, or until a toothpick comes out with a few moist crumbs attached. Let cool, and dust with powdered sugar if desired.
