Bailey’s Irish Cream Fudge Brownies

  • Bailey's Irish Cream Fudge BrowniesSo here’s how this one is going to go down- take the World’s Best Fudge Brownies (your staple brownie, your go-to, your bingeworthy crutch of a recipe) and make it suitable for St. Patrick by adding Irish Cream in three separate stages:

    1.  In the batter- naturally.  That one was obvious.

    2.  Brushed over the brownie just before taking it out of the oven… so it seeps in and infuses the crust with its Irish Creamy goodness.

    3.  In a glaze drizzled over the top of the finished and cooled fudgy splendor of a dessert.

    Despite the triple threat of Irish Cream, it’s strangely not overwhelming.  Some might say they don’t even recognize the flavor- they’ll just wonder why the brownies are so darned good.  In a St. Patty’s kind of way.  Cheers…

    Adapted from my More Sweets, Please World’s Best Fudge Brownie recipe…

    4 ounces chopped unsweetened chocolate

    (the better the chocolate, the better the brownie)

    3/4 cup unsalted butter

    2 cups sugar

    1/4 cup Bailey’s Irish Cream, plus 2 tablespoons

    3 lightly beaten eggs

    1 cup flour

    1 1/2 teaspoons salt

    Optional: 1 tablespoon instant espresso powder

    Optional: 1 cup lightly toasted nuts &/or chocolate chips

    GLAZE:

    2 teaspoons Bailey’s Irish Cream

    1/2 cup confectioners’ sugar

    1. Preheat oven to 350° and grease a 9 x 9 foil-lined pan.
    2. Melt chocolate & butter in microwave for 2:15 minutes and stir.
    3. Stir in sugar, then Irish Cream, then eggs, then salt, espresso powder (optional) & flour.
    4. Stir in nuts &/or chocolate chips if you so desire.
    5. Pour into prepared pan and bake for 3o minutes; take out of oven and brush top of brownie crust with remaining 2 tablespoons of Irish Cream.  Return to oven for 3 – 6 minutes (until center is just set and tester comes out with small crumbs attached).  Set aside to cool.
    6. Combine glaze ingredients and add more sugar or Irish Cream to attain a drizzling consistency; drizzle over cooled brownies & cut into squares after glaze has set (ideally in fridge for at least 30 minutes).
    7. Indulge.

    Tips & Brownie Blather:

    • Too lazy to brush the top of the brownies with Irish Cream a few minutes before removing from oven?  Skip it.  I won’t tell.
    • What are the best nuts to use?  I think pecans go well with Irish Cream, but you might choose to skip in this version.  (Just don’t let your nuts burn like I did while toasting for this recipe… click here to see what I mean.  Shameful.)
    • Want thicker icing?  That would be totally appropriate, I agree.  Double the sugar in the glaze recipe above, and add in 1 1/2 teaspoons of butter.  Mix or beat until smooth… and add in more sugar or Irish Cream to get the consistency you prefer.  Spread over cooled brownie, and chill before cutting (wiping knife after each row you cut).
    • Want more brownie tips?  Check out the original World’s Best Fudge Brownie recipe for details…

     Slap the Patty!

     

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    March 11th, 2012 | More Sweets Please | No Comments | Tags: , , , ,

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