Drunken Baileys Brownies

In the spirit of St Pat’s, I got up early this morning to bake that most quintessential of Irish desserts, Baileys Brownies.

I thought that was a much better use of my time than going into work early.

I’ve had trouble sleeping for the past little while so when the alarm went off at 7am I had visions of the “time to make the donuts” guy.

I lay in bed wondering what the hell I was thinking- promising the kids at work that I would bake something festive for today.

I had a recipe in my archive for Baileys Brownies but I was half asleep so I only used it as a general guideline. I know that is risky since baking has a lot to do with chemistry but I was too tired to be precise but this is what I think I ended up throwing together:

1 scant cup flour

1/2 cup cocoa

1/8 tsp salt

1/4 tsp baking soda

1/4 cup unsalted butter plus extra to butter dish

1 scant cup sugar

1/3 cup dark chocolate + an extra square (semi-sweet chocolate or a combination of the two can be used but dark chocolate makes it richer- use what you have)

1/2 cup baileys (or any other creamy liqueur)

1 egg

1 tsp vanilla

  1. Preheat oven to 350°.
  2. Whisk together first four ingredients into a large bowl, removing as many lumps as possible and set aside.
  3. Place butter, sugar and chocolate in a small saucepan and stir together on low until the sugar has melted. (If you are prone to accidents, place these ingredients in a bowl and place on top of the saucepan that you have put in about an inch of water and proceed as directed.)
  4. In the meantime, butter a 9×9 baking pan. I ended up using a 12” round ceramic dish because I couldn’t find anything else. If you get stuck (like me), cut a piece of parchment paper to size, place in the bottom. Grease with butter and up the sides about an inch.
  5. When the sugar has melted, turn off the heat, take it off the element and stir in about 1/4 cup of Baileys. Caution: Step back when you pour in the liqueur because it will spatter and steam a bit.
  6. Pour the chocolate Baileys mixture into the flour and stir to combine. Allow it to cool slightly.
  7. Add the egg and vanilla.
  8. The batter should be a little runnier than butter cream icing, pourable but not runny. Add enough Baileys for it to get to this consistency.
  9. Pour batter into prepared pan and bake in preheated oven 15-20 minutes. Take out when a skewer (toothpick, spaghettini) inserted into the centre comes out clean.
  10. Allow to cool then dig in.

I like it a little on the fudgy side so mine was in the oven about 17 minutes. You will know your oven better than anyone else so bake accordingly.

If you like it slightly less boozy, substitute some milk for the Baileys.

This would be great with vanilla ice cream for a decadent dessert or just with a strong coffee for breakfast or tea.

If you have left it in the oven too long and it’s too dry, consider crumbling it over the ice cream or soaking it in more Bailey’s and then serving it with ice cream. As long as you don’t burn it, you’ll be fine.

Good luck and let me know if you have any questions.

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~ by angryegg on March 17, 2010.

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