Dangerously good brownies topped with a rich, boozy, chocolate and Baileys Irish Cream ganache.
Preheat oven to 350°F. Grease a 9×9 baking pan or line it with parchment paper.
Combine the butter, sugar, vanilla extract and Baileys in a medium sized bowl.
Add the eggs and whisk together until well combined.
In a medium bowl, sift together the flour, cocoa, baking powder and salt.
Add the dry ingredients to the egg mixture and mix until well combined.
Pour the batter into the prepared pan and spread evenly. Bake 20 minutes or until an inserted toothpick comes out clean.
Combine the cream, chocolate chips, Baileys and vanilla extract in a metal or glass bowl. Set the bowl over a pot of simmering water.
Stir the ganache until everything is melted and smooth, then spread evenly over the brownies.
Chill the brownies until the ganache is set. Cut into 16 squares and top each with a sprinkle of Maldon sea salt before serving.
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Ingredients
Directions
Preheat oven to 350°F. Grease a 9×9 baking pan or line it with parchment paper.
Combine the butter, sugar, vanilla extract and Baileys in a medium sized bowl.
Add the eggs and whisk together until well combined.
In a medium bowl, sift together the flour, cocoa, baking powder and salt.
Add the dry ingredients to the egg mixture and mix until well combined.
Pour the batter into the prepared pan and spread evenly. Bake 20 minutes or until an inserted toothpick comes out clean.
Combine the cream, chocolate chips, Baileys and vanilla extract in a metal or glass bowl. Set the bowl over a pot of simmering water.
Stir the ganache until everything is melted and smooth, then spread evenly over the brownies.
Chill the brownies until the ganache is set. Cut into 16 squares and top each with a sprinkle of Maldon sea salt before serving.
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