One of my all time favourite recipes to bake is Kahlua Brownies so I had my heart set on making them for Valentine's Day. Unfortunately I wasn't able to find Kahlua (or any coffee flavoured liqueur for that matter!) so I picked up a bottle of Bailey's Irish Cream, and with a few tweaks to the recipe I ended up with these moreish treats, perfect for St Patrick's Day!
PS. This recipe makes brownies of the fudgey variety!
Ingredients (makes roughly 24 brownies)
2.5 cups flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted, softened butter
1.5 cups dark chocolate chips
1/2 cup milk chocolate chips
2 large eggs
1/2 - 3/4 of a cup Baileys
Seeds from 1 Vanilla Bean pod (alternatively 1 teaspoon vanilla bean paste or vanilla extract)
Baileys Buttercream Icing (Frosting):
2 Tablespoons (or more if you're that way inclined)
1 Tablespoon Whipping Cream
2 Cups Powdered Sugar (sifted)
1. Preheat the oven to 180oC and line a brownie tin (you could also use a 9"x9" cake tin)with butter and baking paper.
2. In a heatproof bowl over a saucepan of simmering water, melt the chocolate chips. Make sure that your bowl is not touching the water and stir until melted. Then add butter and continue stirring until the butter is also melted and smooth. Set aside to cool a little.
3. In a bowl sift flour, baking powder and salt.
4. In a large bowl combine sugar, eggs, vanilla and Baileys Irish Cream with an electric mixer. Now add your chocolatey mixture and beat until combined. Now add your dry ingredients and beat until just combined.
5. Pour, or spoon your batter into the prepared pan and bake for approximately 35 - 40 minutes. Make sure you check at 30 or 35 minutes to make sure you don't overcook your brownies - brownies are best slightly undercooked! You will know that they are done when a toothpick or wooden skewer comes out mostly clean (a little gooey brownie mixture is okay at the bottom).
6. When you remove your brownies from the oven, brush them with 2 tablespoons of Baileys and set aside to cool completely.
7. (The Icing/ Frosting) Slightly brown butter in a saucepan.
8. Remove from the heat and add Baileys and whipping cream. Whisk in the powdered sugar until you reach your desired consistency - Thick and Smooth, you can opt for a pourable icing, but I prefer it to be a little thicker so I can spread it on.
9. To make the task of icing your brownies easier, keep a glass of warm water on hand to dip your knife into now and then and it'll be a breeze! Refrigerate until set and then cut with a large, sharp knife, wiping clean after each cut!
Store your brownies in an airtight container (best in the fridge if you live in a hotter climate) and try to eat them within a few days...if you can manage it!!! ;)
Enjoy and let me know how you go with them - Happy Baking!