So it’s getting to that time of the year again: St. Patrick’s Day. And that usually means at least one stereo-typical foodie post on the matter. This year, that involves these Bailey’s Irish Cream Brownies. Even if they are stero-typical, they still taste good! 🙂
1/3 cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso* (optional)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup vegetable oil
1/3 cup Bailey’s Irish Cream Liqueur
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
1 tablespoon Irish Cream extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate, cut into 1/2-inch pieces
confectioner’s sugar, for decorating (optional)
Heat oven to 350F. Make a foil sling for your 13 x 9 inch pan. Spray with nonstick cooking spray.
Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter, vegetable oil and Bailey’s. Add eggs, yolks, vanilla and irish cream extracts, and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
Scrape batter into prepared pan and bake for 30-35 minutes or until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached. Let cool for an additional hour before using the foil sling to lift the brownies from the pan. Cut, dust with confectioners’ sugar (optional) and enjoy!
*the addition of instant espresso won’t make your brownies taste like coffee, it just intensifies the chocolate flavor.