Sunday, March 20, 2016

Baking in Bowties! Irish Cream Brownies



3/4 cup all-purpose flour
2/3 cup Dutch-process cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup granulated sugar
1/2 cup Irish cream
1 teaspoon vanilla extract
1 large egg


1 cup semi-sweet chocolate chips
1/4 cup Irish cream
1/4 cup whipping cream


Preheat the oven to 350 °F and line an 8"×8" pan with parchment paper.

In a medium mixing bowl, stir together the flour, cocoa powder, salt, and baking powder. Set aside.

In a medium saucepan over medium-low heat while stirring frequently, melt the butter and chocolate chips.

Remove the pan from the heat and add the sugar, Irish cream, and vanilla and mix until well combined. Stir in the egg just until incorporated. Do not over mix.

Fold in the flour mixture just until no more streaks of flour remain. It will be very thick.
Scoop the batter into the prepared pan and use a silicone spatula to even it out.

Bake for 15-17 minutes or until the top no longer appears wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan.

Once the brownies have cooled, prepare the ganache.

Place the chocolate chips and Irish cream in a small bowl. In a small saucepan over medium-low heat, warm the cream just until steamy and on the verge of simmering.

Remove from the heat. Pour the cream over the chocolate chips and Irish cream and stir until all the chocolate chips are completely melted. Let cool for about 15 minutes before pouring over the brownies.

Cover and store at room temperature for 2 days or refrigerate for up to 4 days. For fudgier brownies, refrigerate.

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