Irish Cream Brownies
In case you didn't know, it's St Patrick's Day tomorrow. As Mike's parents are both Irish (as were some of my antecedents), I'm hardly going to forget it.
But it also struck me as good a reason as any to crack out the Baileys Irish Cream.
I tried a new recipe for these, and although they're not as gooey as my usual recipe (see Ultimate Chocolate Brownies), they are still pretty good. These are soft, moist brownies with a flaky crust. Just what you want, really.
With a hefty dose of Baileys and a generous smattering of dark chocolate chips, they seem pretty darn appropriate for St Patrick's Day. They are based on a recipe from Fat Witch Brownies, one of my collection of US bakery books.
Go on. Try one.
Ah, go on, go on, go on, go on. (Thank you, Mrs Doyle).
Irish Cream Brownies
Ingredients (makes 16)
100g unsalted butter
150g dark chocolate, chopped (or use chips)
3 eggs (US large size so each weighing 57-64g in the shell)
180g caster sugar
80ml Irish Cream Liquer
135g plain flour
1/4 tspn salt
100g dark chocolate chips - to add to the mixed brownie batter
Preheat the oven to 160 Fan / 180 conventional / 350 F / Gas 4. Grease and base line a 9 inch (23cm) square brownie pan.
Gently melt the butter and 150g chocolate in a heat proof bowl over a saucepan of hot water. Stir occasionally, until it is smooth and remove from the heat, allowing to cool.
Beat the eggs and sugar together using a handheld electric mixer until pale and fluffy and doubled in size. When you lift the mixer out of the mixture, there should be a trail left for a few seconds by the mix dripping back into the bowl.
Gently fold in the Irish Cream.
Sift the flour and salt over the mixture and then gently fold it in until well combined. Fold in the second batch of chocolate chips.
Pour the mixture in the pan and use a spatula to gently level the surface. Bake for 20 minutes in the centre of the oven, until a skewer inserted into the centre comes out clean.
Remove from the oven and allow to cool before cutting. You can dust with icing sugar, if you like.
These would also make a lovely dessert, served while still warm with a scoop (or two) of vanilla ice cream.
As this month's Alphabakes letter is 'I', and a vital ingedient in these is Irish Cream, I'm submitting them to Ros of the More Than Occasional Baker and this month's host, Caroline of Caroline Makes.