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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.

Enjoy,

Susie
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Comments

  1. Unknown16 March, 2013 11:33

    Mmm - can't go wrong with that combination of ingredients. They look delicious.

    ReplyDelete
  2. Michelle16 March, 2013 12:32

    Those look delicious, and the idea of Baileys in a brownie is intriguing. I have that book, but I've had trouble with some of the recipes. Thank you for listing the egg weight and fan oven temperature, maybe that will solve the problems!

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour16 March, 2013 12:36

      Thanks Michelle - they are definitely 'grown up' brownies.

      Hope you have some better luck with the recipes in the book - US ones do need a little translating sometimes! :)

      Delete
  3. cupcake girl16 March, 2013 17:15

    gooey brownies on a rainy/cold day....yes please!
    Just wanted to let you know I nominated your blog for the Versatile Blogger Award...I know you have been nominated before but I couldnt not put you in . I love your blog! :)

    My Cupcake habit VB post

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour20 March, 2013 09:22

      Thank you so much for the award - that's really sweet and it's lovely to know that you like the blog.

      I think good brownies fit the bill whatever the weather - but particularly when the weathers bad. They're like a big, soft hug! :)

      Delete
  4. Magnolia Verandah17 March, 2013 07:31

    What a great idea to add some Bailey Irish Cream, making a great brownie even better. Happy St. Pat's Day.

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour20 March, 2013 09:22

      Thanks Denise - Happy St Pat's Day to you, too! :)

      Delete
  5. Cakeyboi17 March, 2013 11:46

    These look amazing Susie, loving the addition of Baileys! Happy St.Patrick's Day to ya!

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour20 March, 2013 09:23

      Thanks Stuart - Baileys is a great addition to a number of things, I find! :)

      Delete
  6. Laura Loves Cakes17 March, 2013 16:15

    Ooooo what a great addition to a brownie... chocolate and baileys...enough to keep most people happy! These look lovely and they're a great twist on a regular brownie. Happy St.Patrick's Day! :-)

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour20 March, 2013 09:24

      Thanks Laura - glad you like them. Happy belated St Patrick's Day! :)

      Delete
  7. The Caked Crusader17 March, 2013 17:29

    Will you have a cup of tea to go with them? Just a little cup? Ah go on ...sorry, channelling my inner Mrs Doyle!

    Most fortuitously I bought a bottle of Baileys at the weekend and was wondering what to do with it...problem solved!

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour20 March, 2013 09:26

      Ah, sure now, won't you just have a little? ...

      Love, love, love Father Ted. We introduced the boys to the complete DVD box set on holiday a couple of years ago. Teenage boys and Father Ted - gave it a whole new lease of life!

      Baileys is a very useful storecupboard standby. I've tried it in a chocolate tart as well - that was some serious dessert! Any excuse to have some in the house, really! :)

      Delete
  8. The Baking Explorer17 March, 2013 19:57

    Ooo these sound great, I am a huge Baileys fan! Not cooked with it yet but will have to try it out.

    ReplyDelete
  9. Kim18 March, 2013 18:55

    I have bookmarked these immediately! I made some Baileys & choc chip scones a while ago and have been wanting to bake with Baileys again as they were so delicious. THIS is what I will be making!

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour20 March, 2013 09:28

      Thanks Kin - glad you like them. Baileys and chocolate scones sound interesting ... may just have to try them! ;)

      Delete
    2. Susie @ Fold in the Flour20 March, 2013 09:28

      Oops, pardon my butterfingers - that should have been 'Thanks Kim'! :)

      Delete
  10. Kate@whatkatebaked18 March, 2013 20:23

    Happy St Patrick's Day! Yummmm... Irish Cream Brownies- and I love that you've added the chocolate chips, I always add to mine as it just varies the texture and allows for a satisfying bite into what is a most satisfying bake!

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour20 March, 2013 09:30

      Thanks Kate - I am so totally with you on the chocolate chips. The original recipe didn't have any addition like that and I just couldn't contemplate not having some chunky chocolatey gooeyness in a brownie. :)

      Delete
  11. Caroline Cowe19 March, 2013 17:25

    These look very more-ish and would make a lovely dessert. I imagine they would also taste good made with the different types of Baileys you can get e.g. caramel and mint. Yum! Thanks for entering Alphabakes.

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour20 March, 2013 09:31

      Yes - we have an as yet unopened bottle of mint Baileys so I'll be looking for something to use that in. Caramel would be perfect in these - especially with a caramel drizzle over the brownies! :)

      Delete
  12. Verlene17 July, 2013 11:32

    This is cool!

    ReplyDelete
  13. LeanneJ22 March, 2014 21:16

    Love the recipe and have added this to my extensive list of 'gonna try bakes' list. Although, I did have to read through this a couple of times and i'm not sure where to add the melted butter and chocolate mix. Is this at the 'fold in Irish cream' stage? :)

    ReplyDelete
  14. Susie @ Fold in the Flour23 March, 2014 21:57

    Hi Leanne - thanks for your comment and so sorry I missed that step.

    Yes - fold it in gently with the Irish cream.

    Susie :)

    ReplyDelete

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