Rich, fudge brownies with a dreamy Baileys chocolate ganache. These are melt-in-your mouth delicious and the taste is quite simply put, splendid.
St. Patricks Day is right around the corner. What better dessert than something made with Bailey’s Irish cream? These brownies are ultra rich and include Bailey’s in both the brownie AND the ganache. A treat for the true chocoholic!
To finish this recipe off, I sprinkled flaky sea salt on the top. This enhanced the flavor even more. Below is a link for the type of flaky sea salt that I use. My sister gifted it to me and it is BY FAR the best.
Irish Cream Brownies with Bailey’s Chocolate Ganache
Rich, fudge brownies with a dreamy Baileys chocolate ganache. These are melt-in-your mouth delicious and the taste is quite simply put, splendid.
Ingredients
Brownies
- 2½ sticks unsalted butter, softened
- 1 cup semisweet chocolate chips
- ½ cup unsweetened dutch process cocoa powder, divided
- 2 tsp espresso powder
- 1½ cups granulated sugar
- 1 cup brown sugar, packed
- 1 tsp vanilla extract
- ¼ cup Bailey's Irish Cream
- 2 tsp salt
- 5 large eggs
- 1 cup AP flour
Bailey's Chocolate Ganache
- 2 cup milk chocolate or semisweet chips
- 1 cup heavy cream
- ¼ cup Bailey's Irish Cream
- sea salt flakes
Instructions
Brownies:
- 1. Grease a 9×13-inch pan and line with parchment paper, leaving an overhang. Additionally, grease the parchment paper. Preheat your oven to 350°. 2. In a heat proof bowl, combine the chocolate chips, ¼ c cocoa powder and espresso powder. Set aside. 3. Add the butter to a small saucepan over medium heat and cook for about 5 minutes, until butter comes to a simmer. Swirl the pan occasionally so butter doesn't burn. Pour the hot butter over the chocolate mixture and let sit for 2-3 minutes. Whisk the mixgture until completed smooth. Set aside. 4. Combine the sugars, vanilla extract, salt, and eggs in the bowl of standmixer with paddle attachement until light and fluffy. The batter should be thick (about 6-8 minutes). Pour in the slightly cooled chocolate mixture and continue beating until smooth. 5. Add the flour and last ¼ cup of remaining cocoa powder. Use a spatula to fold and gently combine. 6. Pour the batter into baking pan and smooth with a spatula. Bake for 40-45 minutes. Check with a toothpick. They may seem underbaked, but brownies continue to set as they cool. Let cool. 7. GANACHE: In a small saucepan, bring the cream and baileys to a simmer. Pour the cream mixture over the chocolate chips and let sit for 1-2 minutes. Then whisk together to form a smooth ganache. If the ganache seems too thin, add more chocolate chips to thicken. Pour over the cooled brownies and spread with a spatula. Chill for 1-2 hours. Remove and cut into 12-24 squares. Enjoy!
