Sunday Edition: Irish Cream Brownies

It is amazing how many types of brownie recipes one can choose from when deciding what to bake. There is so much variety among them that it's easy to find one for any taste preference. Most bakers have a favorite go-to recipe (mine is a thinner brownie that uses unsweetened chocolate and includes walnuts), but sometimes it's nice to venture out and try something different. That's exactly what I decided when I saw this recipe for Irish Cream brownies.

During the summer a lot of my recipes begin to include alcohol. That subtle added kick is just perfect for the end of a long hot day. I had never made anything using Bailey's, but I do enjoy it in the occasional cocktail, so I decided to give it a go. Sometimes recipes using liquor can have too strong an alcohol taste, but this version came out just right. The frosting was actually less sugary/sweet than I was expecting, which was a good thing as I usually tend to dislike it on my brownies.

Overall, this brownie had a slightly cake-like texture and the chocolate chips gave an added crunch. I think this would also appeal to those who are not particularly fond of brownies but who do enjoy a frosted cake. This easy to make treat would be perfect for any chocolate lover!

Irish Cream Brownies
    Recipe from Cookie Madness
Ingredients:

-4 oz/114 grams unsalted butter
-4 oz /114 grams semi-sweet chocolate (I used Ghirardelli)

-1/2 cup/ 98 grams granulated sugar
-1/4 cup Irish Cream
-2 large eggs
-1 cup (4.5 oz/126 grams) flour, spoon and sweep or fluff up and scoop if you don’t have a scale

-1/2 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup mini semi-sweet chocolate chips (or regular size morsels if that’s all you’ve got)

Irish Cream Frosting

-2 oz/56 grams cream cheese, softened
-1 tablespoons unsalted butter, softened
-2 tablespoons Irish Cream
-1 ½ cups powdered sugar

Directions:
Preheat oven to 350 degrees F. Line an 8 inch metal pan with non-stick foil.

Melt the butter in a microwave-safe mixing bow. Add the chocolate and stir to coat with melted butter.

Microwave at 50% power (high would probably be okay too) for 30 seconds. Stir and repeat until chocolate is melted.

Stir in sugar, then beat in the Irish Cream. Beat in the eggs, one at a time, then beat in the baking powder and salt. Using lowest speed of mixer or by hand, mix in the flour. Stir in the chocolate chips.

Pour into pan and bake on center rack for 22 minutes or until brownies test done. Let cool completely in pan set on a rack. Make the frosting when cool.

To make the frosting, mix all the ingredients together and beat until light and creamy. Frost the brownies when they are cool.

Lift from pan, set on a cutting board and cut into 16 squares.