Bailey's Brownies
Bailey’s Brownies are rich, creamy, and filled with festive cheer! Your normal gooey brownies with the addition of gorgeous Irish Cream for a super treat. Perfect at Christmas Time.
Servings 24 Squares
Calories 229kcal
Ingredients
For the Bailey’s Brownies:
- 200 g Butter
- 200 g Dark Chocolate Broken into Squares
- 125 ml Irish Cream
- 250 g Caster Sugar
- 4 Medium Eggs
- 150 g Plain Flour
- 60 g Cocoa
For the Ganache:
- 60 g White Chocolate
- 30 g Bailey’s Thick Cream
Instructions
- Preheat the oven to 170 degrees (fan-assisted) and line a deep baking tray.
- Melt the butter and dark chocolate together using a Bain Marie and leave to one side.
- Whisk together the eggs and sugar until pale and fluffy – This can take 5 minutes with an electric whisk.
- Stir the Irish Cream into the melted chocolate and butter.
- Pour this into the eggs and sugar and gently stir until the colour is even.
- Sift in the flour and cocoa and stir until smooth.
- Pour into the baking tray and bake in the oven for 25-30 minutes, until the brownies are coming away from the sides and the centre no longer wobbles.
- Leave in the tin to cool completely before removing and slicing into squares.
- Optional – If you want to decorate, melt the white chocolate and Bailey’s cream together using a Bain Marie. Drizzle over still warm brownies with a spoon or using a piping bag.
Notes
- My tray is 15 inches by 10 inches and about an inch deep.
- Store-bought Irish Cream is fine.
- Mix the flour in gently, and only until smooth. It’s better to undermix slightly than overmix.
- Your Bailey’s Brownies are finished when the sides are coming away from the edges of the tin, and the centre is no longer wobbly.