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Sunday, March 16, 2014

Bailey's Irish Cream Brownies


Since I have a savory dish planned for tomorrow, I thought it would be good to also have a St. Patrick's Day dessert. I am not a baker. Whenever I bake, my kitchen becomes covered in batter, I end up covered in flour and for some reason something from the recipe always ends up in my hair. As a self-professed non-baker, I felt like a domestic goddess after this recipe -- no boxed brownie mix and only a little bit of batter on the wall.

St. Patrick's Recipes from 2013.

Brownie recipe from Wee Kitchen.

Ingredients: 
-1 cup butter
-4 ounces unsweetened chocolate
-2 cups sugar
-4 large eggs
-1 & 1/2 cups all-purpose flour
-1/2 teaspoon salt

Cream Cheese Filling
-16 ounces cream cheese
-1/3 cup sugar
-1 large egg
-4 tablespoons Bailey’s Irish Cream liqueur

Heat the butter and chocolate in a sauce pan until melted and smooth.
Set aside to cool.

Using a mixer, beat the eggs and sugar together until light and fluffy, this should take a few minutes. Add the flour and salt to the sugar mixture, combine. Add the cooled chocolate sauce to the mixture. This will be the brownie batter.

To make the filling combine the sugar and cream cheese, using a mixer beat until smooth. Add in the egg and liqueur, beat with the mixer until combined.

In a foil lined 9x13 (spray with cooking spray).
Pour in half of the chocolate batter.

Spread the cream cheese filling evenly over the top.
Pour the last half of chocolate batter to make the final layer. 

Bake at 350 for 40 minutes or until a toothpick comes clean out of the center. My brownies baked for about an hour before the center was cooked thoroughly. Every oven is different, just make sure to check the brownies to make sure they do not overcook.

Serve.

Overall I thought that this recipe tasted good. The Bailey's Irish Cream flavor was obvious in the filling mixture and the homemade brownies tasted fine. My dad really liked these brownies, I think that he ate most of the pan.

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