And Bailey’s because…St. Patrick’s Day.
The two together because…
I’m not a huge alcohol fan, as I’ve explained before, but I do love Baileys. A lot.
Bailey’s on its own. In ice cream. Bombed with some Guinness. Yup, that’s how I roll.
Anyway, you probably saw that as I set off for the week’s food, I didn’t know what to make for dessert. I knew I’d make something, but felt uninspired. Suddenly, inspiration hit, and I wanted to make something to take to work. I typically make Guinness cupcakes with Bailey frosting around St. Patrick’s Day but, having no Guinness, cream cheese or enough powdered sugar in the house, that was a no-go.
To be honest, my favorite brownie recipe isn’t like this at all. My favorite recipe is simple, more crumbly than fudgy, lots of nuts, frosting-free. However, I figured if I was going to do Baileys, I had go to another way.
I borrow the brownie base from my friend Vert and add my own Irish tweak. Enjoy!
**Side note: Somehow, after making these, my kitchen is butter and powdered sugar free for the first time in modern history. I just ran out of baking ingredients. I have lost part of my identity…possibly my soul**
Makes a 9 x 13 pan
For the brownie base
4 ounces unsweetened chocolate
1 cup butter
2 cups sugar
¼ tsp coconut extract
1 tsp vanilla extract
1 cup gluten-free flour mix (or 1 cup all-purpose flour)
1 12-ounc package semi-sweet or dark chocolate chips
For the icing
1 ½ cups powdered sugar
2 TB butter
3-4 TB Bailey’s Irish Cream (or enough to reach your desired consistency. I like to add more for a thinner spread)
1. Preheat the oven to 350F.
2. Melt the chocolate and butter. In a separate bowl, beat the eggs and sugar until thick and yellow.
3. Slowly add the chocolate mixture to the egg mixture. Add the extracts and stir in the flour. Add the chocolate chips.
4. Spread batter in a 9 x 13 pan. Bake for 25-30 minutes. Cool.
5. While the brownies are cooling, make the frosting. Cream the butter and powdered sugar. Add the Baileys and spread over the cooled brownies.