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**
- 4 ounces unsweetened chocolate
- 1 cup butter
- 4 eggs
- 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-ounce 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)
- Preheat the oven to 350F.
- Melt the chocolate and butter. In a separate bowl, beat the eggs and sugar until thick and yellow.
- Slowly add the chocolate mixture to the egg mixture. Add the extracts and stir in the flour. Add the chocolate chips.
- Spread batter in a 9 x 13 pan. Bake for 25-30 minutes. Cool.
- While the brownies are cooling, make the frosting. Cream the butter and powdered sugar. Add the Baileys and spread over the cooled brownies.