Bailey's Brownies

No, these brownies do not belong to someone named Bailey, but you do owe the drink quite a bit for making these amazing. I brought them to work yesterday to make sure I wasn’t crazy and they actually tasted good; they disappeared within a couple hours, which is a great sign. As are meeting new co-workers who have heard there are baked treats in the vicinity and came over to check them out.

Bailey’s Brownies

Barely adapted from The Whimsical Cupcake 

If you don’t have the time or patience to make the brownies from scratch, you can totally hack this recipe by using a box mix and adding a pinch of sea salt and the Bailey’s. I’d recommend slightly decreasing the amount of oil the box mix calls for or you might risk soggy brownies with the added liquid from the Bailey’s.

Ingredients:

1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Heaping 1/3 cup bittersweet chocolate chips
1/4 cup (4 Tablespoons) butter
2 eggs
2/3 cup sugar
1/3 cup Baileys Irish Cream
1 teaspoon vanilla extract

Equipment:

Mixing bowls, 8x8 baking pan

Preheat oven to 350°F and spray an 8×8-inch pan with cooking spread, set aside.

In a medium bowl, whisk together flour, cocoa, baking soda, and salt until combined. Set aside.

Place chocolate and butter in a large microwave-proof bowl and melt in 30 second spurts, stirring in between each interval until completely melted. Set aside to cool a bit.

Once the chocolate mixture is warm and not hot, add the eggs one at a time, making sure to whisk constantly to incorporate the eggs. Whisk vigorously for about 10 seconds to incorporate fully. Add sugar, vanilla, and Baileys and whisk until combined.

Add the flour mixture into the chocolate mixture, folding until just combined (the flour JUST disappears).

Pour batter into the prepared pan and give it a quick wiggle to even out the batter. Bake at for about 18-20 minutes, or until a toothpick comes out with a few moist crumbs attached.