Brownies with Irish Cream
I’m so excited because for the very FIRST time in Squishy history, I shall be partaking in actual St Patty’s day tradition and be dining on corned beef, cabbage, and taters. To this dinner, I shall be accompanied by none other than one who is sweet, rich, and indulges my naughty side–Sexy Mr. Brownie.
I’ve had a tumultuous relationship with Mr. Brownie. He was pretty mean to me my sophomore year in High School. Having never been to New York, we were actually given the opportunity to visit for an entire week for Christmas. Long story short, the newest unwanted accessory I had thrust upon me, following the tradition of unwanted gifts was not some gaudy-awful trinket, it was the dreaded porcelain throne. Forced to be sequestered within the confines of a bathroom is how and where I spent Christmas eve and the better part of Christmas day. For years, I wouldn’t even dare touch a brownie. Today, I’d cry, “ludicrous!!” Brownies are so deeply, darkly, intensely Chocolatey with a fudgey center that makes your mouth stick in a creamy chocolately goop. I feel like I must make up for so many missed opportune years!
So, here’s my stab at catch up–my version of Baileys Brownies!
- •2 sticks softened, room temp., unsalted butter
- •1 c brown sugar + 2 c regular, granulated sugar
- •1/2 tb instant espresso powder
- •4-6 tb irish cream
- •4 room temperature eggs
- •1½ c flour
- •1 c unsweetened cocoa powder
- •1 ts fine, table salt
- •1½ c chocolate chips tossed with 1-2 tb of the “Dry Mix”
- Cream together your butter and sugars
- Sprinkle in your espresso powder
- Dunk in your Irish cream
- Blend in your eggs, one at a time
- Set aside and work on your “dry ingredients”
- Sift together your flour, cocoa and salt
- Add this slowly into your wet (in 3 additions, being mindful to not overmix)
- At the end, fold in your chips by hand and pour into a well greased dish
- Bake at 350 for 25-30 minutes
In my oven, these babies baked for 30 minutes but more than half way into that mark, I would def. check since everyone’s oven can be a bit different. Great rule of thumb here is to try and never open your oven when baking less than half way into it’s finished baking mark. So if your recipe calls for 30 min. bake time, I would only think to check 15-20 in, never 5-10. Remember, underbaking is WAY better than overbaking!
Make your own brown sugar by combining unsulphured molasses and sugar
I know at this point, I must sound like a broken record but ’tis better to do it right the first time, right? I know that for me, I feel like crying when say, flour disappates in a gigantic puff explosion, lol. Baking materials–scratch that–FOOD can be soooo expensive!
So here are a few tips:
•Properly measure out your ingredients. A food scale set to grams works best for this but if you’re just baking for fun, you can get away with standard measuring cups–also remember to sift your dry ingredients together…esp when cocoa powder is involved, he’s somewhat of a tattle tale.
•When it comes to cookies and brownies, I personally think underbaking > overbaking.
•They say that patience is a virtue and your baked goods will thank you if you allow them to get to room temperature. i.e.= your butter has softened to the point where you can leave behind a soft indentation.
•Use QUALITY ingredients folks! Use the highest quality that you can afford. Many things like brown sugar and vanilla extract can be made yourself to ensure even greater quality control. I feel like great vanilla, eggs, chocolate are a few things that are super important.
So Happy Baking & Happy St. Patty’s Day!!
Squishy Monster ^.^