Sunday, March 14, 2010

Boozy Irish Cream Brownies: The recipe and the pictures

Boozy Irish Cream Brownies
1/3 cup butter, room temperature (I used apple sauce because I was hoping to cut down on the fat in this one. It worked perfectly, and the brownies stayed super moist, even after a stint in the fridge)
2/3 cup sugar
1/3 cup cocoa powder
1 large egg
1 tsp vanilla extract
3/4 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup Irish Cream liqueur (such as Bailey’s)
Irish Cream Glaze
1 tbsp Irish Cream liqueur (such as Bailey’s)*
1 tbsp cocoa powder
1 cup confectioners’ sugar

*I used 4 tbsp Irish Cream. The original recipe called for a single tbsp of Irish Cream. That just made a dry paste. Keep adding Irish cream until it is a glaze (or until you are happy with the consistency). If you don't want that much uncooked alcohol, sub whatever amount of milk/soy milk you want until it is the right consistency.
  1. Preheat oven to 350F. Line a 9×9-inch square pan with aluminum foil and lightly grease.
  2. In a medium, microwave-safe bowl, melt butter. Whisk sugar and cocoa powder into butter until smooth. Allow to cool to room temperature, then whisk in egg and vanilla extract.
  3. In a large bowl, whisk together flour, baking soda and salt. Pour in butter mixture and Irish cream and whisk well to combine, mixing only until no streaks of flour remain. Pour into prepared pan.
  4. Bake for 22-26 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs (not chocolate batter). Cool in pan on a wire rack before glazing.
  5. For the glaze, whisk together all glaze ingredients in a small bowl. Drizzle over cooled brownies, then use a spatula to spread gently into an even layer. Allow glaze to set for at least 2 hours at room temperature before storing the brownies.

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