Brownies With Irish Cream Icing
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
- Servings: 12
- 4 ounces bittersweet chocolate
- 1 ounce unsweetened chocolate (i used more bittersweet)
- 1/2 cup butter
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup flour
- 1/3 cup irish cream
- 8 ounces chocolate, chopped
Recipe
- 1 pre-heat oven to 325° f.
- 2 line a 8" x 8" baking pan with aluminum foil, leaving at least 2 inches of foil overhanging on all sides (this will help you lift the finished brownies out of the pan and eliminate messy pan clean-up).
- 3 set aside.
- 4 melt chocolate and butter together in a heavy saucepan over medium heat, stirring constantly.
- 5 remove from heat and cool slightly.
- 6 whisk sugar, vanilla and salt into chocolate mixture, followed by the eggs, one at a time.
- 7 continue whisking mixture until it is shiny and smooth.
- 8 add flour and whisk just until blended.
- 9 pour batter into prepared pan and level top.
- 10 bake for about 35 minutes, or until cake tester comes out with a few moist crumbs clinging to it.
- 11 cool completely in pan.
- 12 topping:.
- 13 heat liqueur to a boil, remove from heat and whisk in chocolate until it is completely melted and mixture is smooth.
- 14 refrigerate until mixture becomes thick enough to spread, stirring occasionally, about 30 minutes.
- 15 spread topping over brownies and refrigerate until cold.
- 16 let stand at room temperature for 30 minutes before serving.
- 17 to cut, simply lift brownies, foil and all out of pan, peel off foil and cut!
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