Bailey's Brownies

Thursday this week is St. Patrick's Day. And if you like to get in the spirit with what you cook and bake, you should definitely consider Irish Stew, Beer Bread, Lucky Charms snack mix, or other traditional foods like Corned Beef and Cabbage or Soda Bread. You should consider those. That makes sense. 

But you should DEFINITELY make these Bailey's brownies for dessert! These nearly defy description. But I will try. Fudgy brownies that you make from scratch are the base for all the Irish Cream goodness. Now, these are super simple to make from scratch, but if you wanted to, you could easily just whip up a box mix. Don't let the from scratch deter you.

A thick layer of Irish Cream frosting is next, topped by a glossy ganache, again laced with Irish Cream. 

These brownies are SO good. It's likely that you will dance an Irish jig or break out into O Danny Boy or something like that, you just won't be able to help yourself. 

And I promise, you won't need the luck of the Irish when these brownies are in your life. 

 

Bailey's Brownies

Brownies:

1 cup sugar

1/2 cup butter

2 eggs

3/4 cup plus 2 Tbsp. cocoa powder

1 tsp. vanilla

1/4 tsp. salt

1/2 cup flour

Frosting:

6 Tbsp. butter, softened

1/4 cup Bailey's Irish Cream

2 cups powdered sugar

Ganache:

1/2 cup chocolate chips

1/4 cup Bailey's Irish Cream

2 Tbsp. half and half or cream

For the brownies, place the butter in a large glass bowl or batter bowl and cook at 50% power in the microwave until the butter is melted. Let cool slightly, then add the sugar and mix well. Add the eggs one at a time, mixing after each, then stir in the cocoa powder, vanilla, and salt. Finally, add the flour and beat vigorously until the batter pulls away from the side of the bowl. 

Line an 8" pan with foil or parchment paper, then grease the foil. Scrape the batter into the pan and spread it out evenly. Bake at 325 for 25-30 minutes or until a toothpick comes out with some crumbs attached. You want them to be fudgy but not dry.  

Cool the brownies completely before adding the frosting and ganache.

For the ganache, using an electric mixer, beat the butter and Bailey's together until smooth. Gradually add the powdered sugar until it is thick and creamy. Spread the frosting over the brownies and then put in the freezer while you make the ganache.

For the ganache, place the chocolate chips in a small heat-proof bowl. Heat the Bailey's and the half and half in the microwave or in a small saucepan on the stove until it just starts to boil. Remove from the heat and pour over the chocolate chips. Let stand for 5 minutes, then stir well until glossy. Remove the brownies from the freezer and pour ganache over. Let them sit at room temperature for half hour, then refrigerate for several hours before serving.