Talk about a match made in heaven...delicious chocolately brownies spiked with luscious Irish Cream. This brownie recipe is great for normal, casual weekend brownie consumption (you know, that brownie craving you get while watching Sex and the City reruns, you eat half the batter before it reaches the pan, once baked you hugrily slice lop sided, jagged rectangles **see above** and devour half the pan, especially the crispy edges, before Samantha makes it to her next conquest **sigh**)
I'm all for the above, however this brownie recipe also makes an amazing center of plate dessert!
Admittedly, when it comes to food (and just about everything else) I'm all about presentation. Instead of slicing the brownies rectangular, serve them round. To do this, use a deep, circle cookie cutter or if you don't have one, use a standard 15oz vegetable can (label removed, completely open on both ends and thoroughly washed). NOTE: When you round cut, make sure that you do not get too close to the edges.
Once cut, center the brownies on a garnished dessert plate, top with a light dusting of powered sugar and cocoa powder and serve à la Mode with vanilla bean gelato!
The absolute best part...you get to nosh on all those edge pieces that were left in the pan...once your guests leave of course!
Bon Appetit!
Irish Cream Brownies
Makes 8 servings (squared)
Makes 6 servings (round)
Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup grated 70% dark chocolate
1/4 cup butter
2 eggs
1 cup sugar
1/3 cup Irish Cream
1 teaspoon vanilla extract
Floured cooking spray
Directions
Preheat oven to 350°F. Spray 9×9-inch pan with floured cooking spray.
Measure flour, cocoa, baking soda, and salt into a mixing bowl and stir
Beat eggs and set aside
Slowly melt butter and grated chocolate in a saucepan over low heat, stirring frequently. Remove from heat once completely melted and allow to cool for 5 minutes.
Using a 1/4 cup measuring cup, slowly transfer the melted chocolate mixture into the eggs, beating constantly to temper the eggs. Stir the egg mixture into chocolate mixture then add sugar, vanilla, and Irish Cream. Stir over low heat for 2-3 minutes or until sugar has dissolved.
Fold the chocolate mixture into the dry ingredients, stirring just until combined.
Pour batter into the prepared pan and bake at 350°F for about 18-20 minutes, or until a toothpick comes out mostly clean.
