Monday, March 19, 2012

Bailey's Brownies

My friend asked me to make something St. Patrick's Dayish for today even though St. Patrick's Day was Saturday.

Stacey's Bailey's Brownies Ingredients:
1 stick unsalted butter, organic
2 oz unsweetened 99% chocolate, Scharffen-Berger
1c sugar, organic
1/3c brown sugar, organic
2 eggs
1/4c Bailey's Irish Creme Liqueur

2/3c unbleached white flour, organic
1 tbs whole wheat flour, organic (you can use regular flour)
1/4c cocoa powder, organic, Dagoba
1/2 tsp baking powder
1/2 tsp salt
1/3c semisweet chocolate chips, Guittard

Stacey's Bailey's Ganache Ingredients:
3/4c mix of 64% dark / 38% milk Guittard couverture chocolate
Organic Heavy Cream (enough to cover the chocolate in a measuring cup - probably 1/3c?)
1/4c Bailey's Irish Creme Liqueur

9x9" baking pan or cake pan, lined with foil and buttered

Preheat oven to 350F.  Melt the butter and unsweetened chocolate together.  Then add the sugars, eggs and 1/4c liqueur.  Mix the dry ingredients together (except the chips) in a separate bowl and add it to the wet mixture.  Stir gently until combined and then add the chocolate chips.  Stir until combined.  Spread the mixture into the baking pan and bake for about 25 minutes, turning once at the halfway point.

For the ganache frosting, fill a pyrex measuring cup with the 3/4c chocolate discs.  Then pour in the heavy cream until it reaches the top of the chocolate pieces.  Heat this in the microwave for about a minute and then stir it gently until combined.  Then add the Bailey's and stir to combine.  Let this sit until it thickens up (probably will take an hour) or about 15-20 minutes in the refrigerator.  Stir again and then spread this on the brownies once they've cooled.


I have to say these are one of the favorite brownies I've made so far.  :)

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