Bailey’s Irish Cream Brownies

Even though all the Holiday baking is done and gone, Valentine’s day is right around the corner. And with this love-struck day, comes lots and lots of chocolate! So, what better time to try the perfect, decadent and dark chocolate brownie recipe.

This recipe is unique because it has a new, to the market, ingredient…Bailey’s Original Irish Cream Baking Chips. This brand-new flavor tastes and smells like Bailey’s Original Irish Cream Liqueur and it’s non-alcoholic…Yum!

This brownie is made from my “Triple Dark Chocolate Brownies” recipe, with dark chocolate cocoa powder, 72% melted dark chocolate bars, dark chocolate chunks and now Bailey’s Irish Cream Baking Chips – it will be a new favorite for any chocolate lover.

If you like brownies moist and fudgy or cakey, either way, it will be easy to make with this recipe…just adjust your baking time. A little less time for fudgy and a few minutes more for cakey. The best of both worlds and a decadent, guilty pleasure for everyone.

Brownies…

  • 6 ounces dark chocolate, chopped (I use Chocolove 70% chocolate bar and Endangered Species Chocolate Dark Chocolate with Cacao Nibs 72% cocoa)
  • 1/4 cup grape seed oil
  • 1/4 cup unsweetened applesauce
  • 1 cup sucanant or turbinando sugar
  • 2 large eggs plus 1 large egg yolk
  • 1 teaspoon vanilla
  • 1/4 cup brown rice flour
  • 1/4 cup blanched almond flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking cocoa powder
  • 1/2 cup Bailey’s Original Irish Cream Baking Chips

Heat oven to 350 F. Line an 8 x 8-inch baking dish/pan with parchment paper or line muffin tin with 12 muffin cups.

Place the 6 ounces of chocolate in large microwave-safe bowl. Microwave chocolate on high for 1 minute. Remove bowl from microwave and stir chocolate until melted.

Mix melted chocolate with sugar, whisk or stir, in medium size bowl.

Whisk in eggs, egg yolk and vanilla. Whisk in oil and applesauce.

Whisk together in small bowl flours, cocoa powder and baking soda. Stir flour mixture into chocolate mixture until just incorporated. Fold in Bailey’s baking chips.

Pour batter in baking dish/pan or muffin cups. Bake for 20 to 25 minutes, or until toothpick inserted into the center comes out clean. For a gooey brownie, remove at 20 minutes.

Allow brownies to cool 5 to 10 minutes. Then remove brownies from pan by lifting parchment paper and placing on cooling rack. Cut brownies into squares and enjoy!

To frost

I use 1/2 bar of Chocolove 70% chocolate and ½ bar Endangered Species Chocolate Dark Chocolate with Cacao Nibs 72% cocoa – melt in microwave for 1 minute – remove and stir until all melted – drizzle or spread on top of brownies.

Note…Bailey’s Original Irish Cream Baking Chips can be purchased on Amazon  

Enjoy and Happy Valentines Day!

 

 

 

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