Baileys Brownies

Every now and then I feel an urgent need for chocolate. Apparently this happens to most women and I’m no exception to that rule. This time an ordinary chocolate bar wouldn’t do, it felt insufficient. I was craving brownies! A while ago I saw a recipe for Baileys Brownies over at Grumpy’s Honeybunch and bookmarked it. How brilliant is Shelby? To combine chocolate with Bailyes: practically a dream come true!

 

Baileys Brownies
adapted from Grumpy’s Honeybunch

1 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
1/4 cup butter
1 cup sugar
2 eggs
1/4 cup Baileys Irish Cream
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.

Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

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TWD: Brrrr-ownies


Karen of Welcome to our Crazy Blessed Life selected Brrrr-ownies for this weeks challenge for Tuesdays with Dorie was just that: a challenge! And it was a challenge on three parts. The first part was knowing that I wasn’t going to like these: I’m not a fan of the mint/chocolate combination. However several colleagues are, therefor I decided to go ahead and make these anyway. The second problem was figuring out what York Peppermint Patties were, after I figured that out I knew we didn’t have them here/ So I picked the next best thing: After Eight!

The second challenge that arose was actually making the brownies, everything that could have gone wrong did: I was out of eggs! So I popped over to the supermarket and arrived just in time: 1 minute before closing time!! Upon arriving home I discovered that I was also out of unsweetened chocolate, since the shop had already closed I simply decided to sub it with more bittersweet chocolate. When it was time to add the After Eight to the batter I managed to drop the bowl into the batter too!
Ofcourse I had to taste the brownies: they would have been perfect, if it hadn’t been for that strong mint flavor…. However my mint/chocolate-loving coworkers absolutely adored these!!!

If you do like mint and chocolate together, be sure to take a look at the recipe over at Karen’s! Also take a check out the posts of the other TWD-ers!
P.S. In a couple of weeks I’m gonna visit Paris, so if you have any suggestions of shops, chocolatiers, restaurants or other hot spots I should visit: please leave them in a comment below!

>TWD: Brownie Buttons

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Don’t forget to enter my Giveaway and/or the Gift Exchange:
the deadline for the Blogoversary Giveaway is August 14th,
the deadline for the Gift Exchange is August 30th.

Easy to make, delicious to eat and the perfect size: Brownie Buttons for TWD.
These Brownie Buttons were picked by Jayma of Two Scientists Experimenting in the Kitchen.
They only take 15 minutes in the oven!

Almost forgot to take a picture of the Brownie Buttons before taking them to work, this is the best I could do for now, they’re all gone! Next time I´ll have to double the recipe!!!

This made 12 Brownie Buttons for me, so that´s 3 WW Points per Button.
Correction: 3,5 WW Points per Button……

Check out what my fellow TWD-ers thought of the Brownie Buttons here.

>TWD: Chipster-Topped Brownie Disaster

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Beth of Supplicious decided on Chipster-Topped Brownie for this weeks recipe. I wish I could tell you all that I loved this recipe, or even that I didn’t really like it but unfortunately I haven’t even had a nibble to taste the brownies.

I actually made this recipe one and a half weeks ago, I was invited for dinner over at a friends house and told her I’d bring dessert. The brownie batter looked quite bubbly.

The cookie dough looked good and tasted delicious!!

When I tried to divide the cookie batter over the brownie batter the cookie batter immediately sunk to the bottom…..


However I continued and popped the brownie/cookie batter into the oven, baked it for 55 minutes and took the brownie out of the oven when my cake tester came out with only faint streaks of chocolate, as indicated by Dorie. The top was dry, a bit hard and had a huge crack.

Something must have gone wrong as I found out it was still way too liquid inside when I started to cut into the brownies after cooling them during the day. A total disaster for me, the first I might add since I started baking. I couldn’t even salvage the smallest piece…

So no yummy brownies for my friends at dinner, instead I made a quick stop at the supermarket and bought some a tub of Ben & Jerry’s Cookie Dough.

Check out if my fellow TWD-ers had more succes with the Chipster-Topped Brownie here!

>Milky Way Brownies

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While still working at the insurance company one of my coworkers approached me. He really enjoyed sampling my baked goods on a weekly base and wanted to share a recipe with me that was featured in his local newspaper: de Leeuwarder Courant.

Well, it took me a while, but I finally got around to making it today! I intended to make the Floating Islands for last Tuesdays with Dorie, but upon reading the recipe I found out I lacked two crucial things: a) a (candy) thermometer that reaches up to 180 degrees and b) sufficient funds to buy previously described thermometer. Said thermometer is also needed for next weeks recipe: Devils Food White Out Cake, so I won’t be making that one either….

This one’s for you Marcel, thank you so much for the recipe.
These brownies are a real treat. They look cute heavy and dry, but in fact
they are nice and light. Instead of Milky Ways you could also use a different candy bar,
such as Mars.

Milky Way Brownies
125 grams butter (about 1 stick)
4 Milky Way bars
60 grams sugar
1 tsp vanilla sugar
2 eggs
110 gram flour
1/4 tsp baking powder
1/4 tsp salt

Preheat the oven at 175 degrees Celsius. Line a square pan with parchment paper.

Cut the Milky Way bars into pieces and melt them in a pan on lo heat with the butter. Keep an eye on the mixture and keep stirring to avoid lumps. Don’t let the mixture get too hot.

Take the mixture of the heat and mix in the sugar and vanilla sugar. Mix in the eggs, one egg at a time, the flour, the baking powder and the salt.

Pour the brownie mixture into the pan and bake for about 25 minutes.

Let the brownies cool down, cut into sqaures and serve with dusted with lots of confectioner’s sugar or a drizzle of caramel sauce. Enjoy!!!!

>Quintuple Chocolate Brownies

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Another great recipe from Dorie Greenspan, more information will follow but here are some pictures! These taste really great!!
Dad’s verdict: 7 out of 10

The recipe for these brownies can be found here, here and here