How’s this for decadence? Irish Cream is incorporated into the batter in these Irish Cream Brownies with Brown Butter Icing. It’s also brushed on top of the warm brownies right out of the oven. Finally, it’s incorporated into the brown butter icing that is spread on top.
I made these over the weekend, and was so thankful when Monday rolled around so I could send them off with the Tall Boy to work. Otherwise, I was likely to eat the entire batch. These were some of the best brownies I’ve eaten in a long time – and I sort of consider myself a brownie connoisseur.
Actually, everything in The Recipe Girl Cookbook looks simply amazing. You follow her blog, right? She has over 2,500 recipes (!!) and I want to make every.single.one. of them. Recently, I had the opportunity to peruse her new cookbook, and now I have dozens of new recipes I want to try: from French Toast with Crunchy Cinnamon Crust to Sweet Chili Pulled Pork to Mango Margaritas, there’s something in this cookbook for everyone.
Of course, I flipped right to the dessert section, because that’s how I roll.
And while flipping through, this recipe for Irish Cream Brownies with Brown Butter Icing caught my eye. Since St. Patrick’s Day is right around the corner, I felt it was my duty to give these brownies a try.
Not that Irish Cream is necessarily synonymous with St. Patrick’s Day, but it’s certainly a good excuse to pull the bottle out from the liquor cabinet.
You’ll start by incorporating 1/2 cup of Irish cream into your brownie batter. After your brownies bake, and while they are still warm, you’ll brush more Irish cream over the top. It sort of melts down into the brownies, and makes ‘em extra soft and decadent and marvelous.
Even better? After the brownies cool, you’ll brown some butter, add in some powdered sugar and a little more Irish cream, and then smear it over the tops of the brownies. Trust me, these are heavenly!
Don’t have Irish cream on hand? You may use Kahlua in its place. Lori also suggests adding a teaspoon of espresso powder to the egg mixture – it will intensify the flavor of the chocolate.
I sprinkled a little bit of cocoa powder to the tops of some of mine – purely optional, but you can never have enough chocolate, in my opinion.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups semisweet chocolate chips
- 1 cup (16 tablespoons or 2 sticks) unsalted butter
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1/2 cup plus 1 tablespoon Irish cream liqueur, divided
- 4 tablespoons salted butter
- 2 tablespoons Irish cream liqueur
- 1 tablespoon heavy whipping cream
- 1 1/2 to 2 cups powdered sugar
- Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper or foil and spray with nonstick cooking spray.
- In a medium bowl, sift together the flour, salt and baking powder. Set aside.
- In a microwavable safe bowl, melt the chocolate chips and butter at 30-second intervals, stirring after each time. Once chocolate and butter are melted and smooth, set it aside to cool slightly.
- In a large bowl, whisk together the eggs, sugar, and 1/2 cup of the Irish cream. Add the melted chocolate mixture and whisk until combined and smooth. Stir in the flour mixture to combine.
- Spread brownie batter into prepared pan. Bake for 40 to 45 minutes, or until the top of the brownies crack slightly and a toothpick inserted in the center comes out mostly clean. While the brownies are still warm, brush them with the remaining 1 tablespoon Irish cream. Allow brownies to cool completely.
- Melt the butter in a medium saucepan over medium-high heat for 3 to 5 minutes and stirring constantly, until it is lightly browned. Remove from heat as soon as the butter has browned and then add the Irish cream and heavy cream. Whisk in 1 cup of the powdered sugar. Add remaining sugar 1/4 cup at a time, until desired consistency is reached. The icing should be thick and smooth, but still pourable.
- Pour on top of brownies and spread to the edges. Refrigerate until the icing is set.
- Store brownies in a covered container for 2 to 3 days.
recipe from The Recipe Girl Cookbook
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