There’s absolutely nothing wrong with a homemade chocolaty fudge brownie. However, sometimes you just need to switch things up and add a boozy little twist to make things even better. These particular dark chocolate brownies have just the right amount of Irish cream to make them simply irresistible. So, grab that bottle of Baileys, and let’s get baking.
For us, here at the Delawder Matthews household, the holiday season usually means having way too many boozy cocktails at way too many holiday parties or festive Christmas events. Not this year. Nope, this year is totally different. Instead of boozing it up with all of our friends, like we usually do, we’re choosing to stay safely hidden inside of our own little historic farmhouse. Y’all know what that means? It means that B.O.B. Bob and I are pretty much boozing it up on our own, with Brenna walking by us every once and a while judging us for our indulgent holiday alcohol consumption.
Now, while I would absolutely love to tell you that we are spending our quarantine evenings combing through our liquor cabinet and garage bar to concoct the most delicious and festive holiday cocktails ever consumed, that’s just not how we roll. For the most part, we stick to the basics; vodka for me, wine for B.O.B. Bob, and beer for when we choose to start drinking before 2:00 in the afternoon. Yeah, we’re pretty dang boring when it comes to boozing it up. As you can see, I’m way more likely to break out a bottle “of the good stuff” to make brownies than I am to make something we would actually drink.
Ingredients:
- 1/2 Cup Unsalted Butter
- 1/4 Teaspoon Ground Sea Salt
- 1 (3.5-oz.) Dark Chocolate Candy Bar, Finely Chopped
- 1 Cup Granulated Sugar
- 2 Eggs
- 3 Tablespoons Irish Cream (Baileys)
- 3/4 Cup All-Purpose Flour
- 1/4 Cup Unsweetened Cocoa Powder
Directions:
- Preheat oven to 350 degrees.
- Line an 8×8 inch glass baking dish with parchment paper; set aside.
- In a small saucepan, melt the butter and sea salt over medium-low heat. When the butter is melted, remove the pan from the heat and stir in the finely chopped chocolate until smooth.
- Add the granulated sugar and whisk for 1 minute.
- In a small bowl, whisk the eggs and vanilla together. Add the mixture to the saucepan and whisk for 1 minute.
- Add the flour and cocoa to the saucepan and whisk until just combined.
- Pour the brownie batter into the parchment paper-lined baking dish and even the top out with a spatula.
- Bake for 30 minutes or until cooked through.
Suggestions:
- Make sure not to overmix the brownie batter after adding the flour and unsweetened cocoa.
- Allow the brownies to cool for at least 20 minutes before removing them from the pan. Grab the edges of the parchment paper, lift up, and remove the brownies from the baking dish. Then, you can easily cut the brownies into small squares.
- If using a metal pan or ceramic baking dish, you may need to adjust the baking time. I suggest you check on the brownies after they have baked for 25 minutes.
Improvements:
- Fold a handful of chopped pecans or almonds into the brownie batter before baking.
- Drizzle melted white chocolate over the brownies.
- Fold 1/2 cup of chocolate chips into the brownie batter.
- If you love brownies, make sure to check out these Dark Chocolate Brown Sugar Chili Brownies, Milk Chocolate Sour Cream Cake Brownies, or these Dark Chocolate Salted Candy Bar Brownies.
Ingredients:
- 1/2 Cup Unsalted Butter
- 1/4 Teaspoon Ground Sea Salt
- 1 (3.5-oz.) Dark Chocolate Candy Bar, Finely Chopped
- 1 Cup Granulated Sugar
- 2 Eggs
- 3 Tablespoons Irish Cream (Baileys)
- 3/4 Cup All-Purpose Flour
- 1/4 Cup Unsweetened Cocoa Powder
Directions:
- Preheat oven to 350 degrees.
- Line an 8×8 inch glass baking dish with parchment paper; set aside.
- In a small saucepan, melt the butter and sea salt over medium-low heat. When the butter is melted, remove the pan from the heat and stir in the finely chopped chocolate until smooth.
- Add the granulated sugar and whisk for 1 minute.
- In a small bowl, whisk the eggs and vanilla together. Add the mixture to the saucepan and whisk for 1 minute.
- Add the flour and cocoa to the saucepan and whisk until just combined.
- Pour the brownie batter into the parchment paper-lined baking dish and even the top out with a spatula.
- Bake for 30 minutes or until cooked through.
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Dark Chocolate Brown Sugar Chili Brownies
