Description
Dense, fudgy brownies topped with chocolate ganache both infused with deliciously creamy Irish liqueur.
Ingredients
Units
Scale
For the Brownies
- 2/3 cup all purpose flour
- 1 cup white sugar
- 3/4 cup cocoa powder
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla paste (you can substitute this with a second teaspoon of vanilla extract)
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1 tablespoon espresso powder
- 1/4 cup Baileys Irish Cream
For the Ganache
- 1/2 cup semisweet chocolate chips
- 1/4 cup Baileys Irish Cream
- 1/4 cup heavy whipping cream
- 1/8 teaspoon espresso powder (optional for deeper flavor)
- Raw cane sugar and silver sanding sugar for garnish
Instructions
- Preheat oven to 350°F. Grease or prepare a 8X8 baking dish with parchment paper.
- In a large mixing bowl, whisk together butter, eggs, sugar, salt, espresso powder, baileys, vanilla extract, and vanilla paste until completely combined.
- Fold in flour and cocoa powder until just combined.
- Pour the batter into the prepared dish. Bake for 25-30 minutes until middle is set and a toothpick comes out clean. Let cool on a wire rack.
- Melt chocolate chips with heavy cream and baileys together in 15 second intervals in the microwave or over a double boiler. Whisk until smooth and shiny. Whisk in espresso powder. Let cool until warm but not hot to the touch.
- Pour and spread ganache over cooled brownies in a single layer. Garnish with sugars as desired. Place the brownies in the fridge to let the ganache set. Slice and enjoy