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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies
4 oz bittersweet chocolate
1 oz unsweetened chocolate
1/2 cup butter
3/4 cup sugar
2 tsp vanilla extract
1/4 tsp salt
3 large eggs
1 cup flour
Topping
1/3 cup Irish Cream liqueur
8 oz white chocolate, chopped
Preheat oven to 325. Line a 8inch x 8inch baking pan with aluminum foil , leaving at least 2inch of foil overhanging on all sides (this will help you life the finished brownies out of the pan and eliminate messy pan clean-up). Set aside.
Melt chocolate and butter together in a heavy saucepan over medium heat, stirring constantly. Remove from heat and cool slightly. Whisk sugar, vanilla and salt into chocolate mixture, followed by the eggs, one at a time. Continue whisking mixture until it is shiny and smooth. Add flour and whisk just until blended. Pour batter into prepared pan and level top. Bake for about 35 minutes, or until cake tester comes out with a few moist crumbs clinging to it. Cool completely in pan.
Topping: Heat liqueur to a boil, remove from heat and whisk in white chocolate until it is completely melted and mixture is smooth. Refrigerate until mixture becomes thick enough to spread, stirring occasionally, about 30 minutes. Spread topping over brownies and refrigerate until cold. Let stand at room temperature for 30 minutes before serving. To cut, simply lift brownies in foil and all out of pan, peel off foil and cut!
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BROWNIES WITH IRISH CREAM ICING
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies
4 oz bittersweet chocolate
1 oz unsweetened chocolate
1/2 cup butter
3/4 cup sugar
2 tsp vanilla extract
1/4 tsp salt
3 large eggs
1 cup flour
Topping
1/3 cup Irish Cream liqueur
8 oz white chocolate, chopped
Preheat oven to 325. Line a 8inch x 8inch baking pan with aluminum foil , leaving at least 2inch of foil overhanging on all sides (this will help you life the finished brownies out of the pan and eliminate messy pan clean-up). Set aside.
Melt chocolate and butter together in a heavy saucepan over medium heat, stirring constantly. Remove from heat and cool slightly. Whisk sugar, vanilla and salt into chocolate mixture, followed by the eggs, one at a time. Continue whisking mixture until it is shiny and smooth. Add flour and whisk just until blended. Pour batter into prepared pan and level top. Bake for about 35 minutes, or until cake tester comes out with a few moist crumbs clinging to it. Cool completely in pan.
Topping: Heat liqueur to a boil, remove from heat and whisk in white chocolate until it is completely melted and mixture is smooth. Refrigerate until mixture becomes thick enough to spread, stirring occasionally, about 30 minutes. Spread topping over brownies and refrigerate until cold. Let stand at room temperature for 30 minutes before serving. To cut, simply lift brownies in foil and all out of pan, peel off foil and cut!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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