Bailey’s Irish Cream Milk Chocolate Brownies
These Bailey’s Irish Cream Milk Chocolate Brownies are rich, decadent and chewy! A fudgy milk chocolate brownie topped with a milk chocolate ganache and drizzled with a thick caramel sauce!
Ingredients
For the Coffee Milk Chocolate Brownies:
- ½ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter
- 2 ounces milk chocolate (chopped [I used Ghirardelli because it’s awesome])
- 1 cup granulated sugar
- 1 tablespoon instant coffee grounds
- 1 tablespoon vanilla extract
- 2 eggs
- 4 ounces milk chocolate (chopped)
- ½ cup caramel sauce (If you like to make it homemade, this is my Caramel Sauce Recipe!)
For the Bailey’s Milk Chocolate Ganache:
- 4 ½ ounces milk chocolate
- 2 tablespoons heavy whipping cream
- 1 tablespoon Bailey’s Irish Cream
- caramel sauce (optional, for topping)
Makes: 8 x 8inch rectangle
Instructions
To Make Coffee Milk Chocolate Brownies:
- Preheat oven to 325° and line a 8x8 baking dish with parchment.
- Whisk together in a medium bowl the flour, cocoa powder and salt. Set aside.
- Place butter and 2 ounces chocolate in a microwave safe, large bowl. Microwave in 30 second intervals on high power, stirring after each interval, until chocolate is smooth.
- Add sugar and instant coffee to the melted chocolate mixture, whisking to combine. Add the vanilla and egg, whisking until completely incorporated and smooth.
- Stir the cocoa mixture into the chocolate mixture until just combined. Fold in the remaining chocolate.
- Pour batter into prepared pan, smoothing out the batter to the edges with a spatula.
- Drop dollops of salted caramel into the batter. I did about 16, and then swirl with a bamboo skewer. Mine weren’t pretty but it doesn’t even matter because you are going to smother it in ganache!
- Bake 25-30 minutes or until the top is set. Do not overbake. The caramel will make it very difficult to tell when they are done. I would not suggest baking more than 35 minutes because they might overbake.
- While the brownies bake, make the Bailey’s Milk Chocolate Ganache.
To Make the Bailey’s Milk Chocolate Ganache:
- Melt chocolate and heavy cream in a small microwave-safe bowl in 30 second intervals, stirring between each interval, until mixture is smooth. Stir in the Bailey’s and whisk until smooth.
- Try not to eat it all before the brownies are done…
Assembling the Brownies:
- Let brownies cool 10 minutes before pouring ganache over top of brownies. Smooth the ganache to the edges with an offset spatula.
- Let cool completely before cutting. This took me 2 hours in the refrigerator and the middles were still not cooled. They tasted super amazing no matter what temperature.
- Cut into squares and drizzle with additional caramel sauce. I spooned some in a ziplock baggie, cut a corner off and then squeezed the caramel out!
Notes
Let’s get into it like a PROFESSIONAL CHEF:
Presentation - Let the brownies cool completely before cutting for a clean edge! Flavor Tips - I wholeheartedly support you whatever you decide, but the extra drizzle of salted caramel at the end is just divine. Technique - Let brownies cool for 10 minutes before pouring ganache over top of brownies. Smooth the ganache to the edges with an offset spatula for an even and smooth finish. Helpful Tools - Lining your pan with parchment paper is going to be a key detail for these, since the caramel is quite sticky and makes it hard to take the brownies out of the pan (but worth it)! Variations - It’s definitely possible to make these without the Irish Cream if you so desire. You can also make variations with types of chocolate based on your preference! Storage - Store baked brownies in an air-tight container at room temperature, refrigerated or frozen. Zip-top plastic bags also work nicely. These brownies will keep 3 days at room temperature, a week in the refrigerator or 2 months frozen. Adapted From Half Baked Harvest Tried this recipe?Mention @cheflindseyfarr