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Thursday, July 5, 2012

Bailey's Brownies with Irish Whiskey Ganache

It is not very often I bake boozy treats.  But this past St. Patrick's Day (I know, it's July, I'm a little late in posting this!) I planned ahead and got the ingredients for these Bailey's Brownies with Irish Whiskey Ganache and I am glad I did.  These were super rich and chocolatey and were thoroughly enjoyed by all.  The brownies have a splash of Bailey's with Caramel mixed into the batter, and the whole thing is topped off with a layer of rich Jameson Irish Whiskey chocolate ganache.  The alcohol taste is not very strong at all, in fact, it kind of just bakes away and leaves a deep, rich flavor. 

Bailey's Brownies with Irish Whiskey Ganache adapted from How Sweet It Is
Ingredients for the Brownies:
1/2 cup unsalted butter
3 squares unsweetened baking chocolate
2 cups granulated sugar
2 large eggs, room temperature
1 cup flour
1 teaspoon pure vanilla extract
1/4 cup Bailey's with Caramel Liqueur

Preheat to 350 F. Line a 9 x 13 pan with parchment paper (this parchment paper!) and grease the sides.
In the top of a double boiler set over simmering water, combine butter and chocolate to melt.  When melted, transfer mixture to a mixing bowl and using an electric mixer, beat on medium.  Add in sugar and vanilla and beat until fluffy, about 2 - 3 minutes.  Add in eggs, beating after each addition.  Add flour and stir just until combined.  Stir in Bailey's.
Pour batter into the prepared baking dish and spread evenly.  Bake for 30 - 40 minutes, or until a toothpick comes out clean.

Ingredients for the Jameson Irish Whiskey Ganache: adapted from Brown Eyed Baked
8 oz bittersweet chocolate 
2/3 cup heavy cream
2 tablespoons unsalted butter, room temperature
2 - 3 teaspoons Jameson Irish Whiskey

Finely chop the chocolate and transfer to a heatproof bowl.  Heat the cream in a saucepan until it just begins to simmer and pour over the chocolate.  Allow to sit for 1 minute and then stir until smooth.  Add butter and whiskey and stir until combined.  Let ganache cool until it reaches the desired consistency (you want it to be soft enough to be spread with an offset spatula, but not super runny).  Spread evenly over cooled brownies with an offset spatula.

1 comment:

Unknown said...

Not crazy about the Bailey's with caramel, May have to see how it is with the original :)


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