Total Time: 1 Hour 55 Mins
Yield: Serves 9 (serving size: 1 brownie)
Our Baileys Irish Cream Brownies are fudgy, rich, and chocolatey with great notes of coffee and espresso throughout—so, in short, super indulgent. Nobody has to know that the first ingredient is a box of brownie mix! The Baileys buttercream we made is melt-in-your-mouth fluffy and has a gentle, yet luxurious coffee cream flavor that shouldn’t just be paired with brownies. Then, the chopped espresso beans added at the end provide an excellent crunch. Doctoring up a box mix is a great way to save time and energy, and stirring in luxurious ingredients like mini chocolate chips and espresso powder give them a homemade feel. We used Ghiradelli brownie mix, but feel free to use your favorite. We found the chocolate-covered espresso beans at a local grocery store—just check the candy aisle. These would be great with a cup of coffee or Irish coffee.
- 1(18.75-oz.) pkg. brownie mix (such as Ghirardelli), prepared according to pkg. directions
- 3/4 cup mini semisweet chocolate chips
- 2 tablespoons espresso powder
- 3 cups powdered sugar
- 1 cup (8-oz.) unsalted butter, softened
- 1/4 teaspoon kosher salt
- 3 tablespoons (1 1/2 oz.) Irish cream liqueur (such as Baileys)
- 1/4 cup finely chopped dark chocolate covered espresso beans
How to Make It
Preheat oven to 325°F. Lightly grease a 9-inch baking pan with cooking spray.
Stir together prepared brownie mix, chocolate chips, and espresso powder. Spoon batter into prepared baking pan; bake in preheated oven until a toothpick comes out with a few wet crumbs, 40 to 45 minutes. Allow brownies to cool completely in pan on a wire rack, about 1 hour.
Meanwhile, beat together powdered sugar, butter, and salt in the bowl of an electric mixer on low speed until well blended. Scrape down sides of bowl, and beat on medium speed until fluffy, 2 to 3 minutes. Beat in Baileys until light and fluffy. Spread frosting on completely cooled brownies, and sprinkle with chopped espresso beans. Cut into 9 squares.
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