Hello! I am Becky from Baking and Cooking, A Tale of Two Loves. I am so excited to be a Guest Blogger for Betsy while she is on maternity leave. I want to thank Betsy for the the opportunity to be a guest Blogger on Java Cupcake. I met Betsy, when I joined #Love bloghop, a fun group. Betsy has amazing cupcake creations, as well as many other baked goods, and she was still baking at 9 mos. pregnant.
When I found out that I would be a guest blogger, I started to think of all the recipes, that I could make for St. Pat’s Day, that were baked goods. Now, there are lots of recipes that have mint flavoring or green food coloring, but immediately my mind went to something with Bailey’s Irish Cream, which isn’t green, but it’s sure Irish. With a last name of Higgins, the recipe couldn’t be anything less. Bailey’s Irish Cream is my favorite liqueur, especially with coffee. We even named our dog, Bailey, because she is the color of Irish cream, true story.
This recipe has a rich, fudgy brownie topped with a layer of Irish Cream Butter Cream and topped with a Chocolate Irish Cream Ganache. These brownies taste heavenly! You are going to think that you have a pot’ gold and will have the “Luck of the Irish, when you take your first bite. My husband doesn’t even know that I made these babies, or he would want to eat them all. I hid them in the freezer, Sshh, Dont’ tell him.
I used my go to brownie recipe baked in an 8×8 pan. Then I made Vanilla Butter Cream, substituting Bailey’s Irish Cream for the milk in the Butter Cream for the Irish Cream Layer. Finally, the ganache recipe used the heated Bailey’s to melt the chocolate, and then was carefully spread over the Irish cream layer. Pure delight! Chocolate and Irish Cream in three layers.
- ½ c butter
- 2 squares, (2 oz) unsweetened chocolate
- 1 c. sugar
- 2 eggs
- 1 tsp .vanilla
- ¾ c. AP Flour
- 11/2 c powdered sugar
- 6 tbsp butter
- ¼-1/3 c Bailey’s Irish Cream, or other brand
- 6 oz. dark or semisweet baking chocolate, chopped or chocolate chips
- ¾ c Irish Cream or heavy cream
- Preheat oven to 350 degrees.
- Line an 8x8x2 pan with aluminum foil or parchment paper, edges overlapping. If using foil, spray the opposite side of the foil.
- Melt butter and chocolate. Remove from heat and stir in sugar.
- Add eggs, and vanilla. Beat lightly until just combined.
- Stir in flour and mix well. Spread batter in pan.
- Bake in 350 degree oven for 25-30 minutes. Do not over bake.
- Cool on rack. Leave brownies in pan.
- Beat butter with and electric mixer, until light and fluffy.
- Gradually beat in powdered sugar, adding Irish cream until desired consistency. The butter cream should be in a spreadable, thick layer.
- Spread Irish Butter Cream over the cooled Brownie. Refrigerate at least 45 minutes, until firm. Leave in prepared pan.
- Place chocolate in medium bowl, Heat Irish cream until simmering. Do not boil.
- Pour over chocolate in bowl. Stir chocolate until chocolate is evenly melted. Allow to cool and thicken.
- Pour over refrigerated brownie with Irish Cream layer and spread out over the top of the Butter Cream layer.
- Refrigerate at least one hour until ganache is set.
- When ready to serve, remove the pan from the fridge, wait about 15 minutes for the ganache to soften slightly and cut the bars with a knife dipped in warm water, and dried.
- Cut into squares and serve immediately. Refrigerate leftovers.