Fudgy Irish Cream Brownies

I am not Irish and St. Patrick's Day has never really thrilled me. It seems like it is a time for people to drink a ton, watch parades and dye things green.  I just don't understand.  

However, I am not opposed to making some boozed up desserts. My parents and brother all enjoy Irish Cream. Somehow a bottle ended up in my fridge. It seems fitting to crack it up in honor of St. Patrick's Day and fit it into some wonderful fudge brownies. 

These brownies are intense. They are incredibly rich and chocolaty.  The Irish Cream not only adds the unique Irish Cream flavor but also adds moisture to the brownies making them dense and fudgy. 

I used an 8x8 pan and they ended up being about an 1 inch thick. I cut them into 16 squares. Mr. J could eat a whole one but I ended up cutting them in half again. If you wanted more reasonable brownies you could try a 9x13 pan.  (Sometimes brownies are meant to be unreasonable!!)  I also drizzled about 1 tablespoon of Irish Cream on top of the warm brownies for some extra flavor. 

Even if you aren't Irish these brownies should be a must in your future plans. 

Fudgy Irish Cream Brownies

by Emily Morris

Prep Time: 15 minutes

Cook Time: 45 minutes

Keywords: bake dessert chocolate brownies

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Ingredients (serves 16)

• 2½ cups all purpose flour
• 1 tsp salt
• ½ tsp baking powder
• 2 cups semisweet chocolate chips
• 1 cup unsalted butter
• 1 cup packed dark brown sugar
• 2 large eggs
• ½ cup Irish cream liqueur

Instructions

Preheat the oven to 350. Line an 8x8 baking pan with foil or parchment paper.

In a medium bowl, sift together the flour, salt, and baking powder. Set aside.

In a microwave-proof bowl, combine the chocolate chips and butter. Microwave in 30-second intervals until melted and thoroughly combined, stirring after each one. Set aside to cool.

In a large bowl, whisk together the brown sugar, eggs, and ½ cup Irish Cream liqueur. Stir in the melted chocolate-butter mix until combined.

Stir in the flour mix until just combined. Pour into the prepared pan and bake for 40-45 minutes or until cracked on top and a toothpick inserted comes out almost clean.

Remove brownies from the oven. Allow to cool completely before cutting and serving.

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