Rating: 4 stars
20 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

Flavor homemade chocolate brownies with Bailey's Irish Cream for a spiked, fudgy dessert that's got out-of-this-world flavor.

Ann Pittman
Recipe by Cooking Light October 2006

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
16 servings (serving size: 1 brownie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.

  • Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Chef's Notes

For truly fudgy treats, be sure to cook the brownies until a wooden pick inserted in the center comes out almost clean. If you wait until the pick is clean, the brownies will be overcooked. Garnish the plate with a sprig of mint.

Nutrition Facts

145 calories; calories from fat 30%; fat 4.9g; saturated fat 3g; mono fat 0.9g; poly fat 0.2g; protein 2.5g; carbohydrates 23.8g; fiber 1.1g; cholesterol 8mg; iron 0.9mg; sodium 93mg; calcium 8mg.
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