I’m attempting to make healthier food choices to balance out my baking. How is it going, you ask?
Day one: the earth conspired against me and my delicious berry smoothie to ensure that I didn’t get the clean start I was looking for. And there’s that box of chocolate that Nestle sent me, just sitting there, packed to the brim with tempting goodies.
But I am persevering. And I’m not on a full on health kick, I’m just trying to make healthier meal choices so that I can eat two slices of delicious baked goods.
(Now is definitely not the moment for you to search through my archives to see how many posts document the start of a health kick – I’d say it’s more than 5 now…)
If you’ve got any delicious, healthy recipes, send the my way, I’m all ears!
And recipes like this one are the exact reason that I try to make good meal choices.
Baileys and chocolate. This baby is like a dream come true for me. The smooth, squidgy centre of this brownie is so sinful that I’m pretty sure I put on weight just looking at it. But I don’t care, every bite was worth it. And the sauce? Drinkable.
If you need any further convincing that this recipe should be on your “to-bake” list, just look at this photo.
Seriously. Do I need to say more? That crispy top and squidgy centre *drools*.
Chocolate Baileys brownies
- 150g butter
- 60g dark chocolate, chopped
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoons vanilla
- 1/2 cup cocoa
- 1 1/2 cup plain flour
- ½ tsp bicarb
- 1 cup Baileys
- 130g (3/4 cup) white chocolate melts
Chocolate Baileys sauce
- 100g dark chocolate, chopped
- ¼ cup thickened cream
- ½ cup Baileys
Grease and line a 20cm square baking tin. Preheat your oven to 160°C.
Pop your butter and chocolate in a heatproof bowl over a pan of simmering water. Stir until the chocolate is melted and has combined with the cream, then remove from the heat and allow to cool for a few minutes.
While they’re cooling, quickly mix together your brown sugar, eggs and vanilla. Add in all of your cocoa, followed by the warm chocolate/cream mixture.
Mix in the bicarb and flour, and mix until just combined, then pour in the Baileys as it’s still mixing. You should end up with a gloriously glossy mixture.
Throw in all of your chocolate chips and mix once more. Giving it a final mix should chop up some of the chocolate discs for you, so you end up with varied sizes of chocolate in the final browie.
Scoop the mixture into your prepared pan, smooth over the top, and lick the bowl (because it is DELICIOUS).
Pop in your oven for 50-55 minutes, until a skewer inserted into the centre comes out with a few moist crumbs.
When the brownie is done, set it aside to cool for at least half an hour. It will continue to cook in this time, and you should lend up with a nice fudgy centre.
While the brownie is cooling, make a start on the chocolate sauce. Place the thickened cream and chocolate in a heatproof bowl set over a heavy-bottomed saucepan filled with simmering water. Stir over a low heat until the chocolate has completely melted. Add in the Baileys and mix for a further minute.
Remove from the heat and allow to cool for a few minutes.
Cut yourself a large slice and drizzle with a small amount of the decadent sauce.
These brownies are fudgy as hell. Prepare to go back for seconds. And have a glass of milk handy.
Warning! These brownies smell crazily of Baileys and I can’t guarantee you that all of the alcohol will bake out. I shared them with friends and it was suggested that people shouldn’t drive afterwards! Eat responsibly.