Baking time: Brownies with Baileys

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: brownies with Baileys.

A gooey brownie made with the creamy Irish liqueur and thickly spread with a generous layer of chocolate-Baileys fudge, do we need to say more?

Ingredients

For the brownie
– 185 g salted butter
– 200 g dark chocolate
– 285 g granulated sugar
– 2 teaspoons Baileys
– 125 g flour
– 3 large eggs

For the fudge
– 385 g dark chocolate
– 185 g condensed milk
– 85 ml Baileys
– 25 g salted butter

Making an ultimate fudgy brownie is super simple. Especially with these tips and tricks that we got from the Amsterdam pastry chef Waldo. Once you have mastered the recipe, you can whip up the chocolate treats in no time, whether from your sleeve or from the Airfryer. These have just a little extra something by using Baileys in the batter AND in the chocolate fudge layer on top.

Here's how to make the Baileys brownies
1. Preheat the oven to 160 degrees.
2. Grease a 20 cm brownie pan with butter and line with baking paper.
3. Melt the butter, chocolate, and granulated sugar in a bain-marie.
4. Once everything is melted, add the Baileys and stir.
5. Sift the flour into the mixture and stir well until everything is mixed and the batter is lump-free.
6. Then add the eggs and mix with a whisk or electric mixer for 2 minutes.
7. Pour the batter into the pan and bake for about 30 minutes in the oven.
8. Let the brownie cool in the pan.

Here's how to make the chocolate-Baileys fudge
1. Melt the chocolate, condensed milk, Baileys, and butter in a saucepan.
2. Once melted, remove the pan from the heat and mix with an electric mixer until completely smooth.
3. Pour the fudge over the brownies and place in the refrigerator to set. Then you can remove the brownie from the pan and cut into pieces.
4. Dig in!