Boozy Brownies

Name: Boozy Brownies
Ingredients: FOR THE BROWNIES:; 4 ounces, weight Unsweetened Chocolate Baking Squares; 1/2 cups Butter; 1 cup Granulated Sugar; 1 cup Brown Sugar; 3 whole Eggs; 2 teaspoons Espresso Powder (I Used King Arthur Brand); 2 Tablespoons Bailey's Irish Cream; 1-1/2 cup Flour; 1/2 teaspoons Kosher Salt; FOR THE FROSTING:; 2 ounces, weight Unsweetened Chocolate Baking Squares; 2 Tablespoons Butter; 2 teaspoons Espresso Powder; 3 Tablespoons Heavy Cream; 2 Tablespoons Bailey's Irish Cream; 2-1/2 cups Powdered Sugar; 1/4 cups Chocolate Covered Espresso Beans, Coarsely Chopped

18 ingredients

7 steps

Ingredients

FOR THE BROWNIES:
4 ounces, weight Unsweetened Chocolate Baking Squares
1/2 cups Butter
1 cup Granulated Sugar
1 cup Brown Sugar
3 whole Eggs
2 teaspoons Espresso Powder (I Used King Arthur Brand)
2 Tablespoons Bailey's Irish Cream
1-1/2 cup Flour
1/2 teaspoons Kosher Salt
FOR THE FROSTING:
2 ounces, weight Unsweetened Chocolate Baking Squares
2 Tablespoons Butter
2 teaspoons Espresso Powder
3 Tablespoons Heavy Cream
2 Tablespoons Bailey's Irish Cream
2-1/2 cups Powdered Sugar
1/4 cups Chocolate Covered Espresso Beans, Coarsely Chopped

Directions

1

For the brownies:
2

Preheat oven to 325 F.
3

Melt the baking chocolate with butter in a saucepan over low heat. Stir occasionally until completely melted. then remove from heat. Pour chocolate into a large mixing bowl and add sugars. Stir well. Add in eggs, espresso powder and Bailey's and mix to combine. Add in flour and salt, stirring until blended.
4

Spread batter into a parchment paper lined 11x7 baking pan. Bake in a 325 F oven for about 25-30 minutes, or until brownies appear set on top. Remove from the oven and cool completely.
5

For the frosting:
6

Melt baking squares with butter in a saucepan over low heat. Stir and heat until completely melted. Transfer the mixture into a large mixing bowl. Beat in espresso powder, heavy cream, Bailey's and powdered sugar. Beat for 2-3 minutes until completely combined. Add more cream if necessary to get desired consistency. Spread over cooled brownies and sprinkle immediately with chopped espresso beans. Refrigerate until set, about one hour. Cut and enjoy!
7

Recipe adapted slightly from Christmas with Southern Living Cookbook 2007.