Baileys Irish Cream Brownies
Description
These decadent brownies start with your favorite brownie boxed mix, frosted with an Baileys Irish buttercream and finally topped with a Baileys and semi-sweet chocolate ganache.
Ingredients
Brownies:
1 box favorite brownie mix plus ingredients listed on the box to make the brownies (eggs, oil, and water)
Baileys Buttercream:
1/2 c. salted butter, softened
1 t. vanilla extract
2 1/2 c. powdered sugar, sifted
2 T. Baileys Irish Cream
3 - 4 T. heavy whipping cream
Ganache:
1/3 c. heavy whipping cream
2 T. Baileys Irish Cream
1 c. semi-sweet chocolate chips
Directions
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Brownies:
Preheat the oven as directed on the brownie package. Line an 8x8 square baking pan with parchment paper withends overlapping enough to lift finished brownies out later; set aside.
Mix the brownie packet with the ingredients listed on the package instructions, like eggs and oil, but substitute the indicated 1/4 c. water for 1/4 c. Baileys Irish Cream liqueur in the brownie recipe.
Bake brownies in the prepared pan according to the package instructions.
Cool brownies completely. The brownies need to be cooled completely before frosting so that they don’t melt the buttercream frosting.
Baileys Buttercream:
Prepare the buttercream layer by beating together butter, vanilla extract, and powdered sugar in a mixing bowl until combined.
With the mixer at low speed, pour 2 T. Baileys into the buttercream mixture; continue beating.
Add whipping cream, 1 T. at a time while continuously beating until a fluffy, smooth frosting forms.
Use an offset spatula to spread the buttercream in an even layer over the top of the cooled brownies.
Place brownies in the freezer while preparing the ganache so that the frosting will firm up and the ganache can go on smoothly.
Ganache:
Combine 1/3 c. heavy cream and 2 T. Baileys in a heatproof bowl; microwave 45 to 60 seconds until the cream mixture is just coming to a simmer.
Pour the hot cream over 1 c. chocolate chips; let sit for 3 - 4 minutes; stir the chocolate mixture until a smooth ganache forms.
Spread the ganache over the chilled, frosted brownies. Allow ganache to set, either on the countertop 45 - 60 minutes or in the refrigerator for about 15 minutes.
Lift brownies up by the flaps of parchment paper. Cut into 16 even squares.
Serve.
16 servings.
* The Baileys is not cooked in the buttercream layer, so there's a small alcohol content in the brownies, but it's minimal.