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Brownies with Irish Cream Icing




Source of Recipe


Marla


List of Ingredients




Brownies with Irish Cream Icing


4 oz bittersweet chocolate
1 oz unsweetened chocolate
1/2 c butter
3/4 c sugar
2 t vanilla extract
1/4 t salt
3 lrg eggs
1 c flour

Topping

1/3 c Irish Cream liqueur (such as Bailey's)
8 oz white chocolate, chopped

Recipe




Pre-heat oven to 325 degrees F. Line a 8" x 8" baking pan
with aluminum foil , leaving at least 2 inches of foil
overhanging on all sides (this will help you lift the
finished brownies out of the pan and eliminate messy pan
clean-up). Set aside. Melt chocolate and butter together in
a heavy saucepan over medium heat, stirring constantly.

Remove from heat and cool slightly. Whisk sugar, vanilla and
salt into chocolate mixture, followed by the eggs, one at a
time. Continue whisking mixture until it is shiny and
smooth. Add flour and whisk just until blended. Pour batter
into prepared pan and level top. Bake for about 35 minutes,
or until cake tester comes out with a few moist crumbs
clinging to it. Cool completely in pan.

Topping

Heat liqueur to a boil, remove from heat and whisk in white
chocolate until it is completely melted and mixture is
smooth. Refrigerate until mixture becomes thick enough to
spread, stirring occasionally, about 30 minutes. Spread
topping over brownies and refrigerate until cold. Let stand
at room temperature for 30 minutes before serving. To cut,
simply lift brownies, foil and all out of pan, peel off foil
and cut.