Tuesday, January 21, 2020

Baileys Butterscotch Brownies

One of the best parts about revisiting a recipe is the chance to make improvements either in ingredients or directions. My improvement to Baileys Butterscotch Brownies, a previously posed recipe, was making the directions clearer. 
Recipe adapted from tastykitchen.com
For the brownies

  • 1/4 cup flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs, room temperature
  • 2/3 cups sugar
  • 2 tsp. instant coffee granules (I used espresso powder)
  • 1/4 cup Baileys (or other similar brand) Irish Cream
  • 1 tsp. vanilla
  • 4 TB. butter
  • 4 oz. 72% Cacao Dark Chocolate bar chopped (I used 60% Cacao Bittersweet Chocolate but a Semi-Sweet Chocolate bar would also work) in small pieces,
  • 2 TB. unsweetened cocoa powder
  • 1 cup butterscotch chips
  • Preheat oven to 375 and line an 8×8 baking pan with aluminum foil and allow the foil to hang over 2 opposite edges. Spray with nonstick cooking spray.
  • Whisk flour, baking powder, and salt in a small bowl. Set aside.
  • In the bowl mix the eggs to break them up. Add in the sugar, coffee granules or espresso powder, Baileys, and vanilla. Beat for 8 minutes.
  • Place the butter in a small saucepan, Add broken pieces of chocolate and melt on low, whisk a few times. Remove from heat and stir in the cocoa powder.
  • Gently fold the chocolate mixture into the egg mixture, whisk the flour mixture in and gently mix. Fold in the butterscotch chips.
  • Transfer the batter to the prepared baking pan and bake brownies in the preheated oven for 18 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack. Remove brownies from the foil when cooled. The top part will be a little crackly but all is good with a sprinkle of powdered sugar.  
Check out the original recipe on Ever Ready for how to use leftover brownies (if you have any) to make this Caramel Pecan Brownie Trifle.  https://sockfairies.blogspot.com/2018/08/caramel-pecan-brownie-trifle.html

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