Baileys Red Velvet Blondies Recipe
These Baileys red velvet blondies are studded with white chocolate and topped with a cream cheese frosting and dark chocolate Baileys ganache.
Servings: 12 blondies
Equipment
- Medium roasting pan 35x25cm (14x10")
Ingredients
For the blondies
- 240 g salted butter melted
- 350 g soft light brown sugar
- 1 tsp vanilla extract
- 3 medium free range eggs room temperature
- 100 ml Baileys Original Irish Cream
- 1 tbsp red gel food colouring
- 275 g plain white flour (all purpose flour)
- 3 tbsp cocoa powder
- ½ tsp baking powder
- 300 g white chocolate chips
For the cream cheese frosting
- 400 g icing sugar (powdered sugar)
- 100 g light cream cheese
- 100 g salted butter softened
For the Baileys chocolate drizzle
- 40 g dark chocolate melted
- 3 tbsp Baileys Original Irish Cream
- 1 tbsp gold sprinkles (optional)
Instructions
Make the blondies
- Preheat your oven to 180C (160C fan / 360F).
- Grease and line a medium roasting tin.
- Melt the butter in a large mixing bowl, using 15 second microwave bursts.
- Add the soft brown sugar. Whisk to combine.
- Add the eggs, Baileys, vanilla and red food colouring. Whisk again.
- Sift in the flour, cocoa powder and baking powder. Mix together until smooth - the batter should be quite liquid.
- Add the white chocolate chips. Fold together.
- Spoon into a lined baking tray.
- Bake for 24-26 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
- Allow to cool in the tin for 10 minutes, then carefully turn out onto a wire rack to cool completely. To do this, I find it easiest to grab a *light* board (important so you don't squash the blondies!). Put the board on top of the blondie tin, then hold the tin underneath and turn the whole thing upside down, allowing the blondie to drop onto the tray/board. Peel off the paper, then place the cooling rack on top of the blondies and, holding the board underneath, flip again so that the blondie sits safely on the rack.
- For really neat slices, once cool, place in the fridge overnight to set.
Make the cream cheese frosting
- Sift the icing into a small bowl and add the cream cheese and butter.
- Whisk until you have a thick, fluffy icing.
- Spread all over the top of your brownie slab.
- Trim the sides off your blondie (eat as a chef's treat), then slice into large, decadent squares in a 3 x 4 pattern.
Make the Baileys chocolate drizzle
- Melt the dark chocolate in a small bowl and then stir in the Baileys to give a thick ganache.
- Transfer to a piping back, snip off the very tip of the bag and pipe zigzags of the delicious Baileys ganache over the blondies.
- Finish with a few gold sprinkles, if you like.
Notes
These Baileys red velvet blondies should be stored in a sealed container to keep them fresher for longer and prevent them from drying out.
They're best not stacked, as you'll disturb the icing, but if you need to, place a little greaseproof paper between layers so that they don’t stick together.
Store the container in the fridge.
If stored correctly these Baileys red velvet blondies should stay fresh for up to a week. Alternatively, you can freeze them for up to three months.
Nutrition
Calories: 497kcal | Carbohydrates: 64g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 182mg | Potassium: 148mg | Fiber: 1g | Sugar: 46g | Vitamin A: 564IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg
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