The Baileys brownies are a seriously indulgent treat. The chocolatey, rich, fudgy brownie is laced with Baileys and drizzled with a simple, delicious Baileys icing.
Preheat the oven to 180C (160C fan / 360F). Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
Put the butter and chopped dark chocolate in a large, heatproof bowl. Gently melt the chocolate and butter until smooth. You can do this in the microwave in 30 second blasts (it will take 1.5-2 minutes in total) or you can place the bowl over a pan of boiling water and stir until melted.
Allow to cool for 5 minutes, then add the caster sugar. Whisk through.
Add the beaten eggs, vanilla and Baileys. Whisk together.
Sift in the flour and fold through.
Pour the brownie batter into the greased and lined tin and level off.
Bake for 30-35 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
Place on a wire rack to cool for 15 minutes, then turn out to cool completely.
Make the Baileys icing
Sift the icing sugar into a bowl, then whisk in the Baileys until you have a thick icing.
Drizzle all over the top of the Baileys brownies.
Once the icing has set, cut the brownies into 12 pieces in a 3x4 pattern.
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Notes
Cut your brownies into squares and then transfer to an airtight container with a little baking paper between layers to prevent them from sticking together. If properly stored in a sealed container somewhere cool and dry, or in the fridge, these Baileys Brownies should keep for up to five days.