Recipe by Mirj
I found this recipe yesterday and had to try it out immediately! It was outstanding, just rich and chocolately enough, goes extremely well with a strong cup of coffee (add some Irish Cream to your coffee for a really heady experience!).
Top Review by HeatherFeather
These were excellent brownies! They are extremely rich in flavor and have a dense, cakey texture. The icing is the best part - I will make the icing again to use on cakes. These are so good and so very rich.
- 4 ounces bittersweet chocolate
- 1 ounce unsweetened chocolate (I used more bittersweet)
- 1⁄2 cup butter
- 3⁄4 cup sugar
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon salt
- 3 large eggs
- 1 cup flour
- 1⁄3 cup irish cream
- 8 ounces white chocolate, chopped
Directions See How It's Made
- Pre-heat oven to 325° 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.
- 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!