BAILEYS ROYAL CHOCOLATE BROWNIES

"I have been tweeting about these delicious brownies for a while now and decided that I would post the recipe up on Fine List, enjoy..." 

125 G BUTTER

200 G CADBURYS DAIRY MILK CHOCOLATE

60 G CADBURYS BOURNVILLE COCOA

200 G (1 CUP) CASTER SUGAR

3 EGGS

500 G CHOCOLATE MUFFIN MIX

190 ML (¾ CUP) COOKING OIL

250 ML MILK

50 ML (2 TOTS) BAILEYS® ORIGINAL IRISH CREAM

SYRUP:

100 G CADBURYS DAIRY MILK CHOCOLATE

150 G (¾ CUP) CASTER SUGAR

250 ML (1 CUP) WATER

1 TEASPOON VANILLA EXTRACT

25 ML (1 TOT) BAILEYS® ORIGINAL IRISH CREAM

PREPARATION: Preheat the oven to 180°C (Gas 4). Spray a 19 x 29 cm baking tray that is at least 4 cm deep with spray and cook so that the brownies don’t stick. Place the butter in a small saucepan over a low heat. When it starts to melt, add the chocolate (200 g). Stir constantly with a wooden spoon until the liquid is smooth and all the chocolate has melted. Be careful not to overheat the liquid as the chocolate may seize up. Remove the liquid from the heat and stir in the cocoa; then place to the side and allow to cool for a while.

In a clean bowl, beat the eggs and the sugars (1 cup) until thick and creamy, then fold in the cooled chocolate and butter mixture. Slowly add this to the chocolate muffin mix along with the cooking oil, milk and Baileys liqueur (50 ml) until everything is thoroughly mixed.

Pour the mixture into the baking tray and place in the oven for about 30 – 45 minutes, depending on how moist you like your brownies (Note: The easiest way to see if the brownies are done is to poke a knife through the middle of the cake and if it come out clean then they are ready. Also if the cake pulls away from the sides of the tray it is usually done).

While the brownies are baking, you can start making the syrup, as this ideally needs to be poured over the brownies just as they come out of the oven. Place the sugar (150 g) and water in a small saucepan, and bring to a gentle simmer. Break up the chocolate (100 g) and slowly add it to the syrup, whisk well till all the chocolate has melted and the syrup is smooth. Reduce to a thin syrup, check the consistency by cooling a teaspoon of the syrup and then pouring is onto a side plate (Remember: the syrup is going to be poured over the brownies, you want them to soak up the syrup so it can’t be too thick); once ready remove from the heat and stir in the vanilla extract and baileys liqueur.

Once the brownies are removed from the oven pour the syrup over the hot cake and serve warm with fresh cream or ice-cream. For variation you can replace the chocolate muffin mix for a choc mint or a cappuccino muffin mix, alternatively you can substitute the water portion of the syrup for your favourite freshly brewed filter coffee.


Chocolate-Chocolate Brownies

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BAILEYS ROYAL CHOCOLATE BROWNIES