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Sunday, June 19, 2011

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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Download Recipe
BAILEYS ROYAL CHOCOLATE BROWNIES

2 comments:

  1. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or

    just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete
  2. Hi Vincent,

    Thank you for your comment and interest in my blog. I would be delighted to add my blog to Petitchef and look forward to comming up with new recipes for everyone to enjoy!

    Dave

    ReplyDelete