irish cream brownies

March 22, 2012

in Bars & Bites

I’m happy to announce that my site spring cleaning is complete! My detail-oriented tendencies have been stretched as I’ve experienced what a struggle it can be to position a single button. Through the process, I also learned the value of stepping away from a project to gain new perspective. In this case, I stepped toward the oven, baking these Irish Cream brownies to follow a St. Patrick’s Day dinner of Guinness stew. Baileys flavors both the fudgy brownies and the whipped Mascarpone topping, resulting in a delicious dessert. As for the new design, I hope you’ll peek around because I’m glad you’re here!

Irish Cream Brownies
Brownie Layer
1/2 cup unsalted butter, melted
1 1/4 cups sugar
1 cup unsweetened cocoa
1/4 tsp salt
1/4 cup Baileys Irish Cream
1 tsp vanilla extract
2 large eggs
1 large egg white
3/4 cup flour

Topping
12 ounces Mascarpone, softened at room temperature
3 Tbsp Baileys Irish Cream
3 Tbsp powdered sugar
Unsweetened cocoa, for dusting

Preheat oven to 325°F and line a 13 x 9-inch baking dish with 1 sheet of parchment paper, allowing 2 inches to hang over each end. Place butter, sugar, cocoa powder, and salt in a large bowl and stir the mixture until combined – the texture will appear granular at this point. Stir in Baileys and vanilla; add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes. Spread batter evenly in lined pan.

Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out slightly moist with batter. Cool completely on a wire rack. For the topping, place Mascarpone, Baileys, and powdered sugar in a food processor and process until smooth. Spread evenly over brownie layer with an offset spatula. Cover and chill in the refrigerator at least 2 hours.

When ready to serve, lift up the ends of the parchment and transfer the brownies to a cutting board, then cut into squares using a sharp knife and dust with cocoa. Store leftovers in an airtight container in the refrigerator up to 3 days.

Yield – 28 brownies (serving size: 1 brownie)
Calories – 160
Carbs – 23

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15 Comments

1 Jean (Lemons and Anchovies) March 22, 2012

Laura, I completely understand what you mean but your efforts were worth it. I like your new look. :) I’m still having a bit of trouble with the related posts at the bottom but yours is perfect. Love the thumbnail/excerpt posts and your footer. Your banner is bright and welcoming. Great job!

As for these Irish Cream Brownies, well there’s nothing not to love about these. :)

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2 Tutti Dolci March 22, 2012

Thanks Jean! I was having trouble with the related posts as well – I used Outbrain which works seamlessly with your site design. I recommend it!

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3 Jenn March 23, 2012

LOVE your new site! It’s very cute!

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4 Sylvie @ Gourmande in the Kitchen March 23, 2012

Love both the brownies and the blog design, so pretty!

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5 Cucina49 March 23, 2012

Those look amazing–particularly the whipped marscapone topping.

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6 Valerie March 23, 2012

Your new digs are fresh, clean and bright!
The Irish cream brownies look dark, gooey, and decadent! :D

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7 Susan March 23, 2012

I love the new design! It’s so clean & professional. And, I love these brownies!

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8 Lizzy (Good Things) March 24, 2012

Laura, these look and sound very more-ish. Whereabouts in the world do you live?

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9 Tutti Dolci March 24, 2012

California born & raised, but my heart is in Italy! :)

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10 Nami | Just One Cookbook March 25, 2012

Thank you for visiting my blog – now I’m here and learned that you got a new design on your blog. Congratulations! I really love your space. Very cute and easy to navigate. These brownies look wonderful. I love the Irish cream!

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11 Tutti Dolci March 25, 2012

Thanks all for your sweet comments – I appreciate it!

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12 cooking rookie March 30, 2012

Wow, what a great recipe! Love the whipped mascarpone topping, especially since I have some mascarpone in the fridge right now and was wondering what to do with it :-).
I hope it’s ok with you that I pin this on Pinterest, so I have the link handy :-)

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13 ATasteOfMadness March 30, 2012

I’m a sucker for brownies. These look delicious!

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14 Ambika March 30, 2012

The brownies look amazing! Love them!

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15 Baker Street July 23, 2012

The new design is great and I know how challenging it can be. I have been breaking my head all day with buttons too and it sure it rewarding when you get it right. I’d love a brownie or two as a reward, especially when it has a boozy mascarpone glaze on it. I’m making these over the weekend for sure.

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