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
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
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