Brownies with Irish cream
Gooey chewy delicious chocolate brownies with an Irish twist.
- 100g self-raising flour
- 85g cocoa powder
- 55g butter
- 100g chocolate chips or cut up chocolate
- 200g sugar
- 170ml Irish cream liqueur
- 1 tbsp vanilla extract
- 1 large egg, beaten
- 60ml whipped cream
Preheat the oven to 180°C/160 fan/gas mark 4.
In a medium mixing bowl, stir together the flour and cocoa powder.
Over the hob, melt the butter with 50g of chocolate chips. Transfer to the mixing bowl with the flour and cocoa powder and add the sugar, 110ml of Irish cream and the vanilla extract, and thoroughly mix together. Stir in the egg.
Line a deep baking tray (about 8”x8”) with flour or baking paper. Pour the batter in and even it out.
Bake for 20 - 25 minutes until the top is dry. Poke a knife or toothpick in it to check - a few crumbs should get stuck to the knife/toothpick, but not many!
Put the remaining 60ml of Irish cream with the whipped cream and remaining 50g of chocolate chips in a saucepan, and heat over a medium-low temperature until it’s steaming.
Remove from the heat, stir until the chocolate chips are fully dissolved and leave to cool for 15 minutes. Pour over the brownies. Enjoy!