Soft chocolate brownies with Irish cream: St Patrick’s Day sweet treat
These brownies are the ideal, classic treat for celebrating St Patrick’s Day. The use of Irish cream gives these soft, chewy chocolate brownies a suitably Irish twist.
- 100g self-raising flour
- 85g cocoa powder
- 55g butter
- 100g chocolate chips or cut up chocolate
- 200g sugar
- 170ml Irish Meadow Liqueur
- 1 tbsp vanilla extract
- 1 large egg
- 60ml whipped cream
Preheat the oven to 180°C.
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 contribute 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!
Pop 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!