Guinness Brownies with Baileys & Jameson Top
The Brownie
Ingredients:
240g Plain flour
100g Cocoa Powder
225g butter
400g sugar
½ teaspoon salt
125ml Guinness
2 eggs
1 tablespoon vanilla extract
5 tablespoons Jameson
1 teaspoon baking soda
Method:
1. Preheat oven to 160C. Line a 13 x 9 inch tin with tin foil.Place the butter and sugar in a free-
standing mixer on a medium speed and beat until well combined. Then slowly add the egg
and vanilla essence.
2. Place the cocoa powder, flour, salt and baking soda in a large bowl. Then add ½ of the flour
mix into the mixer, followed by ½ of the Guinness. Gently mix and once combined add the
remaining flour, followed by the Guinness. Mix together slowly until well combined.
3. Remove 4 tablespoons of the mixture and place in a bowl, then pour the Jameson into the
bowl and mix well and place in the fridge. Put the remaining mixture into the the lined tin,
spreading well across the base of the tin. Place in the fridge for 20 minutes.
The Baileys Topping
Ingredients:
1 egg
1 tablespoon vanilla extract
340g cream cheese
65g icing sugar
60ml Baileys
Method:
1. Place all of the ingredients into a mixer and beat until well combined.
What Next.......
Remove the chilled Brownie base from the fridge. Pour the Baileys topping over the base. Then using a piping bag complete the writing or decoration of your choice.
E-D's Notes:
- These are delicious warm or cold. They keep really well (up to 3 days) if kept in an air tight
container.
- You can use a piping bag to add any kind of detail or design you wish using the
Jameson chocolate topping that you set aside in the fridge. Make sure this is well chilled
before starting to pipe....otherwise it can get a little messy!
No comments:
Post a comment