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Thursday, March 18,2010

Dark Chocolate Irish Cream Brownies

By Danette Randall

 

Brownies, Brownies, Brownies.

 

Sometimes I just break out into the brownie song. Bet you didn’t even know they had their own song. Well, I made it up, but it is spreading like wildfire. I’m sure The Fray will be contacting me any day now just for a chance to record it, or maybe they will just want desserts. Either way, I won’t disappoint. So these brownies have a little Irish twist. See, in my household, St. Patrick’s Day is a whole month affair, so although the official day is over, I’m providing you with days of Irish enjoyment.

I know Randall doesn’t scream Irish, but my married name is Flanagan … yeah, enough said. Anyhoo, I’m making Dark Chocolate Irish Cream Brownies. I am using Coole Swan Dairy Cream Liqueur. It is my favorite Irish cream; it is made in Dublin, Ireland. It is fresh double cream with single-malt Irish whiskey, Madagascar vanilla and dark cocoa.

Man, I think I feel an Irish whiskey song coming on. I guess that’s nothing new in my house, but after you taste this dessert and sip a little Coole Swan, I’m sure your Irish eyes will be smiling, too. Honestly, I have never met a brownie I didn’t get along with. A few are nicer than others, but all in all, brownies good. Brownies made with dark chocolate and Irish cream better.

So sing, sip and bake. Sounds like a good day to me. I said sip. That’s funny. You know I didn’t mean it, but it sounds classier than gulp.

Now, follow the directions, put some love into it and invite me over when it’s done.

Honestly, I have never met a brownie I didn’t get along with.

Dark Chocolate Irish Cream Brownies

1 cup unsalted butter
1 cup chopped dark chocolate (or dark chocolate chips)
1 tbsp. instant espresso coffee
1/2 cup Irish Cream liquor ( I like Coole Swan Dairy Cream Liqueur)
1-1/2 cups dark brown sugar
3 eggs
1-1/2 tsp. pure vanilla extract
1-1/4 cups flour
3/4 cup sliced almonds

Preheat oven to 350 degrees. Butter a 9x13-inch baking pan.

Using a double boiler (or metal bowl over a pan of simmering water), slowly melt the butter and chocolate until smooth. Turn off stove, but keep chocolate mixture on heat. Stir in espresso powder and Irish Cream. Stir in brown sugar until dissolved. Take bowl off pan and set on counter.

Whisk together the eggs and vanilla, add to chocolate mixture, stirring slowly until eggs are well incorporated. Fold in flour until brownie mix is smooth.

Pour into prepared baking pan.

Top with almonds. Bake for 30-35 minutes, until toothpick comes out with just a few crumbs (do not over-bake).

Let cool. Dust with powdered sugar. Cut into squares and enjoy! Note: if you do not want to bake with the liquor, just omit ingredient.

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to jdromega@aol.com.

Respond: letters@boulderweekly.com

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