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Bailey's Irish Cream Brownies with Bourbon Caramel Sauce


3 ounces unsweetened baking chocolate

1/2 cup butter

1 cup granulated sugar

2 eggs, beaten

3 tbl Bailey's Irish Cream

2/3 cup flour

1 tsp "Bourbon" Craft Salt

2/3 cup semi-sweet chocolate chips


Melt unsweetened chocolate with butter.

Beat sugar & eggs together in mixing bowl.

Add Bailey's Irish Cream & cooled chocolate mixture & mix well

Stir in flour, "Bourbon" Craft Salt, & chocolate chips.

Pour into greased & floured 8-inch square baking pan.

Bake at 350 for approximately 30 minutes until firm.

Allow brownies to cool.

Bourbon Caramel Sauce:

1 cup granulated sugar

1/2 cup heavy cream

2 tablespoons unsalted butter

3/4 teaspoon Bourbon craft salt, or to taste

1/4 cold water

In a heavy-bottomed medium saucepan, set over medium-high heat, combine sugar with 1/4 cup cold water & stir to combine

Cook, without stirring, until the sugar has turned a deep amber color- approximately 10 to 12 minutes

Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream & continue simmering the mixture until it is smooth, another 2 to 3 minutes

Remove from heat, then whisk in the butter,

Add "Bourbon" craft salt, to taste. Serve warm.

Drizzle over Bailey's Irish Cream Chocolate Brownies

Garnish with "Bourbon" salt & fresh berries.

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