Bailey's Irish Cream Brownies with Bourbon Caramel Sauce

Bailey's Irish Cream Brownies:

3 ounces unsweetened baking chocolate

1/2 cup butter

1 cup granulated sugar

2 eggs, beaten

3 tablespoons Bailey's Irish Cream

2/3 cup flour

1 dash 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, salt, & chocolate chips.

Pour into greased & floured 8-inch square baking pan

Bake at 350 for approximately 30 minutes until firm. Cool completely

(Brownie recipe can be substituted with box brownie mix. Make as directed with Bailey's substituted for water)

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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