Irish Cream Brownies

I just received the latest Cookinglight magazine today and this is the first recipe I make! Irish Cream Brownie is a combination of 2 of my favorite things together: Irish Cream + Chocolate. Do I have to say more? I know I have to make it, eventhough I was really tired,and I have already made some goodies for OCT's Friday lab meeting.

One thing I like about making brownie is its simplicity. You don't have to take the butter out in advance, and mixer is absolutely not required.

Compare this to the Nancy Baggett's Fudge Brownies Supreme I made sometime ago, this has a pronouned Irish Cream flavor, more to adult liking come to think of it. I believe children or people who do not like alcohol would prefer Nancy Baggett's version (eg OCT).

I slightly overbaked the brownie. Not on intention, but it was already fully baked at 15 minutes. According to the recipe, it should be done around 20 minutes. Maybe I will shorten the baking time to 12 to 13 minutes, if I ever baked this again. I doubt....not that it's not nice. But they are so many other tempting recipes out there!

I have just bought 10 blocks of cream cheese which was on sale, so I guess I will tackle some cheesecake recipes soon. That will be after I get back from our " Happiest Celebration on Earth" vacation of course.

Irish Cream Brownies
adapted from Cookinglight Oct 2006

For truly fudgy treats, be sure to cook the brownies until a wooden pick inserted in the center comes out almost clean. If you wait until the pick is clean, the brownies will be overcooked. Garnish the plate with a sprig of mint.

1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
1/4 cup butter
1 cup sugar
1/2 cup egg substitute
1/4 cup Baileys Irish Cream
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.

Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Yield: 16 servings (serving size: 1 brownie)