Though I live in Boston- the veritable epicenter of St. Patrick’s Day festivities in America (and maybe the world)- I didn’t celebrate the holiday with the prerequisite green beer and beads this past weekend. Instead I made pizza and drank wine with a few close friends. A let-down to my heritage? Maybe. Embarrassing to admit publicly? Only if you think so. I did, however, acknowledge St. Patrick with a nip of Baileys, the sweet milky liqueur redolent of coffee and toasted nuts.
I always feel pizza and wine necessitate chocolate, so I decided to make brownies and drizzle them generously with a boozy glaze, courtesy of my little nip of Baileys. I usually use a box mix for brownies, but I wanted to make them from scratch this time, so I used a recipe from Matt Lewis of Baked bakery in Brooklyn (which I discovered via Martha Stewart).
These bars are rich but not gooey, with a barely-crisp top and moist center. They taste of cocoa, butter, and of course, the famous Irish liqueur, and get even better after a couple days. If you have Baileys left over from your own celebration, consider making a batch- or at the very least make the glaze and look to Betty Crocker for the rest. Cheers.
- 3/4 cup all-purpose flour
- 1 tablespoon cocoa powder (I used Ghirardelli)
- 1/4 teaspoon salt
- 1 stick butter, plus more for pan
- 3/4 teaspoon instant espresso powder
- 5 ounces semisweet chocolate, finely chopped (again, I used Ghirardelli)
- 3/4 cup granulated sugar
- 1/4 cup light-brown sugar (I used dark-brown sugar)
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips (I used 2 ounces of chopped semisweet Ghirardelli chocolate)
- Preheat oven to 350 degrees. Butter an 8 by 8 inch pan, line with parchment paper, and butter paper (you could probably skip this, but it makes lifting the bars out a lot easier).
- Sift together flour, cocoa powder, and salt. Set aside.
- Combine butter and espresso powder in a large heavy-bottomed saucepan over low heat. Stir until butter has melted.
- Add chocolate, and stir until chocolate is melted. Remove from heat and stir in both sugars until well-combined.
- Add eggs and vanilla and keep stirring until mixture is smooth. Sift in flour and stir until just combined. Do not overmix! Stir in chocolate chips or chopped chocolate.
- Pour batter into pan and use a spatula to smooth the top. Bake until a toothpick inserted into center comes out with a few moist crumbs, 26-28 minutes. Let cool on wire rack.
- Drizzle with glaze (recipe follows). I dipped a spoon into the glaze and slowly waved spoon above the pan to make “stripes”. I like to do this in stages, allowing 5 or so minutes to pass between each time I drizzle, so that I can layer more and more glaze while maintaining the stripe effect.
- I cut my brownies into long “fingers” (I think the finger shape is more conducive to perfect bites, and looks especially aesthetically pleasing with the stripes of glaze; glaze and cut as you wish). If you choose this shape, the pan will make 12-14 bars. Serve with milk, or alternatively, more Baileys.
- 3/4 cup powdered sugar, plus more if needed
- 3-4 tablespoons Baileys
- Pour powdered sugar into small bowl. Pour a couple tablespoons Baileys into sugar and mix with a fork or whisk, adding more Baileys to make a glaze that slowly drips off a spoon.