22 April 2011

Irish Cream Brownies

Close-up of the chocolatey amazingness.

Today's plan was to make 1 recipe for tomorrow's book club.
Yeah, that didn't work.  

I was trolling the WW message boards, and someone evilly posted this recipe.  
And this wasn't my planned recipe.  And then I made cookies.  And THEN I made my intended recipe.

These brownies are chocolatey, rich, silky, awesome...For 4 pts+ each--SO worth it.  

Irish Cream Brownies
(Adapted from a post on WW message boards)

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. (THIS IS REALLY IMPORTANT!!)

1 cup all-purpose flour
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
2 eggs
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 egg, Bailey’s and vanilla, and stir well with a whisk.
Out of the oven!
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.

16 brownies

Totally rich and delicious.  YUM.  I just wanted to smell them--sooooooooo good!!!

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