Brownies with Irish Cream Icing Recipe

Ingredients

• 4 ounces bittersweet chocolate
• 1 ounce unsweetened chocolate
• 1/2 cup butter
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup flour
• 1/3 cup Irish cream
• 8 ounces white chocolate, chopped

Instructions

1. Preheat the oven to 325° F.
2. Line an 8 x 8 baking pan with aluminum foil, allowing for at least 2 inches of overhang on all sides to make lifting the brownies out easier later.
3. Set the prepared pan aside.
4. In a heavy saucepan, melt 4 ounces of bittersweet chocolate and 1 ounce of unsweetened chocolate together with 1/2 cup of butter over medium heat, stirring constantly until smooth and combined.
5. Remove the saucepan from heat and allow the mixture to cool slightly.
6. Whisk in 3/4 cup of sugar, 2 teaspoons of vanilla extract, and 1/4 teaspoon of salt into the chocolate mixture, followed by the addition of 3 large eggs, one at a time, continuing to whisk until the mixture is shiny and smooth.
7. Gently stir in 1 cup of flour, whisking just until blended to avoid overmixing.
8. Pour the brownie batter into the prepared pan and level the top with a spatula.
9. Bake for about 35 minutes or until a cake tester comes out with a few moist crumbs clinging to it.
10. Allow the brownies to cool completely in the pan before adding the icing.
11. For the topping, heat 1/3 cup of Irish cream liqueur to a boil in a small saucepan, then remove from heat and whisk in 8 ounces of chopped white chocolate until completely melted and smooth.
12. Refrigerate the mixture for about 30 minutes, stirring occasionally, until it thickens enough to spread.
13. Spread the thickened topping over the cooled brownies and refrigerate until cold.
14. Before serving, let the brownies sit at room temperature for 30 minutes to soften slightly, then lift them out of the pan using the foil, peel off the foil, and cut into squares.