Prep: 10 minutes | Cook: 25 minutes | Ready In: 35 minutes Serves: 12
These cocoa Baileys® brownies are an evolution of the Cocoa Brownies and perfect for Christmas but also birthdays and sweet snacks for in-between. For Christmas you can also add eggnog.
They are also a great way to get rid of “old” and overdue Baileys® =))
1/2 cup butter
1/4 cup sugar (or less)
3/4 cup flour (or gluten free flour)
1 teaspoon baking powder (optional but recommended)
1/4 cup cocoa powder
1/2 cup milk
1/2 cup Baileys® (or more to taste)
1 pinch salt
1 teaspoon vanilla
- Preheat oven to 350° F (177° C). Grease and flour an 8-inch square baking pan or a brownie mold.
- In a large bowl cream butter and sugar with an electric mixer. Add eggs and beat well.
- Add flour, cocoa, milk, salt and vanilla and beat thoroughly.
- Pour Baileys® into the mixture, mixing constantly while adding.
- Spread the batter into the prepared baking pan or brownie mold.
- Bake in the preheated oven for 25 minutes.
Because a lot of the taste burns off during baking, using 1/2 cup will only leave a light taste of Baileys®. You can get a stronger taste by using 3/4 cup (6 fluid ounces) or even 1 cup.
If you’re using more Baileys®, keep in my mind that the batter will be more liquid and you have to keep it in the oven for a little bit longer. For 1 cup 30 minutes should be enough.
Using the brownie molds, baking will not take as long as stated in the recipe above. To make sure they don’t turn out too hard and as baking times can vary, it will be best to check after 15 minutes. I’m guessing the brownies should be fine after 20 minutes. The overall baking time depends on the actual temperature (which can vary when converting from F to C and vice versa), the size of the brownie mold and the consistency – which can vary depending on the ingredients you use (type, brand, etc.).
They can be made gluten free by using a gluten free flour mixture or a different gluten free flour (almond flour, rice flour, etc.) and the amount of sugar can be varied too. I, myself always use 1/4 cup or none at all, because I always use cocoa powder that’s already sweetened.
To make them vegan, substitute the eggs with 2 tablespoons (one for each) soy flour and use soy or almond milk instead of whole milk. Click here, to view the entire recipe.