Bailey’s Butterscotch Brownies with Homemade Whipped Cream
I know I’m approximately 17 days and 6 hours too late for baking Irish-themed goodies. To tell you the truth – I just flat ran out of time.
Can you handle one more brownie recipe with Bailey’s Irish Cream if I add pounds of dark chocolate? And butterscotch chips? And homemade whipped cream? You can handle it, right?
Because these are so. worth. handling. Who says you can only bake with Irish cream for St. Patrick’s day anyway? I just happen to be late at jumping on the bandwagon. Better late than never, I guess. Because Bailey’s and dark chocolate are like peas and carrots.
And I’m all around a fan of butterscotch chips. I’m actually luck that I had a cup left for these because I am known to just grab a handful every
night now and then for dessert. Make these for the chocolate lovers in your life. They will thank you, I’m certain of it.
Bailey's Butterscotch Brownies with Homemade Whipped Cream
Yield: 9 squares
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45 minutes
Rich chocolate-y brownies studded with butterscotch chips and sweet Irish cream.
for the brownies:
1/4 cup flour
1/4 tsp. baking powder
1/4 tsp. salt
2/3 cup sugar
2 tsp. instant coffee granules
1/4 cup Bailey’s Irish Cream
1 tsp. vanilla
4 tbs. butter
6 ounces 72% dark chocolate, chopped (I like the Pound Plus bars from Trader Joe’s)
2 Tbs. unsweetened cocoa powder
1 cup butterscotch chips
for the whipped cream:
1 cup heavy whipping cream
1 Tbs. granulated sugar
1 tsp. vanilla (or almond) extract
Preheat oven to 375°F. Line an 8x8 baking pan with aluminum foil and allow the foil to hang over two opposite edges. Spray with non-stick cooking spray.
Whisk flour, baking powder, and salt in a small bowl. Set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, quickly mix the eggs to break them up. Add the sugar, coffee granules, Bailey's, and vanilla and mix for 15 minutes.
While the egg mixture is whipping, place the butter in a metal bowl over a pot of gently simmering water and add the chocolate. Heat just until melted. Remove from heat and stir in the cocoa powder.
Gently fold the chocolate mixture into the egg mixture, don't feel the need to completely mix it yet. Add the flour mixture to the batter and gently mix. Fold in the butterscotch chips.
Transfer the batter to the prepared baking pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the brownies bake, place a metal mixer bowl and your whisk attachment in the freezer for about 10 minutes. Remove from the freezer and attach to the mixer.
Combine the heavy cream and sugar in the bowl of the mixer and begin to mix on low speed until small bubbles form.
Increase the speed to medium until frothy. Increase the speed once more and allow the cream to whip until stiff peaks form. The cream goes through several stages but you'll be able to watch as it thickens.
Reduce the speed back to low and mix in the vanilla extract.
Top the brownies with the whipped cream and/or more butterscotch chips
I chose to cut out circles with a biscuit cutter for prettier presentation. Since I did this, I only had 6 servings and some scraps.
With the scraps, I made some peanut-butterscotch-brownie trifles: take four trifle dishes and place some crumbled brownies scraps in the bottom. Add some whipped cream, and sprinkle on some peanuts and chocolate chips, repeat for another layer. Use any kind of nuts, dried fruit, syrups, etc. that you have on hand!