The Kansas City Irish Festival is this weekend, August 29-31, at Crown Center. Before the action gets started, Craig Duke, Irish Fest board president, featured the festivals events and shared a recipe for Irish cream brownies (posted below the video).
Bailey Irish Cream Brownies
Ingredients
6 ounces semisweet or dark chocolate
6 ounces unsalted butter
3 eggs
1 and 1/2 cups light brown sugar
1 teaspoon chocolate powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3 Tablespoons Baileys Irish cream
3/4 cup all purpose flour
1/4 teaspoon baking soda
Baileys Irish Cream Frosting
4 ounces unsalted butter, room temp
1 and 1/4 cups powdered sugar
3/4 teaspoon instant espresso powder
pinch of salt
2-3 Tablespoons Baileys
Brownie Instructions
Preheat oven to 325 degrees. Line an 8″ x 8″ pan with parchment paper & spray with non stick spray.
Melt chocolate & butter together.
Mix eggs, sugar and instant espresso powder with whip attachment on medium high speed until eggs thicken and get lighter in color. This usually takes about 7-8 minutes in a stand mixer.
Mix in vanilla and Baileys and continue to whip for an additional 2 minutes on medium high speed.
Pour melted chocolate/butter mixture into mixer. Make sure it is warm, not hot.
Add flour and baking soda and mix just to combine.
Bake at 325 degrees for 40-45 minutes rotating once halfway through.
Baileys Irish Cream Frosting
Cream butter and sugar, adding a little sugar at a time so you don’t have a sugar shower.
Add in salt and instant chocolate powder.
Add in Baileys to taste.
Spread on cooled brownies and chill.