Ingredients
The following ingredients have 4 Servings
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 1/2 cup Irish cream
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
- 1/4 cup Irish cream
- 1/4 cup whipping cream
Instruction
- Get out and measure your ingredients.
- Preheat the oven to 350 °F and line and prepare your mini pan with cooking spray.
- In a microwave safe bowl, while stirring frequently, melt the butter and chocolate chips in 15 second intervals.
- Until blended and smooth.
- In a medium mixing bowl, combine the flour, cocoa powder, salt, and baking powder.
- Whisk until blended. Set aside.
- Remove the pan from the heat and add the sugar, Irish cream, and vanilla and mix until well combined.
- Stir in the egg just until incorporated. Do not over mix.
- Fold in the flour mixture just until no more streaks of flour remain.
- Batter will be very thick.
- Scoop the batter into the prepared pan until 3/4 full.
- Use a silicone spatula sprayed with cooking spray to even it out. The cooking spray prevents the batter from sticking to your spatula or spoon.
- Bake for 15-17 minutes or until the top no longer appears wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan.
- Once the brownies have cooled, move them to the fridge to chill for 30 minutes.
