Baileys Irish Cream Brownies

St Patrick’s day is tomorrow! For years we made cute and colorful traps to lure and seduce those pesky little leprechauns. They’d notoriously create chaos as we slept looking for our lucky charms. We’d awake to our furniture knocked over, green milk, and lucky charms strewn all over the kitchen table, only, missing the “LUCKY” charms.   

I’m always up for another reason to celebrate! Anything to brighten up an early morning before school.  What do you do for St Patty’s? 

My boys are now too old for all that silliness, but we are never too old to make something special. This year, I’m appealing to their love language of chocolate!  I know, your thinking…“what do brownies have to do with St Patty’s?” The magical twist is the “IRISH”cream! Combine this cream with our Indonesian/rum VanillaPura extract and it’s out of this world!

Don’t worry, this is a kid friendly version. No boozy desserts for my 11 year old!  The Irish Cream is cooked into the brownies. So I’m not going to have any little drunk leprechauns’ running around causing mayhem! Top it with a sprig of mint and you’ve got the green to boot! 

 Ingredients:

• 1 cup of flour
• 1/2 cup of cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup of chopped dark chocolate
• 1/4 cup of butter
• 1 cup of sugar
• 2 eggs
• 1/3 cup of Baileys Irish Cream of make your on homemade Irish cream
• 1 tsp VanillaPura Indonesian/rum vanilla extract

 Instructions:

1. Whisk together the flour, cocoa powder, baking soda, and the salt
2. Melt the butter and chocolate together over low heat{allow to cool until warm}
3. Whisk in the eggs, sugar, VanillaPura Extract, and Baileys.
4. Add the flour, stirring only until everything is just combined.
5. Pour into a foil lined 8×8 pan

Bake @350 for 20 minutes {toothpick should come out with a few moist crumbs}

5. Let them cool.
6. Cut and dust with powdered sugar or top with a rich chocolate ganache. Don't forget to add more VanillaPura to the Ganache. YUM!
7. Topped with a sprig of mint.

Kudos to Well Floured for sharing this recipe.