Ingrédients pour Brownies With Irish Cream Icing
- Bittersweet Chocolate
- 12 ounces unsweetened chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, softened
- Sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups all-purpose flour
- Irish Cream
- White Chocolate
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Comment préparer Brownies With Irish Cream Icing
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, melt the butter and unsweetened chocolate together. Stir until smooth.
- Add the granulated sugar and brown sugar to the melted chocolate mixture. Beat until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before frosting.
- For the Irish Cream Icing: In a medium bowl, beat the butter until light and fluffy.
- Gradually add the powdered sugar, beating until smooth.
- Stir in the Irish cream liqueur until the icing is smooth and creamy.
- Spread the icing evenly over the cooled brownies.
- Refrigerate for at least 30 minutes to allow the icing to set before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
95g
Fat
48g
Carbs
10g
