Thursday, August 24, 2017

Bailey's Brownies

These insanely moist brownies are elevated with a few splashes of (alcohol free) Bailey's coffee creamer. 

Bailey's Brownies

Brownies are both the great equalizer and the great divider of people. On one hand, you have the people who want brownies chock-full of nuts, candy or chocolate chunks, or swirled with cheesecake or peanut butter (on my list!). Then there is the camp I (mostly) belong to - no "bits" or "bites", just smooth chocolatey goodness all throughout.

Now, while I don't really like stuff in my brownies (chocolate chunks are an exception), I do like flavour. A dash of unexpected extract here, extra jolt of coffee there, even a pinch of spice - those are all good with me. Heck, brownies are basically the only way I like wine! One alcohol I do like the taste of (particularly paired with chocolate and coffee) is Bailey's. I grew up on the stuff - the occasional dribble of it into my hot chocolate or Cafe au Lait on chilly mornings at the boat was a real treat! I don't drink anymore, but I did discover a way to get the flavour without the volatile component - Bailey's Coffee Creamer. With most of the flavour of the original (it's hard to get the whisky notes quite as nuanced), it's also lower in fat and calories than it's alcoholic equivalent. That said, it packs the perfect punch for baking (can't wait to figure out a chocolate chip cookie recipe with it) and chocolate work, and unlike regular alcohol, it doesn't evaporate at warp-speed which can cause dry, crumbly results.

Bailey's Brownies

I had a brownie recipe ready and raring to go too - I had spotted this one on Wonky Wonderful a while back and new it would be on my to-do list. Of course, I had to play around a bit, and in doing so accidentally cut the flour in half. The pan was well in the oven by the time I realized (the batter did look thin, but then again others have too), so I figured that at worst, it would be brownie truffles with the pan scrapings. It took a long time to bake (obviously - > liquid = > time), but when it came out I was rewarded with perfectly moist (not gooey), tender and chocolatey squares of goodness just touched with hints of espresso and Irish cream flavour. While frosting or glaze is definitely an option, I personally think it would take away from the relative delicacy of these bars. If you can't go unadorned, a dusting of powdered sugar or even hot cocoa mix would more than suffice.

Bailey's Brownies
Makes one 9" pan, 16 pieces
½ cup dark cocoa
½ cup flour

1 tbsp Homemade Egg Replacer powder (or Ener-G)
1 tsp instant espresso powder (optional)
½ tsp baking powder
¼ tsp salt
¾ cup sugar
6 tbsp canola oil
1 tbsp vanilla
½ cup Bailey’s Original Coffee Creamer

  1. Preheat oven to 350°F and line a 9" square pan with parchment.
  2. Mix together the cocoa, flour, Homemade Egg Replacer, espresso powder, baking powder and salt. Set aside.
  3. Beat together the sugar and oil until well combined.
  4. Add vanilla and creamer, mixing well.
  5. Gently stir in the dry ingredients. Do not beat.
  6. Bake at 350° for 40-45 minutes, until no longer runny in the middle (a toothpick should come out with moist crumbs).
  7. Cool completely on a rack, then allow brownies to chill overnight before cutting. 
Amount Per Serving
Calories: 120.2
Total Fat: 6.4 g
Cholesterol: 2.5 mg
Sodium: 16.2 mg
Total Carbs: 16.6 g
Dietary Fiber: 1.0 g
Protein: 1.0 g