Chocolate and Baileys Brownie

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March 18, 2015 by Smock Alley

brownie 3

There is nothing remotely 17th Century about this weeks recipe, it is in fact a thoroughly modern invention, with the earliest recipe coming from the late 1890’s or early 1900’s depending on who you believe. For period authenticity I shall refer to this brownie as ‘ye old brownie’.

We made this a few weeks ago on the closing night of our Collaborations festival, and one customer declared it ‘the best brownie I’ve ever had’. She was an American lady and Americans would know a good brownie, sure why wouldn’t they- it was invented there after all.

Our recipe is an adaptation of the lovely Donal Skehan’s brownie- we’ve added a few of our own twists however.

For the ‘ye old brownie’

225g dark chocolate
225g butter
250g caster sugar
3 large eggs, beaten
35ml of Baileys
100g plain flour
1tsp baking powder

5 or 6 chopped dates

For the topping

100g sour cream

5 dashes of orange bitters

100g melted milk chocolate

Pinch salt

Preheat your oven to 200 degrees Celsius.

Melt the chocolate and butter, in another bowl whisk the eggs, sugar and Baileys until it resembles a thick cream. Add in the melted chocolate and butter and continue to whisk. Sieve the flour and baking powder into the chocolatey mix, pop in the chopped dates and fold gently- you really don’t want the air to go out of the mixture now do you.

Plop the mixture into a tin lined with grease proof paper, either circular or square, and into the oven for 15 minutes. When done- it should still be very wobbly on top. Almost a fondant texture.

For the frosting, melt the chocolate, mix in the sour cream, orange bitters and salt and spread over the top of the cooled ‘ye old brownie’. The sour cream will help cut through the sweetness.


brownie 1


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