Bailey’s Irish Mocha Layered Brownies

These use one of my basic brownie bases, but add an interesting flavor on top. I’m a huge fan of using Bailey’s Irish Cream in recipes – it has a very distinct, specific flavor that complements rather than overwhelms other flavors. If you’re a fan of chocolate (hand raised), and/or a fan of Irish Cream (hand raised again), you’ll love these.

Difficulty: easy
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Ingredients

Brownies

· 1 cup butter, softened to room temperature

· 2 cups sugar

· ½ cup dark cocoa powder

· 2 t vanilla

· 4 eggs

· 1 ¼ cup flour

· ½ t baking powder

· 1 t sea salt, separated

· 1 1/2 cups semisweet chocolate chips

Irish Cream

· ¼ cup butter, softened to room temperature

· 2 cups powdered sugar

· 4 T Bailey’s Irish Cream (or another Irish Cream liqueur)

· ½ t vanilla

Chocolate Layer

· 3 T Bailey’s Irish Cream (or another Irish Cream liqueur)

· 2 T heavy whipping cream

· ½ t instant coffee granules

· ½ t vanilla

· 1 cup semisweet chocolate chips

Directions

In addition to being delicious, these are surprisingly simple! Start by lining a 9” x 13” pan with aluminum foil and set it aside.

Put the butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder and ½ teaspoon of the salt into a bowl. Mix with your hand mixer until well combined.

With a wooden spoon, stir in the chocolate chips.

Pour the batter into your lined pan.

Smooth it out as much as you can and then sprinkle the remaining ½ teaspoon of the salt on top. For this recipe, for the salt I used my vanilla-infused Alaska Sea Salt, which I still think is just the most amazing thing. You can order it online and I highly recommend giving it a try! Don’t worry if you don’t have it though, you can just use regular sea salt as well.

Bake the brownies at 350 for 25-35 minutes, until a toothpick stuck in the center comes out dry.

Move the whole tray to a wire rack to cool.

Basically, if you wanted you could just eat these as is and you’d LOVE them – they’re that good. But wait…there’s more! 😊 We’ve got two layers to go.

The Irish Cream layer is super simple. Take all the ingredients – butter, powdered sugar, Bailey’s and vanilla and pour them into a bowl. Whisk or mix them until everything is well combined. That’s it. Really!

Pour the Irish Cream onto the brownies (they don’t have to be completely cool, but they shouldn’t be hot – slightly warm is fine). Cover the plate with plastic wrap and put the whole thing into the fridge for at least an hour to cool.

Once the brownies are cool, it’s time to make the chocolate layer.

This one is also pretty easy, you just have to be a little more careful. We’re going to melt everything together. You can either do a double boiler or microwave them. For this one, I chose to microwave.

First off, in a small bowl pour the first four ingredients (Bailey’s, whipping cream, vanilla and instant coffee granules) and mix together until the granules have dissolved. Add in the semisweet chips and microwave for 15 seconds. Take the bowl out of the microwave and stir, then put it back in for another 15 seconds and stir again. Keep these 15 second intervals up until the chips are almost completely melted – when you get to that, take the bowl out of the microwave and stir until the chips are gone and the chocolate mixture is smooth.

Take your brownies out of the fridge, spread the chocolate on top of them and then put the whole thing back in the fridge for another hour and you are done! Enjoy these mocha treats – I really do!!