These brownies are topped with a luscious boozy ganache that makes these treats extra special!
Key Ingredient Cocoa, Irish Whiskey, Vanilla Bean, White Chocolate
Prep Time 5minutes
Cook Time 40minutes
Total Time 45minutes
Author Vintage Kitty
3/4 cup plus 2 tablespoonscupunsweetened cocoa powder
pinch of salt
1tablespoonBailey’s Irish Cream
8ounceswhite chocolate, chopped
Preheat oven to 325F and line an 8 or 9 inch square pan with parchment paper.
Slice the vanilla bean and scrape the seeds out.
Place both the seeds and the pod in a medium sized dutch oven.
Add the butter and sugar and turn heat to medium.
Cook butter and sugar, stirring often until this mixture is bubbly.
Carefully, remove vanilla pod.
Add cocoa powder and whiskey and stir to combine.
Turn heat off and let mixture cool a minute or so.
Add eggs one at a time, stirring well with each addition.
Finally, add in the flour and stir until flour is completely incorporated.
Pour batter into prepared pan.
Bake for 20-25 minutes.
Brownies are done when you can touch the top of the brownie and it springs back and a toothpick inserted in the center comes out mostly clean.
Irish White Chocolate Ganache
While brownies are cooling, combine sugar, butter, heavy cream and salt in a small pan.
Bring mixture to a boil over medium-high heat, stirring often.
Let mixture boil until the sugar melts and the color deepens, about 2-3 minutes.
Add liquors and cook a couple minutes more.
Remove from heat and slowly add white chocolate, stirring vigorously.
Once chocolate is melted, pour ganache over warm (not hot) brownies and spread with an offset spatula.
Place brownies in the refrigerator to harden ganache.
Once ganache has set, slice and serve brownies.
If you prefer a buttercream texture for the topping, allow the ganache to cool in the pan, stirring every 5 minutes or so until it reaches room temperature. Then transfer it to a mixing bowl and whip it on high speed until it's light a fluffy. Spread it on your cooled brownies with an offset spatula. Serve at room temperature.