Irish Cream Brownies with Caramelized White Chocolate Buttercream

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 high-quality white 6 oz high-quality white block Chocolate
  • 1/2 cup Chocolate chips, bittersweet or semisweet
  • 1/2 cup Cocoa powder, unsweetened
  • 1/3 cup Confectioners' sugar
  • 1/4 tsp Salt
  • 1 cup Sugar

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 stick Butter, unsalted

• Beer, Wine & Liquor

  • 6 tbsp Irish cream liqueur

Found on fifteenspatulas.com

Description

Ingredients

• 1/2 cup bittersweet or semisweet chocolate chips
• 1/4 cup unsalted butter (4 tbsp)
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder (1.5 oz)
• 1/4 tsp salt
• 2 eggs
• 1 cup sugar
• 6 tbsp Irish Cream liqueur
• 1 stick unsalted butter, softened (8 tbsp)
• 6 oz high-quality white block chocolate, caramelized*
• ⅓ cup confectioner’s sugar

Directions

• To make the brownies: Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper. Place the chocolate and butter in a microwave-safe bowl and melt in 30 second intervals, stirring each time, until melted. It should only take 2-3 intervals. Set aside. In a large bowl, whisk together the flour, cocoa powder, and salt until combined. In a separate bowl, whip together the eggs and sugar until pale yellow and frothy, about 2 minutes. Add the chocolate butter mixture to the whipped eggs, then add the Irish Cream. Whisk until combined. Then stir in the dry ingredients until no flour streaks remain. Pour the batter into the square pan, and bake for 17 minutes. The top should be shiny and set, but slightly squishy to the touch, to indicate that it’s not overbaked. Let cool completely. To make the buttercream, whip the butter in a bowl for 30 seconds, then whip in the caramelized white chocolate. Add the confectioner’s sugar and whip until smooth. Spread the frosting all over the cooled brownie square. Refrigerate the brownies for about 1 hour to allow the buttercream to firm up. Then cut into squares and enjoy!