Heh. Title as tongue twister. I thought about Browned Butter Baileys & Kahlua Brownies, but that just wasn’t as fun. Then again, I’m probably just easily amused.
I posted on my facebook page earlier that I found it funny that bloggers are accused of *cough cough, I’m looking at you, Martha Stewart* not testing recipes and just generally not knowing what they are doing. Why did I find that funny? Because it took me more than one pan of these brownies to get it right, to get it to where I thought they were good enough. Mind you, my boys absolutely loved the pans that didn’t make the cut. Brownie overload. But I was NOT going to post a recipe/slash photo that wasn’t good enough. And I know I’m in the majority with that opinion. The majority of bloggers I know won’t post something that either doesn’t turn out magically wonderful on the first try or that they haven’t decided is great after the 73rd try (and fail). We take as much pride in our work as people in any other job. The ones that don’t are the ones that disappear after six months because blogging is work. The things we post don’t happen in five minutes. We spend hours a day creating (or recreating and making our own the recipes of others) recipes, photographing them, writing posts etc etc. Why? Because we love you *breaks into the Mickey Mouse Club Theme Song* And because we love to cook, and love to write and love the people we meet. Bottom line though? Find a decent blogger…and chances are you are finding someone whose recipes you can trust. I hope you count me among them. If for no other reason than my sons are over here getting nauseous and fat from too many brownies.
Boozy Browned Butter Brownies
- 3/4 cup unsalted butter, room temp
- 4 ounces good quality unsweetened chocolate (Again, Ghirardelli makes a good one), coarsely chopped
- 1/2 cup light brown sugar, firmly packed
- 1 3/4 cup sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup plus 2 tablespoons flour
- 1 8 ounce package cream cheese, room temp
- 2 tablespoons flour
- 3 tablespoons Kahlua
- 3 tablespoons Baileys Irish Cream
- 1 teaspoon vanilla
- Preheat oven to 350 degrees. Line a 9 inch square pan with foil; butter the foil.
- Place your butter in a medium saucepot. Over medium heat, melt the butter and continue cooking, stirring occasionally, until the butter is golden brown. Watch carefully, cause this can go from brown to black in a second and then all you’ll have is 3/4 of a cup of trash.
- Remove from heat and add in the 4 ounces of unsweetened chocolate. Let sit for five minutes, then stir to get a smooth mixture.Â Stir in the brown sugar and a 1/2 cups of the white sugar. Add in the vanilla and 3 of the eggs, one at a time, and stir well after each one.
- Stir in the flour, then spoon half of the batter into the prepared pan and smooth the top.
- In a small mixing bowl, combine the cream cheese and 2 tablespoons flour. Using a hand mixer, beat at low speed until well combined. Add in the remaining 1/4 cup sugar and the egg; beat well.
- Add in the liquors (you can btw, sub any favorite liquor for the Kahlua and Baileys. Using all of one of them would be yummy, as would something like Amaretto or Frangelico or maybe Peppermint Schnapps for a Christmas version) and beat well.
- Pour the cream cheese batter over the top of the brownie batter. Spoon portions of the remaining brownie batter over the cheesecake batter and use a knife or the back of a spoon to swirl the two batters together. The brownie batter is thick so don’t expect it to swirl easily.
- Bake at 350 degrees for about 40 minutes or until a wooden skewer comes out with just a few moist crumbs on it.
- Let cool in pan on a rack for about an hour, then use the foil to take the brownies from the pan. These will cut easier (and have a better texture) if you let them chill overnight. Slice with a hot sharp knife.
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