Double Chocolate Baileys Brownies

Although most of my recipes usually follow a healthy ethos, we all need to be a little naughty sometimes, so this week I rustled up a batch of double chocolate Baileys brownies. University and lectures aren’t quite back into full swing just yet, and with a couple hours free I thought I would be kind to my hard working housemates (who all study much more academic subjects than I) and bake some treats for the house. Whilst tidying my store cupboard I found a taster bottle of the new(ish) deluxe chocolate Bialeys liqueur, so wanted to use this up in whatever I rustled up. With there being no better combination than chocolate with more chocolate, brownies it was!

This is a great baking recipe for students as you don’t need too many pricey ingredients and it is really easy to throw together. The Baileys is optional, using any type of liqueur will work well too, and amaretto or whiskies are classic pairings with the chocolatey treat.

Ingredients:

• 100g dark chocolate
• 75g milk chocolate (hazelnut pieces optional)
• 175g unsalted butter
• 3 eggs
• 250g soft brown sugar (caster sugar will also work)
• 85g plain flour
• 50g cocoa powder
• 25-50ml chocolate Baileys

Method:

Preheat the oven to 180 degrees and grease a 20cm square tin with butter.

Melt both of the chocolates with the butter in a glass bowl over a pan of boiling water. Keep stirring with a wooden spoon so that the chocolate doesn’t burn at the bottom, and once melted place on a surface to cool.

In a separate bowl whisk the eggs with the sugar until pale and creamy, this may take about 5 minutes and a bit of elbow grease. Once the chocolate is slightly cool, slowly whisk into the egg and sugar mixture. Then stir in the flour, cocoa and Baileys with a wooden spoon.

Pour the mixture into the tin and place in the oven and bake for 25-30 minutes. To check it’s cooked through, but not too firm, place a knife through the centre of the cake and if the knife comes out clean, it’s ready!

Wait for the mixture to completely cool before cutting into squares with a serrated knife. Perfect cold with a glass of milk or warm with custard!