Baileys Brownie Cake with Baileys Cream

Baileys Brownie Cake with Baileys Cream recipe

It’s well known among our friends that Clyde loves a drop of Baileys, I mean who doesn’t? So in a useful turn of events, with his birthday not being miles away from Christmas, we always go into the festivities with a gallon of the creamy stuff. But why just drink this delicious cream liqueur when you can eat it too with this Baileys Brownie Cake with Baileys Cream.

I have made this cake at least once a week in the last two months; if I’m honest, my familiy are a bit over it. It’s just such a genius one bowl recipe, when you’re pushed for time, as I have been since the middle of November, this rich chocolate pud is a bloody godsend. The one bowl bake is more than laced with a lake of Irish cream liqueur, to create an almost truffle like, rich brownie. And to go with it, why wouldn’t you want to dollop on some thick boozy cream given the chance?

In our house, there’s no such thing as too much Baileys, especially not at Christmas, it’s what Jesus would have wanted.

So few ingredients for such huge reward. This simple dessert is a festive lifesaver, with its storecupboard staple line up. Don’t feel you have to splurg on Baileys, any cream liqueur would work a treat here. My chocolate was the 50% cocoa variety, which was plenty rich enough for this.

Start by chosing a tin. I went for a heart shape sillicone affair, but anything in the 18cm to 20cm size range would work, but butter or line it well. Pre heat your oven to 160 ℃ fan assisted. Now, melt the chocolate and butter over a pan of simmering water or in the microwave until they’re just starting to meld together. Whisk to combine.

Tip in the flour, sugar, pinch of salt, beaten eggs and vanilla and whisk together until mixed. Pour in the Baileys and briefly whisk again to combine.

Pour the batter into your buttered tin, not forgetting to lick the bowl.

Bake this boozy brownie for 25 to 30 minutes. You want it firm to the touch but with a few *eek* moist crumbs on a skewer when poked in the middle.

While the brownie cools crack on with the cream. Whip the double cream and icing sugar until just starting to thicken. Pour in the Baileys then continue to whip until you have soft peaks.

When the brownie has cooled sufficiently to remove from the tin, turn out onto a plate or cake stand. Dust with cocoa powder, icing sugar or a bit of festive glitter. Serve in modest slices, with a large dollop of the Baileys cream.

Christmas is hurtling towards me now, with 3 drinks parties and a wedding in its path. With 12 days to go, however, there’s still time to make this Baileys brownie and cream affair at least twice.

Lucy x

Baileys Brownie Cake with Baileys Cream recipe

Serves at least 6, it’s quite rich

You will just need bowls for this and a whisk or stand mixer for the cream

Baileys Brownie Cake

200g dark chocolate, anything over 55% cocoa solids

125g butter

200g caster sugar

115g plain flour

A pinch of salt

3 eggs, beaten

1 teaspoon vanilla extract

125ml Baileys, or other Irish cream liqueur

Baileys Cream

250ml double cream

3 tablespoon icing sugar

50ml Baileys, or other Irish cream liqueur

Icing sugar, cocoa or festive glitter, to garnish

Pre heat your oven to 160 ℃ and well butter or line an 18cm to 20cm sized cake tin.

In a large bowl melt the butter and dark chocolate either in the microwave or over a pan of simmering water, until just starting to melt together. Stir well to combine and leave to cool for a minute or two.

Whisk in the sugar, flour, salt, beaten eggs and vanilla until just combined then pour in the Baileys and whisk briefly until you have a smooth rich batter. Scrape into your chosen tin and bake for around 30 minutes, but check at 25 minutes as you don’t want this to be over cooked. The brownie is done when it’s firm to the touch, but some moist crumbs stick to a skewer when you poke it in the middle.

Leave to cool before removing from the tin to a plate or cake stand.

For the Baileys cream, whisk the double cream and icing sugar until just thickening, then whisk in the cream liqueur. Whip until you have soft peaks, then chill in the fridge until needed.

Serve the brownie in modest wedges, with less modest dollops of the boozy cream. Any left over cake will keep in the fridge for 2 to 3 days, as will the cream.