Maia Yogurt Irish Brownies
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These brownies are super boozy and super indulgent. With layers of chocolate and liquor to get through, make sure that you don’t get behind the wheel after a few of these bad boys!
Recipe courtesy of Maia Yogurt.
For the Brownies
- 1 Cup flour
- 1/2 Teaspoon baking powder
- 1 Cup semisweet chocolate chips
- 1 Cup sugar
- 1/2 Cup cocoa powder
- Dash of salt
- 1 egg
- 1 6 ounce container plain Greek yogurt
- 1 Tablespoon whiskey, preferably Jameson Irish Whiskey
- ½ Cup stout beer, preferably Guinness Extra Stout Beer
For the Frosting
- 1 6 ounce container plain Greek yogurt
- i tablespoon liquer, Baileys Irish Cream
- ½ Cup powdered sugar (to taste and desired consistency)
Calories Per Serving120
Folate equivalent (total)4µg1%
Irish Cream Chocolate Boozy Brownies
The rich and decadent chocolate brownies are stuffed with milk and dark chocolate chunks, and then the top of the brownies are sprinkled with bountiful slivers of more milk and dark chocolate. Besides the Baileys being in the brownies, it's also in the frosting! Creamy, chocolatey frosting with cream cheese in it too, so you know it's going to be good! They are more than good, they're amazing!
Irish Cream Chocolate Boozy Brownies. I'm seriously thinking, these are what you need in your life for several reasons.
First of all, it's got booze! Do I need other reasons? Baileys Irish Cream is so dang good with coffee, over ice, with drinks and of course, we can't leave it out of dessert! It was meant to be. Damn it! We know this!
If you think you'll get a buzz off these, you won't. So sorry for that, we're really just going for the Baileys Irish Cream flavor in these brown-browns!
There's not enough Baileys in this recipe to get you drunk, but even if you ate all the brownies in one sitting, you would still taste that lovely Irish cream flavor come through, which is what this brownie recipe is all about!
AND. If you want a little more (Baileys Irish Cream is an Irish whiskey and cream-based liqueur, made by Gilbeys of Ireland). you could always add more to the frosting, and I wouldn't blame you one bit!
The rich chocolate brownies are stuffed with milk and dark chocolate chunks, and then the top of the brownies are sprinkled with bountiful slivers of more milk and dark chocolate. Besides the Baileys, the frosting, is buttery, creamy, chocolatey and it has cream cheese in it too, so you know it's going to be good! They are more than good, they're amazing!
If you want nice brownie slices, you can chill your frosted brownies before slicing. But if you can't wait, don't let me stop you!
These are wonderful ,of course for St. Patrick's Day, 21st Birthdays (ha!) celebrations and parties and pretty much anytime you want creamy frosted brownies with a nice mellow Irish Cream flavor to make your tongue waggle. There's your reasons! Let's Devour.
Prepare brownie mix as directed on package, adding vanilla. Reserve 1 cup batter. Spread remaining batter in greased 9-inch square baking pan.
Beat cream cheese, flour and sugar in medium bowl with electric mixer on medium speed until smooth. Add Irish cream liqueur, egg and food color beat until well blended. Pour over brownie layer in pan. Drop reserved 1 cup batter by spoonfuls over cream cheese layer. Cut through batter with knife several times for marble effect.
Bake as directed on package for 9-inch square baking pan. Cool in pan on wire rack. Cut into squares. Serve with a small scoop of vanilla ice cream, if desired.
Irish Cream Brownies
When liquours are included in baked goods, the flavor doesn’t always make it through to the finished product. This definitely isn’t the case for these boozy Irish Cream Brownies. There is quite a bit of Irish Cream mixed right into the brownie batter, infusing it with flavor. There is also some in the glaze that finishes these off, adding yet another little kick to these grown up brownies.
The brownies themselves have a nice chocolate flavor to them, as well. They are moist and tender, with a texture that falls somewhere between cakey and chewy on the brownie spectrum. There is only a small amount of leavening in the recipe to keep the brownies on the dense side and make sure that they taste more like brownies than cake (which they definitely do!). This recipe was inspired by one I saw that used some artificial Irish Cream flavoring. The real thing is a much better option, taste-wise. It also made more sense for me to use the real thing because, as much as I like Irish Cream, it is so rich that it takes a very long time to finish off a bottle and so I don’t mind using a very generous portion in baking from time to time.
These brownies keep well when they are stored in an airtight container. The glaze is a little on the softer side, so while it does set up, it may soften when the brownies are stored. Cut these into small pieces and serve them with coffee. Coffee will really enhance both the chocolate and the Irish Cream flavors.
Boozy Irish Cream Brownies
1/3 cup butter, room temperature (Irish butter if you have it)
2/3 cup sugar
1/3 cup cocoa powder
1 large egg
1 tsp vanilla extract
3/4 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup Irish Cream liqueur (such as Bailey’s)
Irish Cream Glaze
2-3 tbsp Irish Cream liqueur (such as Bailey’s)
1 tbsp cocoa powder
1 cup confectioners’ sugar
Preheat oven to 350F. Line a 9-inch square pan with aluminum foil and lightly grease.
In a medium, microwave-safe bowl, melt butter. Whisk sugar and cocoa powder into butter until smooth. Allow to cool to room temperature, then whisk in egg and vanilla extract.
In a large bowl, whisk together flour, baking soda and salt. Pour in butter mixture and Irish cream and whisk well to combine, mixing only until no streaks of flour remain. Pour into prepared pan.
Bake for 22-26 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs (not chocolate batter). Cool in pan on a wire rack before glazing.
For the glaze, whisk together all glaze ingredients in a small bowl. Drizzle over cooled brownies, then use a spatula to spread gently into an even layer. Allow glaze to set for at least 2 hours at room temperature before storing the brownies.
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Guinness Brownies are moist and fudgy with a boozy kick mixed in. Made with melted chocolate and topped off with extra chocolate chunks for gooey goodness.
Baking with beer makes for an extra moist Dessert with malty undertones and a rich chocolate taste. Just like Classic Brownies, this recipe comes out fudgy, chewy, and absolutely delicious. It’s the perfect treat to serve to chocolate and beer lovers alike.
These chocolate brownies are a great way to change up classic brownies. The stout beer adds rich flavor and makes the brownies even more chewy and moist. The beer also plays off the bittersweet chocolate and enhances the sweetness of the dark chocolate in the recipe.
If you’re looking for treats to serve for St. Patrick’s Day Guinness Brownies are a great way to start. We often think of green desserts for St. Patrick’s like Mint Chocolate Chip Cookies or Mint Chocolate Chip Blondies. These Brownies don’t have the festive color, but the Guinness stout gives it a classic Irish taste, that makes it a must-have recipe.
For some easy toppings, you can sprinkle powdered sugar, sea salt, or large grain kosher salt over the top of the brownies. You could also add some green sprinkles to stay in the St. Patrick’s Day theme. Or for even more chocolate make a rich Chocolate Ganache to spread over the brownies.
Baileys Irish Cream Brownies
Our Baileys Irish Cream Brownies are fudgy, rich, and chocolatey with great notes of coffee and espresso throughout&mdashso, in short, super indulgent. Nobody has to know that the first ingredient is a box of brownie mix! The Baileys buttercream we made is melt-in-your-mouth fluffy and has a gentle, yet luxurious coffee cream flavor that shouldn&rsquot just be paired with brownies. Then, the chopped espresso beans added at the end provide an excellent crunch. Doctoring up a box mix is a great way to save time and energy, and stirring in luxurious ingredients like mini chocolate chips and espresso powder give them a homemade feel. We used Ghiradelli brownie mix, but feel free to use your favorite. We found the chocolate-covered espresso beans at a local grocery store&mdashjust check the candy aisle. These would be great with a cup of coffee or Irish coffee.
Brownies With Raspberry Jam Swirl
These not-too-sweet brownies from an easy batter rely on cocoa powder and don’t require you to melt chocolate (meaning no double boiler or questions about cacao percentages). The raspberry jam can be replaced by another flavor of jam or by nut butter (such as fig jam, cherry preserves, orange marmalade, peanut butter or almond butter).
You can, of course, just leave the brownies plain.
Make Ahead: The brownies can be stored in an airtight container for up to 3 days at room temperature (or in the refrigerator, which will make the texture fudgier).
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Preheat the oven to 325 degrees. Spray an 8-inch square pan with baking spray (flour and oil), and then line it with parchment paper (two overlapping rectangles work well) so that there’s enough paper left hanging over the edges. Spray the parchment in the pan as well.
Combine the eggs and sugar in a mixing bowl and whisk for about 2 minutes, until thick and pale yellow. Whisk in the melted butter, vanilla extract, coffee or espresso and salt. Add the cocoa powder and flour, stirring until just incorporated.
Pour the batter into the prepared pan, spreading it evenly. Dollop the jam evenly over the batter. Use a skewer or the tip of a paring knife to swirl the jam into the batter a little bit. The goal is for the brownies to have bites of jam, not to have raspberry jam-flavored brownies (meaning don’t stir it in completely, just swirl it).
Bake for about 30 minutes or until set throughout (test by jiggling the pan) and a toothpick inserted in the center comes out with only a few wet crumbs and not raw batter (try to avoid inserting the tester into a raspberry swirl). Let the brownies cool in the pan for at least 15 minutes then lift the brownies out of the pan and let them cool completely, if you can bear it, and cut into 16 even squares.
- 225g/8oz butter (preferably unsalted)
- 450g/1lb caster sugar
- 140g/5oz dark chocolate, broken into pieces
- 5 free-range medium eggs
- 110g/4oz plain flour
- 55g/2oz cocoa powder
Heat the oven to 190C/170C Fan/Gas 5. Line a 20x30cm/8x12in baking tin with baking paper.
Gently melt the butter and the sugar together in a large pan. Once melted, take off the heat and add the chocolate. Stir until melted.
Beat in the eggs, then stir in the flour and the cocoa powder.
Pour the brownie batter into the prepared tin and bake for 30–35 minutes, or until the top of the brownie is just firm but there is still a gentle wobble in the middle.
Take out of the oven and leave to cool in the tin. Cut the brownies into 5cm/2in squares when only just warm, or completely cool.
The secret to making the best, fudgy, squidgy brownie is not to overbake them. They should wobble in the centre when you take them out. The residual heat will continue to cook them for a few minutes and they'll set up on cooling. Too firm and they will be more cakey than fudgy.
You can easily make them gluten-free by swapping in gluten-free flour. If you'd like to jazz them up with nuts, chocolate chips or both, add these after the addition of the eggs, when the batter is somewhat cooler and will not melt the chocolate straight away.
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Root Beer Float Brownies
It’s the ultimate mash up of flavors and we are loving it.
Brownies combine the best of both cakes and bars, with the chewy texture that keeps up coming back for more. Add in a luscious frosting and you’ve really got something special. But, if you’re looking to take your brownie game a step above, try these root beer float brownies.
There’s root beer in both the batter and the frosting, which gives these brownies a very unique and irresistible flavor. Not only are these brownies rich in flavor, but the frosting is divine, with just the right amount of sweetness and creaminess- just like a good root beer float.
The batter includes flour, eggs, cocoa, brown and white sugars, and vanilla. But, then the batter gets a boost from not only from root beer, but also from melted butter and melted semi-sweet chocolate chips. All these ingredients together create a more complex brownie with a lovely flavor profile.
Fro this recipe you can use any kind of root beer you enjoy drinking. Or you can kick up the flavor by using a bottle of craft style root beer. These drinks often have a deeper flavor and less sugar, making them ideal for this application.
Once these brownies have been baked for about 25 minutes (not longer as you want them only just set for the best texture) they need to cool before you frost them. The frosting consists of powdered sugar, more root beer, and butter for a root beer-y buttercream style frosting.
Once the icing is on cut into 2-inch square brownies and enjoy a decadent delight that combines the flavors of the brownies we crave with the root beer floats we grew up on. It’s a really fun way to get your brownie fix.