- 1 cup all-purpose flour (125 gram)
- 1/2 cup cocoa powder (65 gram)
- 1 tbsp instant coffee powder
- pinch of baking soda
- pinch of salt
- 1/3 cup dark chocolate (40 gram)
- 1/4 cup butter (250 gram)
- 2 eggs
- 1 cup sugar (200 gram)
- 1/2 cup Bailey’s Irish Cream (100 ml)
- 1 tbsp vanilla extract
Kitchen equipment needed
- Square baking tray
- An oven
- Small saucepan
- Large bowl
- Small bowl
- Parchment paper
Preparing the brownies — 5 minutes
Line a square baking tray with parchment paper and pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit.
Melt the butter and chocolate in a small saucepan and let it cool off a bit. Combine flour, salt, cacao powder, baking soda and instant coffee powder in a large bowl and set aside.
Baking the brownies — 25 minutes
Once the butter and chocolate has cooled off a little bit, add in the eggs one by one and mix well. Add the sugar, Bailey’s irish cream and vanilla extract. When everything is mixed well, fold in the flour mix little by little with the wet ingredients until a smooth batter has reached.
Pour the batter into the square baking tray and bake the brownies for about 20 minutes. Let the brownies cool off to room temperature and divide into pieces. Dust with powdered sugar for that extra kick!