Rich, gooey and boozy!
The perfect dessert when served with a scoop of vanilla ice cream and glass of baileys (with ice, of course).
I first made this to use up a cheap bottle of baileys that I’d had in since Christmas and they went down very popular, so I had to go out and buy another bottle of the Irish classic. Since then I’ve had a billion requests to make them, so I decided to share the recipe on here.
And if you’ve never paired Nutella and Irish Cream together then your missing out on a winning flavour combination. The brownie is flavoured with a generous tipple of Irish cream and then there are little pockets of Nutella blobbed all over with give the most amazing contrast in texture when you bite into one. Then topped with chopped hazelnuts and chopped chocolate which makes it look great but also adds an extra crunch.
• 265g dark chocolate, chopped
• 230g unsalted butter
• 65ml Irish cream
• 430g caster sugar
• 160g plain flour, sifted
• 4 eggs
• 200g Nutella
• 50g chopped hazelnuts
• 50g chopped dark or milk chocolate, chopped
1. Preheat the oven to 170°C and line a 9-inch square baking tin.
2. Place the butter, dark chocolate and Irish cream in a bowl on over a saucepan of simmering water and stir occasionally until completely melted.
3. Then remove from the heat and stir in the caster sugar.
4. Next add the plain flour and combine.
5. Add the eggs one at a time and mix thoroughly.
6. Then tip this mixture into the prepared baking tin.
7. Next add little blobs of Nutella about the size of a grape all over the brownie.
8. Then scatter the nuts and chocolate all over the brownie.
9. Bake for 35-45 minutes.
10. Once baked remove from the oven and allow to cool in the tin for 15 minutes.
11. Then remove from the tin and transfer to a wire rack to continue to cool.
12. Then cut into 9 pieces and serve.