Thanks! I ended up making REC: Bailey's Brownies - yummy!
I ended up making these because it was quick/easy and I could get them in today's mail. They were quite good (she said forcing herself not to eat more than one) and you could definitely taste the Bailey's.
Bailey’s Brownies
Adapted from Cooking Light
Makes 9-12 servings
Don’t let the Cooking Light origin scare you. These brownies don’t taste “light” at all. I also made a few changes that may disqualify the recipe from being considered “light” anymore. Note that the original recipe calls for making 16 brownies out of an 9-inch square pan, but let’s be honest – no one cuts their brownies that small. I used Ghirardelli 60% Bittersweet chips and Hershey’s unsweetened cocoa powder.
Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
heaping 1/3 cup semisweet chocolate chips
1/4 cup (4 Tablespoons) butter
2 eggs
1 cup sugar
1/3 cup Baileys Irish Cream
1 teaspoon vanilla extract
Cooking spray
Directions
Preheat oven to 350°F. Coat an 8×8-inch or 9×9-inch pan with cooking or baking spray.
Measure flour, cocoa, baking soda, and salt into a medium bowl. Whisk to combine. Set aside.
Beat 2 eggs in a small bowl. In a saucepan set over low heat, melt butter and chocolate chips slowly, stirring frequently. When completely melted, remove chocolate mixture from heat. Let cool for 5 minutes.
Using a 1/4 cup measuring cup, scoop out some of the chocolate mixture and slowly pour it into the eggs, beating constantly to temper the eggs. Stir the egg mixture into chocolate mixture. Add sugar, vanilla, and Baileys. Stir over low heat for 2-3 minutes or until sugar has dissolved.
Fold the chocolate mixture into the dry ingredients, stirring just until combined.
Pour batter into the prepared pan and bake at 350°F for about 18-20 minutes, or until a toothpick comes out mostly clean.
http://cravingchronicles.com/2010/01/21/baileys-brownies/
