I saw the Feedfeed’s video on how to make Irish Cream from scratch, and I drooled all over my phone (I was watching it on my phone). Then, with bulging eyes, I watched as they poured some of that Irish Cream into their blondie recipe. Well, that threw me over the edge, so I stopped parenting altogether, fled the house to Fairway Market, and stocked up on Irish cream blondie ingredients. I came home, preheated the oven, checked on my kids (they are still alive! Yay!), and proceeded to make the Irish Cream while waiting for the eggs to come to room temperature. Then I made up the blondie batter, popped it in the oven, and while sipping on leftover Irish Cream, I worked on science experiments with my youngest (I’m back to parenting!). Suddenly, a sweet burning smell emanated from the kitchen, and I realized that I had over-baked the blondies (they were still eaten, by the way). So, I set out the next day to make another batch. This time they were perfect. The key is to not drink, bake, and parent simultaneously.
How’s that for some baking science?
Okay, let’s do this! When making blondies it is best to whisk melted butter, and sugar together, instead of using the creaming method (mixing room temperature butter, and sugar together). This melting method will enable it to have a softer and more chewier texture. However, I decided to kick it up a notch and brown the melted butter, so as to give the blondies a more richer, slightly nuttier taste.
The process for browning butter is quite easy. Cook butter in a saucepan over medium heat. As it cooks it will go through a few stages before browning is achieved (melt, splutter, turn a slight envy-colored green, completely foam up, and then finally brown). Pour the browned butter into a heat-proof bowl to stop it from cooking, and sprinkle instant espresso powder over top.
Cool the brown butter for about 10 minutes, and then whisk in the brown sugar. Add two eggs, vanilla extract, and room temperature Irish cream. Whisk until smooth.
Fold in the dry ingredients (flour, baking powder, and salt).
Mix in the chocolate chips, or chopped chocolate, or whichever you have on hand.
Smooth the batter into your parchment-lined baking dish.
Bake in a 350 degree F. oven for about 20 to 25 minutes, or until and inserted toothpick comes out somewhat clean, or the internal temperature is 205 degrees F.
Irish Cream Blondies
Notes
Special equipment needed: 8" by 11" baking dish, parchment paper, saucepan, bowls of various sizes, rubber spatula, offset spatula, instant read candy thermometer, serrated knife, cutting board
Ingredients
- 1 cup (2 sticks or 226 g) Unsalted Butter, cut into cubes
- 1 tsp. Instant Espresso Powder
- 1 and 1/2 cup (300 g) Dark Brown Sugar
- 2 Large Eggs, at room temperature
- 2 TBS Irish Cream, at room temperature
- 2 tsp. Vanilla Extract
- 1 and 3/4 cup (219 g) Flour
- 1 tsp. Baking Powder
- 1 tsp. Salt
- 6 oz. Dark Chocolate (60% Cocoa), chopped
- 1 tsp. Flaky Salt for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Grease a 8-inch by 11-inch baking pan, line it with parchment paper so that it hangs over the sides, and then lightly grease the bottom of the parchment paper.
- In a bowl, mix together the flour, baking powder, and salt. Set aside.
- In a medium-sized saucepan over medium heat, melt the butter, swirling it occasionally. It will begin to foam, then turn greenish, and finally become golden brown. The temperature of the browned butter should be about 300 degrees F. Pour the browned butter into a heat proof bowl to stop it from cooking, and then whisk in the espresso powder. Set aside for 10 minutes.
- Pour the brown sugar into a large bowl. Using the back of a fork, press on the brown sugar to get rid of any clumps. Pour in the slightly cooled, but still liquefied browned butter mixture, and whisk until smooth. Whisk in the eggs, Irish cream, and vanilla extract.
- Using the a rubber spatula, fold in the dry ingredients, and then the chopped chocolate.
- Smooth the batter into the baking pan using an offset spatula. Sprinkle the flaky salt over top.
- Bake for 25 to 30 minutes, or until an inserted toothpick comes out slightly clean, or the internal temperature is 205 degrees F.
- Place the baking pan on a wire rack. Once completely cooled pull on the parchment to carefully remove the blondies. Place on a cutting board, and using a serrated knife, cut into squares. Enjoy!
