sticking with the chocolate theme, have some baileys brownies...
i used to make these brownies years ago but, in recent years, have neglected them in favour of their denser, more chocolatey and chewy cousins. these are quite light when it comes to the world of brownies – the chocolate content is low and they are sweet as the sugar content is high. a “brownie lite” perhaps, except the liteness means that the baileys flavour comes through which is a very good thing. extra baileys plus ice cream for serving makes them even better.
100g dark chocolate (75% cocoa)
2 large eggs, beaten
200g white sugar
75g plain flour
1 teaspoon baking powder
¼ teaspoon salt
75ml baileys (either the original or coffee version)
50g walnuts, roughly chopped
preheat the oven to 180c.
melt the chocolate and butter together in a bain marie (put them in a bowl placed over a pan of simmering water - do not let the bowl touch the water). when they have melted, beat them together, remove from the heat and stir in all the other ingredients until thoroughly blended.
spread the mixture evenly into a well-greased tin (c20x20cm) which has been lined with greaseproof paper. bake for 30 minutes or until slightly springy in the centre.
these brownies will be slightly crisp on the outside but deliciously soft and squidgy within.