Before Christmas, we played around with basic cookie dough - today, let's talk brownies...
On Wednesday last week, I read this lovely and delicious looking recipe from Tracy at Sugar Crafter for Irish Cream Brownies, and it got me to thinking. You know that always spells trouble with a capital T.
The humble brownie is the unsung hero of countless bake sales, and yet it is just as versatile as any other basic recipe in the kitchen.
For example, Tracy added Bailey's Irish Cream. You can also add Grand Marnier, Kahlua, or Peppermint Schnapp's. How about Creme de Menthe? Or Amaretto? The flavor possibilities are as big as your liquor cabinet and your palate will allow.
Want some super snazzy brownies? Make the brownies plain (or not), then frost them with vanilla or chocolate icing that has a splash of your booze of choice. Dust with cocoa powder or powdered sugar for that super fancy schmancy chef look.
Need'em in a hurry? Use a mix. This is especially helpful if you need to bake gluten free.
Give'em a try, and enjoy!
And, PS - here's a recipe for homemade Bailey's.