June 15th, 2020
Attention all those who have a sweet tooth! Cooking with Annie this week includes a chocolaty and minty recipe for those who love them both. It even includes Bailey Irish Cream if you choose. Now doesn't that sound scrumptious?
2/3 cup (1 1/3 sticks) unsalted butter
4 ounces (4 squares) unsweetened chocolate
2 cups firmly packed light brown sugar
3 large eggs
1 tablespoon Bailey’s Irish Cream
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
2 cups confectioner’s sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons Bailey’s Irish Cream
3/4 teaspoon peppermint extract
3 ounces (3 squares) unsweetened chocolate
2 tablespoons unsalted butter
Preheat oven to 350°F. Lightly grease a 9- x 13-inch baking pan. Melt the chocolate and butter in a double boiler until the chocolate is almost melted. Remove from heat and stir occasionally until the chocolate is completely melted and cooled to room temperature. Beat in the sugar, eggs, Bailey’s, and vanilla. Sift in the dry ingredients and stir until just combined. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean and the center springs back when lightly pressed. Cool in the pan on a wire rack.
Beat the frosting ingredients together until light and creamy and then frost the bars.
Melt the glaze ingredients, cool slightly, and pour the glaze over the frosting. Tilt the pan to spread the glaze. Cool before cutting. Cut into 24 bars.
Makes 24 bars
*recipe courtesy of athomeatsea.com