As we head into the holiday season, I might as well start writing again and what better way than to start writing about food on what has been for me a place for me to write about baseball.
I love to bake – it’s something my mom taught me to love when I was a kid and I still make her recipe for snowball cookies most every Christmas. (Hershey’s Kiss wrapped in an almond cookie dunked in powdered sugar.)
Anyway – this is a brownie recipe I once shared in an old employee baking handbook. The National Association of Insurance Commissioners was a pretty cool place to work when I got out of college. We would have a holiday baking party – those who participated would bring enough for the others and we’d take the recipes and make a holiday book.
This one is pretty rich – I’d make two recommendations. First – when the brownies first come out of the oven, the Bailey’s can seem a bit overwhelming. I’d let them cool a little while. Second – and I’m serious about this – don’t eat like four of these at once… LOTS of sugar here. I swear that one time I felt an artery squeeze as my heart raced.
1 Box of your favorite fudge brownie mix
1/2 Jar (no more than 8 oz) of your favorite hot fudge ice cream topping
1 cup of creamy peanut butter
12 oz of semi-sweet chocolate chips
1 good sized dark chocolate bar
2 cups Bailey’s Irish Creme.
1. Preheat oven to 350.
2. Make the brownie batter according to instructions.
3. Melt half of the chocolate chips, all of the hot fudge, the peanut butter, and one cup of the Bailey’s in a sauce pan. When a liquid – pour this into the brownie batter. Combine and pour into a 13×9 baking pan.
4. Melt the remaining chips, the dark chocolate bar, and the other cup of Bailey’s in a sauce pan. Drizzle over your brownie batter. Save some of it as a topping for ice cream should you serve it with the brownies later.
5. Bake for about 35 minutes.
6. While it’s baking, make sure it doesn’t rise too much (it will a little bit). A good slam might help from time to time.
7. Toothpick test when done.