Bailey’s Brownies

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I have spent the better part of my time after Thanksgiving worrying, stressing, listing, scratching out and listing again all the things that need to be accomplished before Christmas gets here.

Christmas shopping usually begins on black Friday. Then it’s a mad dash to get everything on our list in the 3 weekends before Christmas, stop at 3 million stores until we have 80% of what we need then decide to “screw it” and buy the rest online (ok that last part might just be me), throw a party for our friends (or friendsmas, as I call it) to get together, wrap gifts, bake enough crap to kill a small horse, box and send everything off, have Christmas with my family on Christmas Eve, leave super late, sleep for a whopping 4 hours, and the get on the road out of town to spend Christmas with the in-laws.

Stressssssss, major.

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During these times I tell myself that pouring a stiff drink would be totally ok, encouraged even. But I never end up reaching for the mini bar we have collecting above our cabinets.

Instead I reach for brownies. And by “reach for” I really mean to say bake some. Because I don’t keep brownies on hand (too dangerous, you understand.) So yes, I stand in the kitchen and bake some damn brownies to calm my nerves.

So on SUPER stressful times like these, I tip some Bailey’s into my brownie batter.

Make some. It’s a good idea. In fact, I encourage it.

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Bailey’s Brownies
adapted from The Craving Chronicles

Ingredients:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark cocoa)
1/4 teaspoon baking soda
1/4 teaspoon salt
heaping 1/3 cup bittersweet chocolate chips
1/4 cup (4 Tablespoons) butter
2 eggs
1 cup sugar
1/3 cup Baileys Irish Cream
1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F. Line an 8×8-inch pan with foil and lightly spritz with cooking spray; set aside.

In a medium bowl, whisk together flour, cocoa, baking soda, and salt until combined. Set aside.

Place chocolate and butter in a large microwave-proof bowl and melt in 30 second spurts, stirring in between each interval until completely melted. Set aside to cool a bit. (Alternatively, melt chocolate and butter in a saucepan set over low heat, stirring frequently until melted. Set aside.)

Once the chocolate mixture is warm (not hot!) add eggs, one at a time, whisking constantly to incorporate the eggs. Whisk vigorously for about 10 seconds to incorporate fully. Add sugar, vanilla, and Baileys and whisk until combined.

Add the flour mixture into the chocolate mixture, folding until just combined (the flour JUST disappears).

Pour batter into the prepared pan, give it a quick wiggle to even out the batter. Bake at for about 18-20 minutes, or until a toothpick comes out with a few moist crumbs attached. Enjoy and de-stress : )

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Ginger Jazzed Brownies – TWD

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I don’t like to curse. Let’s be real: it happens, but I try to limit it.

Except when it comes to watching my football team.

I’m one of those crazy football fans that you see in tv commercials: jumping, screaming, cursing with the best of them. Don’t hand me a bowl of popcorn while I’m watching my Texans because chances are that it’ll end up all over the floor.

I’m pretty hardcore.

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Don’t mess with me and my Texans. Or me and my brownies.

These brownies intrigued me simply because of the process. It definitely doesn’t follow the normal brownie making pattern. I have made ginger brownies before so I already knew that I would like them. The texture was fudgy and the flavor was rich, slightly chocolatey and gingery. They were pretty tasty, but if I had to make ginger brownies again, I would make my go-to’s.

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Clivia of Bubie’s Little Baker chose these for this week’s TWD post. Head on over to her blog for the recipe. (Or click here)

SMS – Chocolate Walnut Brownies

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I feel like my life has been flooded with brownies. BROWNIES EVERYWHERE!!

Ok, maybe I’m exaggerating just a tad. By ‘life’ I mean ‘last week’ and by ‘everywhere’ what I really mean is ‘in my kitchen.’ I’ve baked *counts on fingers* 4 batches of brownies plus one batch of blondies. Whew that’s a lot!! For me at least.

But they were tasty and well received. So in all honesty, I’m not complaining!

These will most likely become one of my go-to brownie recipes. I have found my ALL TIME FAVORITE RECIPE IN THE ENTIRE WORLD (I’ll have the recipe up soon, pwomise!) but it involves Nutella, so when I run out of it I can always fall back on these.

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This is a simple, straight forward recipe. No frills, no gimmicks. Just good, fudgy, nutty brownies. You can add chocolate chunks, chopped up peanut butter cups, or go sans-nuts. This is a great canvas to tweak and alter them to your tastes.

Thank you to Tiffany of A Spoonful & a Heap for choosing this simple recipe for a very hectic week! Head on over to her blog for the recipe.

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Up next week: Toasted Almond Lemon Bars. Yum yum, these will be my first homemade attempt at lemon bars. I have high hopes for these!