Baileys coffee brownies

0
19
Baileys coffee brownies
Makes 16
For the brownie layer
340g unsalted butter, melted
500g caster sugar
100g light brown sugar
5 large eggs
1 tsp vanilla extract
150g plain flour
100g cocoa powder
2 tsp espresso powder
1 tsp salt

For the blondie layer
150g unsalted butter, melted
440g light brown sugar
2 large eggs
1 tsp vanilla extract
250g plain flour
1 tsp baking powder
1/4 tsp salt
150g milk chocolate, roughly chopped
2 tsp Baileys
  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Line a 33×23cm tin with non-stick parchment paper, letting the excess extend over the sides.
  2. For brownie layer, beat the butter and sugars in a mixing bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
  3. Sieve in the flour, cocoa powder, espresso powder and salt. Beat until just combined.
  4. Pour the batter into the prepared tin and bake for 25-30 minutes.
  5. For the blondie layer, beat the butter and brown sugar in a mixing bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
  6. Sieve in the flour, baking powder and salt. Stir until combined. Fold in the chopped milk chocolate and the Baileys.
  7. Remove the brownie layer from the oven. Pour the blondie on top and carefully spread to an even layer.
  8. Bake for 15-20 minutes. Remove from the oven, tent with foil and bake for another 15-20 minutes until the top is golden brown and a skewer inserted into the centre comes out slightly gooey. Leave to cool completely in the tin before cutting into squares.

Per serving: 509kcals, 24.5g fat (15.2g saturated), 72.2g carbs, 53.4g sugars, 5.2g protein, 2.3g fibre, 0.174g sodium