At least that’s what comes to mind when I bite into one, hehe. Anyway, I first made these for my dad’s 53rd birthday out of a simple store-bought brownies cake mix and my own imagination on how flavors worked. However, it didn’t start out that way that day. My mom actually wanted me to buy a store-bought cake. I know; atrocious idea, right? Well it’s certainly the simpler way of things, but for me, I wanted to make something special for my dad. I am still, of course, daddy’s little girl.
At first I thought about making a variation on the chocolate-dipped strawberries in a brownie version, but then I thought about it further and completely scratched out the idea because I didn’t want one flavor to overpower another, and if I put in strawberries, I would need to either dry them well or remove more of the liquids added to the mixture. So,without further adieu, here is the recipe. The pictures will be uploaded later after my night class is over. Also, I doubled my batch for the brownies because I didn’t want thin brownies, so if you would like thicker brownies, double the batch below when you bake them (following recipe is for one thin batch).
Sinfully Indulgent Brownies
Makes approx. 32 (given size of cuts)
1- 19.5oz Family Size Chocolate Fudge Brownie mix
1/2 cup oil
1/4 cup water
1-2 tbsp Baileys Irish Cream
1/2 tsp cinnamon
1 cup white chocolate chips (It adds color and I love white chocolate, so feel free to change these up to your favorite chocolate)
1. Preheat oven to 350 degrees F.
2. Follow brownie mix box as directed.
3. Add Bailey’s Irish Cream and cinnamon into the mixture. Fold in half of the white chocolate chips into this mixture.
4. Line 9″x13″ pan with baking sheets cut to size of the pan and the pan’s sides. Spray lightly with a cooking spray so the brownies will come off the sheets easier.
5. Spread mixture evenly over baking sheets and top off with the remaining white chocolate chips.
6. Bake as directed below, give or take a few minutes. (As mine was a double batch, I baked for 40 mins in the oven.)
7. Once brownies are baked, remove from the oven and let it cool for at least an hour. Place pan into fridge to cool until firm enough to cut into.
The night I presented them to my dad, lined with candles and all, the flavor was very rich, indulgent, and VERY moist. The hint of cinnamon was present in the smell rather than in the taste. There was also a hint of the Baileys in the brownies as well as the white chocolate and milk chocolate from the mixture. For the rest of the brownies I refrigerated overnight and cut them just a few hours ago. Let me tell you…the flavors were more prevalent and in-your-face than previous. You could taste more of the Baileys and the brownies kept their moistness still. The picture I will post up look a bit like regular chocolate brownies with white chocolate chips on top, but do not let the image fool you. The taste is much more brilliant than what the image looks like.