Me:Mo Cooks… Fudgy Baileys Brownies

It’s beginning to look a lot like Christmas at Me:Mo! Given the trajectory of the year, we feel that it’s incredibly necessary to start getting in the festive spirit a little earlier than normal. Besides, the opportunity to indulge in heavenly sweet treats seems to be the antidote to surviving total lockdown limbo. We are however, reminding ourselves that it is still November and although mince pie territory is on the horizon, we’re not quite there just yet. Instead, we’re making Baileys Brownies (courtesy of Olive Magazine) – great for beginners and the perfect boozy hit to lift your Christmas spirits! Blast your favourite Christmas playlist, dust off the Christmas lights, pull out your tackiest festive apron and let’s celebrate the good times again.

For the brownie, you’ll need:

• 185g salted butter, cubed, plus extra to grease the tin
• 200g dark chocolate, roughly chopped
• 285g caster sugar
• 2 tbsp Baileys
• 125g plain flour
• 3 large eggs

For the fudge layer, you’ll need:

• 385g dark chocolate, roughly chopped
• 185g condensed milk
• 85ml Baileys
• 25g salted butter

Method (serves 16):

1. Pre-heat your oven to 160 degrees / fan 140 degrees
2. Grease and line a 20cm square tin with baking paper
3. Melt the butter, dark chocolate and caster sugar over a bain-marie
4. Once melted, remove the bowl from the heat and stir in the 2tbsp Baileys
5. Sieve in the flour and briefly mix with an electric whisk
6. Add in the eggs and beat for 2 minutes until the mixture becomes thick and shiny
7. Pour the mixture into the tin and bake for 30 minutes, then leave to cool.
8. To create the fudge layer, melt together all the ingredients in a non-stick pan, and stir often. As the mixture starts to look like it’s going to split, remove from the heat and beat with an electric whisk for 1-2 minutes until it resembles a smooth consistency
9. Pour the mixture over the cooled brownie, spreading it out to all edges of the tin
10. Leave to chill in the fridge and then divide into 16 pieces. These brownies can be stored in the fridge in an air-tight container for up to one week.

In the mood for more? Don’t forget to check out our other recipes including Pork Belly with Cider Gravy and mouth-watering Butter Chicken to really master your culinary skills in Lockdown 2.0.

*Cover image courtesy of Olive Magazine