BAILEYS BROWNIES - YUM! Ingredients | Brownies
Brownie: 7 oz (200g) caster sugar 4 eggs 8 oz (225g) unsalted butter 2.5 oz (70g) cocoa 2.5 oz (70g) plain flour 10.5 oz (300g) dark chocolate 1 measure (35ml) Baileys Irish cream Sorbet: 1 pint water 9oz caster sugar 1 pint of raspberries
Melt chocolate over a pot of hot water. Beat eggs and sugar together. Melt butter and add to eggs. Sieve flour and cocoa, then add to butter and egg mixture. Add half of the Baileys. Stir in the chocolate. Bake in a preheated oven at gas mark 4/180C/350F for 30 minutes. When brownie has cooled down, brush with remaining Baileys.
Sorbet: Boil all ingredients together and blend in a blender. If you have an ice cream machine, churn until frozen. If not place in a freezer and stir every 20 minutes until frozen.
To serve, slice brownies into squares and serve slightly warm with a ball of raspberry sorbet. Sprinkle with cocoa powder.
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