Valentine’s Mingle: Warm chocolate brownies with Baileys sauce

Meeta invites us to Valentine’s Mingle to make it sweet to our sweets. Last year I wanted to make this dessert for Valentine’s Day, but I was too busy. But this year I intended to prepare the

Warm chocolate brownies with Baileys sauce

Warm chocolate brownies with Baileys sauce

for Meeta’s Monthly Mingle in February.

This dessert is delicious and I used all brownies for my three sweet gentlemen. Instead of vanilla icecream we had amaretto, which was perfect.

Warm chocolate brownies with Baileys sauce 001If you don’t have a heart shaped muffin tin, you can make a heart shaped muffin with marbles, like I did last year.

-========= REZKONV-Recipe – RezkonvSuite v1.3

Title: Warm chocolate brownies with Baileys sauce
Categories: Dessert, Valentine’s sup
Yield: 4 Easily doubled

100 grams Butter, cubed, 4 oz
100 grams Dark chocolate, broken into squares, 4 oz
2 Eggs, size M
175 grams Caster sugar, 6 oz
25 grams Cocoa powder, 1 oz
50 grams Plain flour, 2 oz
25 grams White chocolate, chopped into chunks, 1 oz
25 grams Milk chocolate, chopped into chunks, 1 oz
Handful mini marshmallows
Large ones, quartered
Vanilla ice cream, to serve

========================= FOR THE SAUCE =========================
75 ml Baileys, 2 1/2 fl oz
50 grams White chocolate, broken into chunks, 2 oz

============================ SOURCE ============================
Good Food Magazine, February 2006
— Edited *RK* 01/26/2006 by
— Ulrike Westphal

These heart-shaped puds can be made ahead and served with the very
best vanilla ice cream – good enough to melt anyone’s heart!

1. Heat oven to 180 °C/fan 160 °C/gas 4. Butter four individual
heart-shaped muffin tins (see Know-how, above). Put butter and dark
chocolate in a bowl over a pan of gently simmering water, making
sure the base of the bowl does not touch the water. Leave until
melted and smooth, stirring only once or twice. Allow to cool

2. Break the eggs into a large bowl and tip in the sugar. Whisk with
an electric mixer on maximum speed for about 5 mins until the
mixture is pale and has doubled in size. Pour in the cooled
chocolate mixture, then gently fold together making sure not to
knock out the air.

3. Now sift the cocoa powder and flour over so they cover the
mixture evenly, then gently fold them in. Stir in the chopped
chocolate and marshmallow chunks. Spoon the mixture into the muffin
tins, gently easing it into the corners, then lightly level it. Bake
for 15 mins or until firm to the touch. Remove from and allow to
cool in the tin. The two unused brownies can be stored in an
airtight in a cool, dry place for 3 days or frozen up to 1 month.

4. To make the sauce: pour the Bailey into a small pan, bring to the
boil, then take off the heat. Whisk in the white chocolate chunks
until they’ve melted.

5. Warm the brownies through in the oven 5 mins, then serve with ice
cream and the sauce drizzled over.
:PER SERVING 816 kcalories, protein 9g, carbohydrate saturated fat
23g, fibre 2g, sugar 85g, salt 0.659
:PREP 30 mins including cooling
:COOK 15 mins


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