Description
A delightful treat that combines rich chocolate with the smooth sweetness of Bailey’s Irish Cream, perfect for special occasions or to satisfy your sweet tooth.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup light corn syrup
- 1/2 cup pecan halves
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 baking dish with parchment paper.
- In a large bowl, combine the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, beating well until fully incorporated.
- Gradually stir in the cocoa powder, flour, and salt until combined; the batter should be thick and glossy.
- Pour the brownie batter into the prepared pan, smoothing the top, and bake for 20–25 minutes until the edges are set and the center is soft and gooey.
- While cooling, prepare the pecan topping by whisking together the brown sugar, corn syrup, eggs, vanilla extract, and salt. Stir in the pecans, coating evenly.
- Pour the topping over the brownie base and return to the oven for another 20–25 minutes until golden and set. Allow to cool completely before slicing into squares.
Notes
Store in an airtight container at room temperature for up to one week, or refrigerate for up to two weeks.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg