Ingredients
Equipment
Method
- Preheat your oven to 350°F (176°C). Grease a 9x9 baking pan or line it with parchment paper or aluminum foil. This will help you remove the brownies easily.
- In a medium bowl, combine the melted butter, sugar, vanilla extract, and Baileys Irish Cream.
- Add the eggs and mix until well combined.
- In another medium bowl, combine the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- While the brownies bake, prepare the fudge. Combine the sweetened condensed milk, semi-sweet chocolate chips, Baileys Irish Cream, and vanilla extract in a heatproof bowl. Place the bowl over a pot of simmering water (ensure the bottom of the bowl does not touch the water).
- Stir the mixture constantly until everything is melted and smooth. Then, carefully spread the fudge evenly over the baked brownies.
- For the topping, combine the chocolate chips and shortening in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until the chocolate and shortening are melted and smooth.
- Spread the melted chocolate topping into an even layer over the fudge.
- Place the pan in the refrigerator to set for 4-5 hours.
- Once set, cut the brownies into bars. Store the brownies in an airtight container in the refrigerator. They are best enjoyed within 3-4 days, but can last up to 5-6 days.
Nutrition
Notes
This fudge recipe was modified from Wine and Glue.