Brownies are my favorite dessert out there. Period. Don’t get me wrong– I love a good cookie, or pie, or other dessert. But if you asked me what kind of cake I wanted for my birthday, I’d say a brownie cake 🙂
As you may have noticed, I’m on a Baileys kick. Why not? It’s so tasty! And makes everything a little better…and a little fancy-shmancy
Ya know what goes real well with some Baileys? Some chocolate. Mmmmmmmhmmmmmmmm delish. Toss in some espresso and some Oreos, and end up with there!
Ooey Gooey Baileys Espresso Brownies with Black & White Oreos!
They are super-chocolaty, gooey (but not tooooo gooey), and, well, addicting!
I like the extra texture that the Oreos add too. Oreos make everything better…
Let’s make ’em!
First, preheat your oven to 320 degrees F. I know, it’s not a “normal” temperature to use, but it’s what I’ve found to work best with these brownies. Line a 13 x 9 inch pan with foil. Then spray it with non-stick cooking spray.
Crush up about 2o regular Oreos and 20 Golden Oreos (full disclosure, I use Giant-brand Oreos, not the name-brand. Really, it’s the same thing, just a better value!) Set these aside for now.
In a medium-sized bowl, whisk together 1 1/2 cups flour, 1/2 tsp baking soda, and 1 tsp salt.
Set it aside.
In a microwave-safe bowl, place 1 1/2 sticks butter and 1 12-oz bag semi sweet chocolate chips. Place in the microwave and microwave for 1 minute.
Take the bowl out of the microwave, stir with rubber spatula, and then place back into the microwave. Continue to heat, stirring every 30 seconds, until the mixture is completely melted. This usually takes about 2 minutes total. Set this aside.
Now in the bowl of your kitchenaid mixer (or in a large bowl with a hand mixer), beat together 6 eggs…
…plus 1 1/2 cups granulated sugar, 1 1/2 cups light brown sugar, and 2 tsps instant espresso powder.
I use this type of espresso powder:
Beat on medium-high speed for about 8 minutes, until the mixture becomes light and fluffy.
Add in 2 tsps of vanilla extract….
And 1/4 + 1/8 cup Baileys (homemade or store-bought) . Mix on medium speed for about 2 more minutes.
Now, add in the melted chocolate and butter mixture.
Mix on a medium speed until the chocolate is fully incorporated– turning the whole mixture a light chocolate color.
Now, add your dry ingredients! Slowly incorporate the flour mixture, pour it into the mixing bowl while it is mixing on a very low speed. This prevents the big POOF of flour that would occur if you tried to mix in all the flour at once while on a high speed.
As the flour starts to incorporate, you can turn the speed up a little bit. Once only a few streaks remain, add in about 3/4 of the Oreo pieces.
You can see there are still some flour streaks in there.
Now, turn the mixer off and remove the bowl from the Kitchenaid machine. Using your rubber spatula, finish gently mixing in the flour and the Oreo pieces until no more streaks remains.
Spread the batter into the prepared pan. Sprinkle the remaining Oreo pieces on top.
Now, ready to bake! Place in the preheated oven and bake for about 1 hour, or until the edges just begin to turn a light brown color.
As the brownies cook, the batter will puff up all the way to the top of the pan. It almost looks like it’ll overflow, but it doesn’t just gets nice and high.
You can see there how they rose to the top of the pan.
Once the brownies are finished baking, cool them completely on a wire cooling rack. As they cool, the brownies will sink back down a bit. Don’t be alarmed, that’s supposed to happen. Also, the baking soda forms that crunchy shell-like topping on the brownies. You’ll see what I mean…
You know me– I always recommend trying your treats warm from the oven!! Let these cool for about 20-30 minutes before digging in for that. They’ll still be warm, promise.
When they’re cooled completed, cut them into squares.
Serve immediately, or store them in an airtight container for about a week. These also freeze well, and even taste great frozen too. They’re fudgy enough to be able to bite into even when frozen. Might sound weird..but…try it. You’ll like it.
YUMMO! I brought these to a work lunch– huge hit! And I still have a few in the freezer for me…:)
I hope you enjoy!!
If you had to pick, which do you prefer: cake or brownie??
Keep scrolling for a more concise version of the recipe.
Baileys Espresso Brownies!
Makes one 13 x 9 inch pan.
1 1/2 sticks unsalted butter
1 12 oz bag semi-sweet chocolate chips
1 1/2 cups flour
1/2 tsp baking soda
1 tsp salt
1 1/2 cups granulated sugar
1 1/2 cups light brown sugar
2 tsp instant espresso powder
2 tsp vanilla extract
1/4 cup + 1/8 cup Baileys (homemade– recipe below– or store-bought)
20 regular Oreos
20 Golden Oreos
1) Preheat oven to 320 degrees F. Line a 13 x 9 inch pan with foil. Spray it with non-stick cooking spray. Set aside.
2) Crush about 20 regular Oreos and 20 Golden Oreos into pieces. Use your hands, or a food processor. Set aside.
3) In a medium sized bowl, whisk together the flour, baking soda, and salt. Set aside.
4) In a microwave-safe bowl, combine the butter and the semi-sweet chocolate chips. Melt in the microwave. Heat for 1 minutes. Stir. Heat for 30 seconds, stir again. Continue heating at 30 second intervals until completely melted. This should take about 2 minutes total. Set aside.
5) In the bowl of your stand mixer (or in a large bowl for use with an electric mixer), beat together the eggs, sugars, and espresso powder. Beat on high for about 8 minutes, or until the mixture is light and fluffy. Add in the vanilla and Baileys, beating for a couple more minutes.
6) Now, add in the chocolate-butter mixture, mixing on medium speed until fully incorporated. The whole mixture will turn a light-chocolate color.
7)Then, slowly add in the flour mixture while the mixer is on a low speed. As the flour incorporates, turn the mixer up just a little bit. When just a few flour streaks remain, add in about 3/4 of the crushed up Oreos. Mix a little bit longer– some flour streaks will probably still remain.
8) Remove the bowl from the stand mixer. Finish gently folding everything together with a rubber spatula.
9) Spread the batter into the prepared pan, and top with remaining Oreo pieces. Bake in the oven for about 1 hour, or until the edges are a light golden brown.
10) Cool completely on a wire cooling rack. I recommend tasting ’em warm, about 20 minutes after cooling.
11) Once they’re completely cool, cut into squares. Serve them immediately or store them in an airtight container for about a week. Alternatively, you can freeze them!
Makes about 1 quart.
1⅔ cups Jameson Irish whiskey
1 cup half & half or heavy cream
1 (14-ounce) can sweetened condensed milk
2 tablespoons chocolate syrup
1-2 teaspoons vanilla extract
1 teaspoon instant coffee
1. Combine all ingredients in a blender and puree on high speed for 30 seconds.
2. Transfer mixture to an airtight container or glass bottle with a tight-fitting lid and store in the refrigerator for up to 2 months. Shake well before using.
ENJOY it all!!! Something sweet to make you, and the people around you smile :o)