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Categories:
unsalted butter semi-sweet chocolate chips Espresso powder cream cheese Baileys Irish cream flour cocoa baking powder salt egg sugar vanilla unsalted butter sugar Baileys Irish cream vanilla
Viewed: 50 - Published at: 4 years agoIngredients
- 6 tablespoons unsalted butter
- 12 cup semi-sweet chocolate chips
- 12 teaspoon espresso powder
- 4 ounces cream cheese, softened
- 2 tablespoons bailey's irish cream
- 34 cup all-purpose flour
- 13 cup unsweetened cocoa powder
- 12 teaspoon baking powder
- 14 teaspoon salt
- 1 large egg
- 34 cup granulated sugar
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter, softened
- 1 cup confectioners' sugar
- 2 teaspoons bailey's irish cream
- 1 teaspoon vanilla extract
Method
- Preheat oven to 350 degrees F.
- Melt butter in a small saucepan over medium heat; remove pan from heat and stir in chocolate chips and espresso powder until melted and well combined.
- In a small mixing bowl, using a mixer on medium speed, beat together cream cheese and Bailey's until well combined.
- In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt.
- In a large mixing bowl, whisk together egg and granulated sugar until well combined.
- Whisk in melted chocolate mixture and cream cheese mixture until well combined.
- Stir in flour mixture until just combined; working in batches using a mini ice cream scoop, divide batter into 34 mini muffin liners that are placed on sheet pans.
- Bake for 15-17 minutes or until puffed and set; cool completely.
- To make the frosting:
- In a medium sized mixing bowl, using a mixer on medium speed, beat together butter, confectioners' sugar, Bailey's and vanilla extract until well combined and creamy - about 1-2 minutes.
- Pipe or schmear frosting onto brownie cups.
