Equipment Needed
- 8×8 inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Spatula
- Cooling rack
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and line my 8×8 pan with parchment paper, leaving an overhang on two sides for easy removal later. In my large bowl, I whisk together the melted butter and granulated sugar vigorously for a good minute. This step is where the magic for that shiny crust begins—the sugar starts to dissolve into the butter. Next, I add the room-temperature eggs, one at a time, whisking well after each addition until the mixture becomes thick, pale, and gloriously smooth. This is the base of our fudgy texture.
Now, for the fun part: I pour in the Baileys Irish Cream and the vanilla extract. The kitchen instantly smells amazing. I whisk everything together until it’s fully combined. The mixture will be liquidy and shiny. Then, I sift in the flour, cocoa powder, and salt directly over the wet ingredients. Sifting is important here to avoid lumps of cocoa powder, which I’ve had ruin the texture before. I use my spatula to gently fold the dry ingredients into the wet until just combined—a few streaks of flour are okay. Over-mixing is the enemy of fudgy brownies.(See the next page below to continue…)