Once the batter is just mixed, I fold in the semi-sweet chocolate chips. They add little pockets of melty chocolate throughout. I scrape every bit of the thick, fragrant batter into my prepared pan and smooth the top with the spatula. The batter will be luxuriously thick and glossy. I give the pan a few gentle taps on the counter to settle the batter and release any air bubbles.
I bake the brownies for 25-30 minutes. This is the most critical part. I start checking at 25 minutes with a toothpick inserted into the center. For the perfect fudgy texture, you want the toothpick to come out with a few moist crumbs clinging to it, not clean. If it comes out clean, they’re overdone. I pull them from the oven when the edges are set and the center is just barely jiggly. I let them cool completely in the pan on a wire rack—this is agonizing but essential for clean cuts and perfect texture.
Pro Tips for Best Results
I’ve tested the sugar-butter mix three different ways: just stirring, whisking for 30 seconds, and whisking for a full minute. That full minute of vigorous whisking after adding each egg is the secret to the perfect, paper-thin, shiny crackle on top. It dissolves the sugar and incorporates air, which rises to the surface during baking. Don’t rush this step.
Here’s what I learned the hard way about the Baileys: you can taste it more if you add an extra splash after baking. Once the brownies are completely cool, I poke a few holes in the top with a skewer and brush on an additional tablespoon of Baileys. It soaks in and amplifies that wonderful flavor without making the brownies soggy. This little trick takes them from great to extraordinary.
For the cleanest, most professional cuts, I chill the brownies after they’ve cooled to room temperature. I pop the whole pan in the refrigerator for an hour. This firms up the fudgy center, allowing a sharp knife to glide through without dragging. I run the knife under hot water and wipe it clean between each cut. This gives me those gorgeous, sharp-edged squares.
Common Mistakes to Avoid
My biggest first-time mistake was using cold eggs straight from the fridge. They caused the melted butter to seize up into little lumps, and the batter never achieved that smooth, emulsified consistency needed for the crackly top. Now, I always take my eggs out at least 30 minutes before baking. If I forget, I place them in a bowl of warm water for 10 minutes.
Another error is over-baking. It’s so easy to do because the center may look underdone. Remember, brownies continue to cook as they cool in the pan. If you wait for the center to look completely solid in the oven, they’ll be dry and cakey once cooled. The toothpick-with-crumbs test is your best friend. A few sticky crumbs mean fudgy perfection.(See the next page below to continue…)