You’ve heard me mention more than once how Sugar Loco is all about the Sweets and Drinks, so any time we get a recipe that meshes the two together, I’m like ridiculously over excited!
Meg Hall, Le Cordon Bleu chef, celebrity caterer and culinary entrepreneur extraordinaire has crafted together a mouth watering recipe for some brownies that I just know you will love. Listen to the title….and start to drool:
Bailey’s & Walnut Sea Salt Brownies. Yum Right?!
Bailey’s & Walnut Sea Salt Brownies
3 large Eggs
1 Cup Granulated Sugar
1 Cup Brown Sugar
4 ounces Unsalted Butter, Melted
1/2 Cup Bailey’s Irish Cream
1 ¼ Cups Cocoa, sifted
2 teaspoons Vanilla extract
1/2 cup Flour, sifted
1/2 teaspoon Kosher Salt
½ teaspoon Pink Himalayan Sea Salt (or other large grain salt)
1 Cup Walnuts, Large Pieces
DIRECTIONS
Preheat the oven to 325 degrees F. Spray 8” x 8” pan with non-stick spray.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan. Sprinkle top of batter with Kosher Salt or Pink Himalayan Sea Salt and bake for 30 minutes. Insert toothpick into the center of the pan. When it comes out with a few crumbs on the end, the brownies are done. Let brownies cool on a rack on the counter. Wait to cut until cool.
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