Cookie Recipes
Bailey's Truffle Bars
Yield: 32 cookies
Ingredients
- Softened butter for preparing baking pan
- 2 tablespoons granulated sugar
- 1 (4 ounce) bar Swiss dark chocolate, chopped
- 3 (1 ounce) squares unsweetened chocolate, chopped
- 1/4 cup + 2 tablespoons butter, softened and divided
- 3/4 cup granulated sugar
- 2 large eggs
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup Bailey's Irish Cream
- 1/2 cup semisweet chocolate mini chips
Instructions
- Grease an 8 inch square pan and line with aluminum foil, allowing foil to extend over edges. Grease the foil with softened butter; sprinkle the 2 tablespoons sugar onto foil. Set aside.
- Heat oven to 350 degrees F.
- Combine dark and unsweetened chocolates with 2 tablespoons butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt. Remove from heat; let cool.
- Beat remaining 1/4 cup butter at medium speed with an electric mixer for 2 minutes.
- Gradually add 3/4 cup sugar, beating at medium speed for 5 minutes. Add eggs, one at a time, beating until blended.
- Combine flour and salt; add to butter mixture, alternating with melted chocolate mixture and Bailey's, beginning and ending with flour. Mix at low speed just until blended after each addition.
- Stir in mini-chips. Spoon batter into prepared pan.
- Bake for 18 minutes. Do not over-bake.
- Let cool completely.
- Cover and chill for at least 2 hours.
- Invert uncut brownies in foil onto a cutting board. Peel off foil. Invert brownies again.
- Using a sharp knife cut into small squares or 2 x 1-inch sticks.
Nutrition
Per serving (1 brownie): 105 calories, 7g fat, 18mg cholesterol, 1g protein, 12g carbohydrates, 1g fiber, 49mg sodium, 53 percent calories from fat