Bailey's Brownie Bites with Chocolate Ganache

Baileys Brownie Bites with Chocolate Ganache are delicious and perfect for any celebration!  Addictive, moist, and flavorful, these will not disappoint.  

These bites are amazing, no matter which flavor you use to compliment them. I alternate between Bailey's Irish Cream, Kahlua and Grand Marnier and am unable to say which version I prefer best!

I suppose the best way to explain it is that, in my opinion, Bailey's Irish Cream tastes somewhat like chocolate with a hint of vanilla, Kahlua is more of a coffee based addition and Grand Marnier is more orange based.

Usually, I grab the one I am in the mood for or have on hand. 

NOTES DURING SHOOT:

Hey Karin, here are a few notes from while I was making these!
-The ganache was too thick to pour, but worked great to dip. I used a fork to help dip them, this can be seen in the photos.

-Only fill the batter ¾ full, do not fill to top. To flatten the batter in each cup, use a spatula or back of a spoon, you can either wet it with water or spray with oil to prevent sticking.

-Definitely spray the mini muffin tin with oil before filling with batter.

-To make the brownies simple to release from the pan without breaking, once the brownies are room temp, move them to the fridge to chill for 30 minutes. This made it easier to release them.

-I used the microwave to heat the chocolate chips and butter for the batter, as well as the cream for the ganache. Both in 15 second increments until ready.

For the brownies:

¾ cup all-purpose flour 

⅔ cup cocoa powder

½ teaspoon salt

½ teaspoon baking powder

¼ cup unsalted butter

1 cup semi-sweet chocolate chips

1 cup granulated sugar

½ cup Irish cream

1 teaspoon vanilla extract

1 large egg

For the ganache:

1 cup semi-sweet chocolate chips

¼ cup Irish cream

¼ cup whipping cream

Preheat the oven to 350 °F and line an 8"×8" pan with parchment paper.

In a medium mixing bowl, stir together the flour, cocoa powder, salt, and baking powder. Set aside.

In a medium saucepan over medium-low heat while stirring frequently, melt the butter and chocolate chips.

Remove the pan from the heat and add the sugar, Irish cream, and vanilla and mix until well combined. Stir in the egg just until incorporated. Do not over mix.

Fold in the flour mixture just until no more streaks of flour remain. It will be very thick.

Scoop the batter into the prepared pan and use a silicone spatula to even it out.

Bake for 15-17 minutes or until the top no longer appears wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan. 

Once the brownies have cooled, prepare the ganache.

Place the chocolate chips and Irish cream in a small bowl. In a small saucepan over medium-low heat, warm the cream just until steamy and on the verge of simmering.

Remove from the heat. Pour the cream over the chocolate chips and Irish cream and stir until all the chocolate chips are completely melted. Let cool for about 15 minutes before pouring over the brownies.

Cover and store at room temperature for 2 days or refrigerate for up to 4 days. For fudgier brownies, refrigerate.

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