Get the Recipe:
Irish Cream Brownie Bites
Irish Cream Brownie Bites are rich, fudgy little brownies with a kick of Irish cream liqueur!
Ingredients
- 12 ounces (340 g) semisweet chocolate
- 10 tablespoons (141 g) unsalted butter
- 4 large eggs, lightly beaten
- ¾ cup (150 g) granulated sugar
- 4 teaspoons Irish cream liqueur
- 1 cup (120 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (88 g) mini semisweet chocolate chips
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Instructions
- Place the chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool.
- Preheat oven to 350°F (175°C). Grease 48 mini muffin cups or line them with paper liners.
- Add the eggs, sugar, and Irish cream to the cooled chocolate mixture. Use an electric mixer (or mix by hand) to mix until thoroughly combined.
- Stir in the flour and salt, mixing just until combined. Stir in the chocolate chips.
- Divide the batter among the muffin cups, filling each almost full. (I use a#40 scoop.)
- Bake 10 to 15 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in the pan on a wire rack.
Notes
- Store in an airtight container at room temperature up to 3 days or freeze up to 2 months.
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