Intensify the flavor of flourless Nutella Brownies with Baileys Irish Cream. Ice cream and a drizzle of Baileys caramel sauce is the perfect icing for this scrumptious cake.
I was eating Nutella before Nutella was cool. My younger self's favorite spread was always thickly smeared on warm bread rolls with a glass of hot chocolate milk.
Some decades later, chocolate milk was swapped with coffee and Baileys Irish Cream was occasionally mistaken for creamer. Combining these two ingredients in a cake (a brownie cake nonetheless) is just so natural.
What could be better than a two-ingredient recipe? Don't say one ingredient recipe. It wouldn’t classify as a recipe anymore. A three-ingredient recipe is a correct answer, especially if booze is involved. I love cooking with alcohol.
For a while, two-ingredient brownies were on everyone's radar. I made them back then, loved them, and shared the recipe on my Facebook page. Didn't think it was worth blogging about.
I mean, mix the eggs and Nutella and bake. Not exactly rocket science.
Then, one evening last week I craved Nutella crepes but was too lazy to make them. I remember these easy to make brownies. Improved with a shot of Bailey's I thought the brownies deserved to be a cake.
But why stop there? Topped it with ice cream and even made Bailey's caramel sauce, a recipe by Cravings of a Lunatic. It.was.heaven. Even better with some homemade Baileys.
Ingredients:
For the brownies
- eggs
- Nutella
- Baileys Irish Cream
For the Baileys caramel sauce (optional)
- sugar
- butter
- salt
- Baileys Irish Cream
- Milk or cream
- Vanilla ice cream (optional)
Directions:
For the brownies
- Preheat oven to 355 degrees Fahrenheit.
- With an electric mixer beat the eggs until tripled in volume and fluffy, about 5 minutes. Add a shot of Baileys and continue to mix until just combined.
- Remove the lid and seal from the Nutella jar and microwave for 30 seconds to soften. Pour Nutella into a large mixing bowl. Fold the egg mixture gently with a spatula into Nutella, one-third at the time.
- Transfer into a greased 9" round or square baking pan. Bake for 20-25 minutes, or until the top is set.
For the Baileys caramel sauce
- Put the butter, sugar, and salt in a saucepan. Heat over medium heat until the sugar melts and turns golden brown in color, stirring occasionally. Remove the pan from the heat and add Baileys (sugar will harden). Return to the stove and cook, stirring as needed, until the sugar melts and combines with the Baileys to make a thick caramel.
- Add milk or cream as needed, until you have thinner sauce. The sauce will thicken significantly as it cools. Let cool at room temperature. Refrigerate the unused sauce. Reheat as necessary and add more milk until you have pliable consistency.
- To serve, top the brownie slices or squares with ice cream and drizzle with sauce.
Related Recipes:
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Nutella Baileys Brownie Cake
Ingredients
For the brownies
- 5 eggs
- 1 13oz. jar Nutella
- 1 shot Baileys Irish Cream
For the Baileys caramel sauce (optional)
- ½ cup sugar
- 1 tablespoon butter
- Pinch of salt
- ½ cup Baileys Irish Cream
- Milk or cream, as needed (up to ½ cup)
- Vanilla ice cream, optional
Instructions
For the brownies
- Preheat oven to 355 degrees Fahrenheit.
- With an electric mixer beat the eggs until tripled in volume and fluffy, about 5 minutes. Add a shot of Baileys and continue to mix until just combined.
- Remove the lid and seal from Nutella jar and microwave for 30 seconds to soften. Pour Nutella into a large mixing bowl. Fold the egg mixture gently with a spatula into Nutella, one third at the time.
- Transfer into a greased 9" round or square baking pan. Bake for 20-25 minutes, or until top is set.
For the Baileys caramel sauce
- Put the butter, sugar, and salt in a saucepan. Heat over medium heat until the sugar melts and turns golden brown in color, stirring occasionally. Remove the pan from the heat and add Baileys (sugar will harden). Return to the stove and cook, stirring as needed, until the sugar melts and combines with the Baileys to make a thick caramel.
- Add milk or cream as needed, until you have thinner sauce. The sauce will thicken significantly as it cools. Let cool at room temperature. Refrigerate the unused sauce. Reheat as necessary and add more milk until you have pliable consistency.
- To serve, top the brownie slices or squares with ice cream and drizzle with sauce.
Leave a Reply