Baileys Hot Fudge Brownie Cheese Pie By Noreen Recipes

Steps:

• 1. Combine all ingredients together for chocolate crust. Press into a 9 inch pie pan. Set aside.
• 2. Preheat oven to 350. I a saucepan. Melt butter with Entire 4 ounce bar of unsweetened chocolate. Break pieces up . Melt over low heat. Stir constantly while melting. Remove from heat. Add instant coffee if desired. Stir well and set aside.
• 3. In a large bowl. Beat well sugar, eggs, and Bailey's Irish cream. Beat for about 3 to 5 minutes.
• 4. With a spoon. Mix chocolate mixture into egg mixture a little at a time. Mix together until all ingredients are combined well. Stir in the flour and salt until blended well. Mix in the chocolate chips. Pour into chocolate crust. Spread mixture evenly. Brownie will be thick. Set aside.
• 5. In a bowl beat the cream cheese eggs sugar and Bailey's Irish cream together well. about 2 to 3 minutes.
• 6. Place 4 dollops of cream cheese mixture over brownie crust. Swirl cheese with knife as best as you can in to brownie batter. It is okay if you leave marks with knife. Top the brownie pie with the remaining cheese mixture. Mixture will fill in any indentations you made with the knife swirling.
• 7. Note: if top starts to brown too much lay aluminum foil over it until baked through.
• 8. Place in the oven bake at 350° for 50 minutes. Test with pic. Brownies should be fudgy in center and not dry.. Remove from oven and cool slightly. Serve warm with ice cream. Refrigerate This pie is delicious heated in the microwave. Then served with vanilla ice cream on top. Drizzle balieys over the ice cream. I Also recommend to Serve each slice with chocolate syrup, bailey''s Irish cream, whip cream and chopped walnuts. If desired.

Steps:

• Line a 12x6 bar pan or slice pan with baking paper.
• Heat the condensed milk carefully.
• Melt the chocolate in a microwave 30 second bursts, stirring after each burst so it doesn't burn. Add to the condensed milk and then mix in Baileys.
• Pour into your lined bar pan and set--leave to cool at room temp or if very warm were you live pop into the fridge to set.
• Cut into pieces and watch it disappear.
• We serve at the cafe with hot chocolate and moccachino--great gift wrapped and given for presents.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.
• Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
• Spread the batter into the prepared jelly roll pan.
• Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely.
• Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.
• Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.

Steps:

• Over medium low heat melt butter and chocolate squares, take off heat.
• Add 1/3 of the sugar and 1/3 of the evaporated milk, mix with a whisk until smooth.
• Add remaining sugar and milk, stir until smooth.
• Return to heat and simmer for 8 to 10 minutes.
• Pour into canning jars or other container, let cool and close jar. Note: This is not a canning recipe, the canning jars are just a cute way to give it as a gift.
• Recipe can be doubled.

Steps:

• Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.
• Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.
• Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.
• Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.

Steps:

• Melt unsweetened chocolate with butter in microwave and mix well.
• Cool.
• Beat sugar and eggs together in mixing bowl.
• Add Bailey's Irish Cream and cooled chocolate mixture.
• Mix well.
• Stir in flour, salt and chocolate chips.
• Pour into greased and floured 8-inch square baking pan.
• Bake at 325ºF for approximately 20 minutes (test with wooden pick).
• Cool completely (about 1 1/2 hours).
• Pierce brownies with a wooden pick randomly.
• Drizzle 3 tablespoons Bailey's Irish Cream over brownies, then frost.
• Frosting:.
• In mixing bowl, combine liqueurs and butter.
• Mix well.
• Gradually add confectioners' sugar and beat until spreading consistency.
• Frost cooled brownies.