Baileys Brownie Cups
In the test kitchen, we prefer life on the edge. For many of us, the edges of the baking pan are where it’s at because that’s where you’ll find all the crispiest, chewiest parts of a brownie. We delight in grabbing the corner pieces and savoring that shattering crunch and concentrated chocolate flavor. And that’s the true beauty of these brownie cups: they’ve got a higher edge-to-brownie ratio than a cut square — win-win for edge lovers everywhere.
We start this chocolaty dessert by baking up a quick batch of brownie mix in muffin tins. After the brownie-muffins (browfins? muffies?) emerge from the oven, we create a little cup by pressing them with a shot glass, making a perfect indentation in each one. (It’s a clever kitchen hack you’ll use again; you’re welcome.) Once the cups are cool, they get a dollop of decadent, boozy mousse — chocolate and Baileys Irish Cream. The blend of dense, fudgy brownie and lighter-than-air mousse all come together to make a proper grown-up treat, delivered in a favorite childhood dessert.
The cups can be made ahead and stored in the fridge, so this dessert can be pulled together easily when you have a special occasion — the perfect finale to a special birthday or a day-making delivery at a friend’s door.
Our tip: Make sure to save a few of these just for yourself. As our test kitchen chef said, “I could imagine getting out of bed to sneak downstairs and snag another one of these beauties.”
Cooking spray, for pan
1 box brownie mix, plus ingredients called for on box
4 oz cream cheese, softened
2 oz semisweet chocolate, divided (1 oz melted, 1 oz shaved for garnish)
2 Tbsp Baileys Irish Cream
½ cup whipped cream
Preheat the oven to 350° and grease a 12-cup muffin tin with cooking spray.
In a large mixing bowl, prepare the brownie batter according to the package directions.
Scoop the batter into the muffin cups, filling each one about halfway, and bake for 20 to 22 minutes.
Remove the brownies from the oven and immediately press the bottom of a shot glass into the middle of each muffin, creating a shallow cup. Let the brownies cool completely in the pan.
While the muffins are cooling, fit a stand mixer with the paddle attachment and beat together the cream cheese, 1 oz melted chocolate, and Baileys Irish Cream on medium speed until smooth. Gently fold in the whipped cream.
Scoop about 2 tablespoons of the filling into each of the cooled brownie cups and top with shaved chocolate. The brownie cups can be stored in the fridge for up to 3 days.
Recipe source: Delish