Bailey's Irish Cream Brownies in Your Pressure Cooker
These Irish cream brownies are perfectly fudgy with a hint of creamy Baileys, cooked quickly in a pressure cooker.
Equipment
- 1 9x13 inch baking pan greased
Ingredients
Main ingredients
- 1 cup unsalted butter melted
- 1 ½ cups light brown sugar
- 1 cup granulated sugar
- 4 large eggs at room temperature
- ¼ cup Bailey's Irish Cream
- 1 ½ cups unsweetened cocoa powder
- ¾ cup all-purpose flour
- 1 teaspoon espresso powder optional
- ½ teaspoon salt
Instructions
Instructions
- Preheat your oven to 350°F.
- Grease a 9x13 inch baking pan with butter or nonstick spray.
- Mix melted butter with both light brown and granulated sugars until smooth and creamy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the Bailey's Irish Cream until fully combined.
- In another bowl, sift together cocoa powder, flour, espresso powder, and salt.
- Gradually fold the dry ingredients into the wet mix until just combined.
- Pour the batter into the greased pan, spreading it evenly.
- Bake in the oven for 25 to 30 minutes, until a toothpick inserted comes out with moist crumbs.
- Cool before cutting into squares. Optionally, finish with Bailey's frosting or sprinkles.
Notes
These delicious Irish Cream-infused brownies are made quickly and easily in a pressure cooker. Perfect for parties or indulging any time!