Nutty Irishman Brownie Bites

Sip + Sanity | Linda Feller

Nutty Irishman Brownie Bites are an adults-only treat for your St. Patrick’s Day celebration! The classic shooter has been transformed into bite-sized morsels of rich, fudgy deliciousness.

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Dessert

American, Irish

brownie bites

153 kcal

Equipment

Ingredients

Spiked Hazelnut Brownies

½ cup unsalted butter, room temperature (1 stick)
8 ounce semi-sweet chocolate chips
¾ cup granulated sugar
¼ cup Irish whiskey, (like Jameson)
2 large eggs, whisked up with a fork
1 teaspoon hazelnut extract, or vanilla, if you can't find it
¾ cup all-purpose flour
½ teaspoon kosher salt
½ cup hazelnut cocoa spread, (like Nutella)

Irish Cream Buttercream

3 tablespoon unsalted butter
2 cups confectioner's sugar, divided
2 tablespoon Irish cream liquor , (like Bailey's)
½ teaspoon vanilla extract
⅛ teaspoon kosher salt

Instructions

Preheat oven to 350°F. Lightly grease a 9x9 inch pan (you can use the butter residue from the butter wrapper) and line it with parchment paper so the paper hangs over the sides.
In a microwave safe bowl, melt chocolate and butter together at 50% power for 60 seconds. Stir and continue to microwave in 15-30 second increments, stirring after each burst.
Allow it to cool slightly, then mix in the sugar and whiskey.
Add half the eggs at a time, mixing after each addition. Stir in the hazelnut extract.
Add the flour and salt and mix just until no lumps of flour appear in the batter, taking care not to overmix. Pour the batter into the baking dish.
Drop dollops of the hazelnut cocoa spread on top of the batter. Use a knife or skewer to swirl it across the top
Bake for 27 to 32 minutes (check at 27). The brownies are done when some crumbs still stick to a toothpick inserted in the center.
Cool completely before slicing into 1-1/2" squares.
To make the buttercream: Beat butter until light and fluffy. Gradually add half the confectioner's sugar, beating after each addition. Mix in the Irish Cream, vanilla and salt. Then gradually mix in the remaining sugar until the frosting is a pipe-able consistency. You may not need all the sugar. If the frosting gets too stiff, thin it with milk (or more Irish cream), a teaspoon at a time.
Transfer the buttercream to a piping or zip top bag (with the corner snipped off) and pipe a dollop of icing on each mini brownie bite.

Nutrition

chocolate, oven, st. patrick's day

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