When I started my cooking and baking journey, I loved the idea of no-bake recipes. They seemed far less daunting than the ones that involved baking cake layers, especially if they had to be levelled or torted. That is quite understandable, as no-bake treats do usually come together quickly and easily, which is why they are so very loved.
These beauties are the most wonderful crossover between old-fashioned fudge and a brownie. Their very light chocolate flavour pairs amazingly well with the sweet and creamy notes of the liqueur. Absolutely perfect with a topping of milk chocolate, or even a humble dusting of cocoa powder or a scoop of ice cream. And by now, my love for versatile desserts is very well known, and I can proudly say these can be transformed into gorgeous truffles, cake pops, or even an ice cream cake base, depending on your needs.
Simply cook the batter on the stove until it becomes smooth, matte, and firm, chill it well, and serve. Preferably with a glass of Baileys, of course.
Ingredients
For the no-bake brownies
100 millilitres whole milk
100 millilitres Baileys Original Irish Cream
75 grams brown sugar
20 grams unsweetened cocoa powder
100 grams plain flour
40 grams butter
2 teaspoons vanilla bean paste
small pinch of salt
For the glaze
50 grams milk chocolate
a few chopped pistachios, optional
Preparation
Sift together the flour and the unsweetened cocoa powder, add set it aside. In a heavy-bottomed saucepan, mix together half of the milk and all of the liqueur, add in the vanilla, butter, salt, and the sugar, and place it over medium heat. Keep the remaining milk lukewarm, if possible.
Let the butter melt completely and the milk warm up, and just before it comes to a boil, remove it from the heat, and add in the dry ingredients. Stir very vigorously until it starts to come together. At one point, it will look like the batter is too dry, and that is fine.
Start adding in the reserved milk, as well as mixing and folding the batter, using a very sturdy spatula or a wooden spoon, until it forms a dough ball. Once it easily holds its shape and becomes matte, about 2-3 minutes later, turn off the heat entirely, and continue folding it over itself until it becomes smooth.
Line a small rectangular (10x15 cm) cake tin with baking parchment, transfer the batter into it, and smooth it out as much as possible. Place it in the refrigerator to set, or chilled to your liking.
Once they are ready, melt the milk chocolate over a double boiler or in the microwave, slice the brownies into individual servings, decorate each one with the melted chocolate, sprinkle some pistachios on top, and serve. Yields 4 servings.
