Great British Bake Off winner Candice Brown has created a delicious Baileys brownie masterpiece to celebrate the launch of Baileys Iced Coffee cans in latte and mocha flavours. The indulgent creation will be served exclusively in Grind's eight London cafés for the next three weeks when you whisper the password "Don't mind if I Baileys", but if you can't get along to the café, we've got Candice's recipe for you to try at home. "Creating my Baileys Iced Coffee serve was such fun," Candice said about the recipe. "It has all the indulgence of Baileys with delicious salted caramel, a gooey brownie and a fresh hint of mint. I love it! Sure, it's a little bit naughty, but isn't that what a secret recipe is all about..?" (makes two serves and extra brownie …)
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1.5 units per serve
For the salted caramel
- 120g dark brown sugar
- 120g unsalted butter
- 100ml double cream
- 50g good quality dark chocolate with mint
For the Baileys Cream
- 300ml double cream
- 75ml Baileys liquor
- For the Milkshake
- 2 cans of Baileys Iced latte
- 6 big scoops vanilla ice cream
For the Brownie
- 250g good quality dark chocolate with mint
- 250g soft unsalted butter
- 250g dark brown soft sugar
- 4 medium eggs
- 60g plain flour
- 1/2 tsp baking powder
- Pinch salt
- 60g Cacao powder
- 100g roughly toasted chopped pecans
- A drizzle of Baileys Liquor
Method:
For the caramel -
1. Place the sugar and butter in a saucepan over a low heat until the butter has melted and the sugar has dissolved. Turn the heat up and allow to froth and bubble. Turn off the heat and add in the chocolate- stir to melt then pour in the cream. Whisk until combined. Set aside to cool
For the Brownie -
2. Preheat oven to 160c fan and grease and line a 25cmx25cm square baking tin
3. In a Heat proof bowl add the chocolate and place over the top of a saucepan of simmering water on a medium heat. Stir occasionally until melted then remove from the heat
4. In a large bowl on an electric mixer place the softened butter and sugar- whisk for 2 minutes until pale and whipped
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5. Add in the eggs one at a time whilst still whisking on a high heat- make sure all is combined before adding the next egg. Whisk for another 5 minutes until the mixture is pale and fluffy- You may need to scrape the sides of the bowl down between each egg
6. Pour the melted chocolate over the whipped egg mix and fold in until combined.
7. Sieve in the flour, cacao, baking powder and salt- add the toasted pecans fold in until combined
8. Pour into the prepared tin and bake for 30-40 minutes until the top has set. Check with a skewer- although the middle will still be quite sticky as we want a gooey brownie.
9. Remove from the oven and allow to cool
10. Drizzle the Baileys to soak in and slice into 3x1inch rectangles or little triangles
For the Baileys cream -
11. Place the double cream and baileys in a large bowl and using an electric whisk whip up until Peaks form and hold their shape- transfer to a piping bag with a star nozzle
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For the Milkshake -
12. Place the Baileys latte and ice cream into a blender and blitz for 15 seconds until thick and mixed
To construct -
- 1. Drip the salted mint caramel down the inside of the glass.
- 2. Pour the baileys milkshake up to 3/4 full and pipe on a big swirl of the baileys cream
- 3. Place a piece of the brownie onto the side of the cream then drizzle over more caramel and top with a sprig of mint
- 4. Place a straw into the glass and serve