Name: T.P. Crockmiers T.P.'s Bailey's Brownie Recipe
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup unsalted butter; 2 cups granulated sugar; 1 cup brown sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1 tsp salt; 1 cup fudge icing; 4 scoops Cammie’s Old Dutch Mexican Vanilla Ice Cream; 1 cup real whipped cream; 1 cup hot fudge sauce; 1 cup Bailey’s Irish Cream; 1 cup toasted almonds

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Fudge brownie with fudge icing, Cammie’s Old Dutch Mexican Vanilla Ice Cream and real whipped cream topped with hot fudge, Bailey’s Irish Cream and toasted almonds.

Preheat the oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper.

Make the Brownies

In a medium saucepan, melt the butter over low heat. Remove from heat and stir in both sugars until well combined.

Melt Butter

Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

Add Eggs and Vanilla

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add to the butter and egg mixture, stirring until just combined.

Mix Dry Ingredients

Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake the Brownies

Allow the brownies to cool completely in the pan. Once cooled, spread the fudge icing evenly over the top.

Cool and Frost

Cut the brownies into squares. Serve each square with a scoop of Cammie’s Old Dutch Mexican Vanilla Ice Cream, a dollop of real whipped cream, a drizzle of hot fudge sauce, a splash of Bailey’s Irish Cream, and a sprinkle of toasted almonds.

Serve

unsalted butter

granulated sugar

brown sugar

eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

salt

fudge icing

Cammie’s Old Dutch Mexican Vanilla Ice Cream

real whipped cream

hot fudge sauce

Bailey’s Irish Cream

toasted almonds