Bailey's Irish Cream Ice Cream with Brownies

It just started getting cold in New Orleans, but that didn't stop me from making a batch of Bailey's Irish Cream ice cream. It's just the right level of booze to prevent it from being overpowering. It's a fine balance too between getting the level of flavor and putting so much in your ice cream that it won't freeze. I also try to make sure it's not too boozey because Justin can't really handle much alcohol in his system.
I figured the best way to sample the Bailey's was to pair it with some delicious homemade brownies. I've been trying to make brownies from scratch for years, but most of the time they'd turn out dry or too fudgey. This past spring though I stumbled upon a recipe on Joy The Baker that seemed to delicious not to try. Justin took one bite of the brownies and decided they were his favorite dessert ever. It's become my go to recipe for brownies now.

Fudge Brownies with Walnuts
Adapted from Joy The Baker

1 2/3 cup sugar
3/4 cup cocoa powder
3/4 cup butter
2 large eggs
2 tsp vanilla extract
1 1/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp espresso
1/2 cup walnuts
1/4 cup semi-sweet chocolate chips

Preheat oven to 350 ˚F. Grease a 9 in square baking pan.
Combine the butter and cocoa in a double boiler. Stir until the butter is melted and incorporated with the cocoa.
In a medium bowl, whisk the eggs and sugar together. Add the vanilla extract and stir until combined. Slowly stir in the chocolate mixture. Be careful to pour it in all at once because the eggs will be sensitive to the high heat.
Add the flour, baking powder, salt, and espresso. Stir until just combined. Fold in the nuts and chocolate chips. Pour the batter into the pan.
Bake for 16-23 minutes.
Cool in pan for 30 minutes before serving.