Cookie's

Baileys and Amaretto Brownies

• 2oz (50g) dark continental chocolate
  (75% cocoa)
  
• 4oz (110g) butter
• 2 large eggs, beaten
• 8oz (225g) granulated sugar
• 3oz (75g) plain flour
• 1 tsp (5ml) baking powder
• 1/4 tsp salt
• 2 tbsp (30ml) Baileys
• 1 tbsp (15ml) Amaretto

Put the chocolate and butter together in a large
mixing bowl placed over a pan of simmering water
-do not let the bowl touch the water. Allow the
chocolate to melt, then beat it smooth, remove
from the heat and simply stir in all the other
ingredients until thoroughly blended.
Spread the mixture evenly into a well-greased tin
7x11 inches (18x28cm) lined with baking parchment
to 1 inch (2.5cm) above the tin. Bake in the
centre of the oven at 180C/350F/gas mark 4 for 30
minutes or until slightly springy in the centre.
Remove the tin from the oven and leave to cool for
10 minutes before cutting into squares. Transfer
to a wire rack with a palette knife to finish
cooling. These brownies will be slightly crisp on
the outside but deliciously soft and squidgy
within.

Baileys Caramel Meringues

Makes 12

For the caramel:

• 2oz (50g) granulated sugar

For the meringues:

• 3 egg whites
• 4oz (110g) caster sugar

To serve:

• 8 fl oz (225ml) whipped cream/creme
  fraiche/clotted cream
  
• 2 fl oz (55ml) Baileys

To make the caramel, put the granulated sugar
in a small, heavy saucepan and place on a
gentle heat - watch very carefully until
melted. Do not stir, you can shake the pan if
necessary. Let the sugar cook until it turns
the colour of dark honey, then take off the
heat immediately. Pour the caramel onto a
plate and when cool enough to handle, loosen
from the plate. Break into pieces and crush
finely with a pestle and mortar.
Whisk the egg whites with an electric whisk
until they form soft peaks. Whisk in the
caster sugar, a tablespoon at a time,
followed by the caramelised sugar, a
tablespoon at a time. When thoroughly
blended, arrange dessertspoons of the
mixture on a baking sheet lined with
nonstick baking parchment. Place a second
dessertspoon of meringue on top of each one,
making 12 meringues in all. Bake in the oven
at 140C/275F/gas mark 1 for 1 hour and 15
minutes. Turn oven off and allow meringues
to cool inside the oven until it is
completely cold.
Add Baileys to the cream of your choice and
sandwich the meringues together to serve.