Gluten-Free Irish Cream Brownies

      Gluten-Free Irish Cream Brownies
      Copyright 2013 Kyra Bussanich

      When I could still eat gluten, I often made scratch brownies for potlucks and parties. Since I prefer a fudgy, not cakey brownie, I always underbakedthe recipe just slightly so the center would be very moist and fudgy. This recipe makes SUPER fudgy brownies (so fudgy in fact, that when the brownies are finished baking, the toothpick inserted in the center of the pan won't come out completely clean, like with most cakes. If the toothpick does come out clean, chances are high that you have overbaked the brownies!)

      2 cups unsweetened cocoa powder
      1/2 cup potato starch (not potato flour)
      1/2 cup tapioca flour
      2 teaspoons salt
      2 1/4 cups granulated sugar
      4 eggs
      2/3 cup vegetable oil
      1/2 cup Irish cream liqueur
      2 tablespoons vanilla extract

      Irish cream ganache
      2/3 cup dark chocolate
      1/3 cup heavy whipping cream
      1/3 cup Irish cream ganache

      Yields 24 super-rich brownies

      Preheat oven to 350 degrees. Oil a half-sheet baking pan and then line with parchment paper so the ends extend up over the top of the pan. Lightly oil the parchment paper.
      In a large bowl, combine the cocoa powder, potato starch, tapioca flour, sugar and salt. Whisk in the eggs, oil, and vanilla extract. Stir until well combined and uniform in texture.
      Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the brownies comes out almost clean, 40 to 50 minutes. Let the brownies cool completely in the pan and then refrigerate in the pan for 1 hour.

      While the brownies are baking, make the Irish cream ganache:
      Put the Irish cream and heavy whipping cream in a small sauce pot. Hear over medium heat until small bubbles form at the edge of the pan. Put the chocolate in a heat proof bowl and pour the cream mixture over the chocolate. Stir until the chocolate is completely melted. Let the Irish cream ganache cool and thicken to the consistency of oeanut butter.
      Using the ends of the parchment paper, lift the brownies out of the pan and spread the ganache over the top. You may want to chill the brownies before you cut into squares.