Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm square cake tin with baking parchment. Melt the butter, chocolate and caster sugar in a heatproof bowl over a pan of gently simmering water. Once melted, remove the bowl from the heat and stir in the Baileys. Sieve in the flour and mix briefly with an electric whisk. Add the eggs and beat for 2 minutes until the mixture is thick and shiny. Pour into the tin, level the top and bake for 30 minutes until a matt crust has formed on the top. Leave to cool completely in the tin.
To make the fudge layer, melt the chocolate, condensed milk, Baileys and butter together in a non-stick pan, stirring often. The mixture will look like it’s starting to split. Remove from the heat and beat with an electric whisk for 1-2 minutes until smooth. Pour the fudge over the brownie and spread to the edges with the back of a spoon. Chill in the fridge until firm, then cut into 16 pieces to serve. Keep in an airtight container in the fridge for up to one week.