Friday, March 15, 2013

Irish Car Bomb Brownies

Since it will be Saint Patrick's Day this weekend, I figured it was in my blogger duties to share a yummy holiday recipe! (That and these photos have been taking up space on my computer for a year now...)

Most St. Patty's Day themed recipes I've come across are either: 1) green or 2) boozy. And well, this one is no different. It is, in fact, both. These brownies are actually have three different kinds of booze in 'em. 


Go big or go home right? ;)

Seriously though, these were fantastic! They looked gorgeous with the bright green swirl running through the dark chocolate-y color. And the ganache was ridiculously sinful - it has over a pound of chocolate in in so how could it not be?

Swirly goodness

Irish Car Bomb Brownies
recipe from A Spicy Perspective

For the brownies
1 cup flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 stick butter, melted
12 ounces chopped chocolate
1 cup sugar
4 eggs
10 ounces Guinness

For the Bailey Irish Cream swirl
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup Baileys Irish Cream
Green food coloring, if you wish

For the whiskey ganache
1 pound chopped chocolate
3/4 cup heavy cream
2 to 3 teaspoons Jameson (or other Irish whiskey)

*Tip: If you don't have any Jameson on hand and don't want to buy an entire bottle, look for mini bottles aka "nips" in the store!*

1. Preheat the oven to 375*. Line a 9x13 baking dish with foil.
2. First, make the cream cheese swirl: in a bowl, cream the cream cheese and 1/3 cup sugar together until completely smooth. Add 1 egg and 1/4 cup Baileys Irish Cream (and food coloring, if you desire); beat until smooth. Set aside.
3. Now let's start the brownies: in a second bowl, whisk together the flour, cocoa powder and salt.
4. In a third bowl, melt the butter and 12 ounces chocolate together in the microwave, in 30 second increments, stirring well after each. Alternatively, melt together in a double boiler in the stovetop. Either way, let cool slightly before proceeding.
5. And in a fourth bowl, beat 1 cup of sugar and 4 eggs together with an electric mixer until light and fluffy. Next, slowly add the melted chocolate to the egg mixture while the mixer is running. Then, slowly add the flour mixture. Now, stir in the beer.
6. Pour half of the brownie batter into the baking pan. Top with the Bailey-cream cheese mixture. Top with the remaining brownie batter. Using a knife, swirl the two mixtures together.
7. Bake for 30 to 40 minutes or until a tooth pick inserted into the middle comes out clean. Allow the brownies to cool completely in the pan.
8. Once cool, make the ganache. Pour the heavy cream, Irish Whiskey, and 1 pound of chopped chocolate in a bowl. Microwave for 1 minute, then stir until smooth. Or, again, use a double boiler. Pour over the top of the brownies and smooth with a spatula. Place in the fridge for the ganache to set.
9. Once ganache has set, lift the brownies out of the pan using the foil edges. Cut and serve. The brownies cut much better while they are cold, but taste better at room temperature.


Happy St. Patty's everyone! Drink a green beer for me!


Also, check out last year's Guinness Brownies HERE


They were also amazing (so fudgy) and take a lot less work and dishes to make!

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