I just can't find the right words to tell you about these brownies.
I'll start by telling you what they are: brownies.
Three kinds of booze.
As you can see these made for a decadent St. Patrick's Day dessert.
a layer of brownie batter on the bottom followed with a layer of Irish cream cheese
the Irish cream cheese layer covered with another brownie layer
baked, now cooling
ganache added for topping
I love this next picture.
ganache has set
- 1 c flour
- 3/4 c unsweetened cocoa powder
- 1/2 tsp salt
- 8 Tbsp butter, melted (1 stick)
- 12 oz semi-sweet chocolate chips
- 1 c sugar
- 4 eggs
- 10 oz. Guinness beer
Irish Cream Swirl
- 8 oz. cream cheese, softened
- 1/3 c sugar
- 1 egg
- 1/4 c Irish cream (one airplane bottle)
- 16 oz semi-sweet chocolate chips
- 3/4 c heavy cream
- 2 tsp whiskey
Preheat the oven to 375 degrees F.
Line a 9X13 inch baking dish with parchment paper. As you can see in the photo above, I use clothespins to hold it down until I pour the batter in the pan.
Cream the cream cheese and 1/3 cup sugar together until completely smooth. Add 1 egg and 1/4 cup Irish Cream and beat until smooth. Set aside.
Melt the butter and 12 oz of chocolate together in the microwave, in 30 second increments. Stirring each time.
Beat 1 cup of sugar and 4 eggs together until light and fluffy. Then slowly add the melted chocolate to the egg mixture while the mixer is running.
Add the flour, cocoa powder, and salt. Scrape the bowl and mix in the beer.
Pour half of the brownie batter into the prepared pan. Top with the Irish Cream Cheese mixture (make it even and flat or in blobs to swirl it all at the end), then add the rest of the brownies batter (swirl now or not...).
Bake for 30-40 minutes, until a tooth pick inserted into the middle comes out clean.
Allow the brownies to cool completely in the pan.
Then pour the heavy cream, whiskey, and 1 lb. of chocolate chips in a bowl. Microwave for 1 minutes, the stir until smooth. Microwave another 30 seconds if needed.
Pour over the top of the brownies and smooth with a spatula.
Place in the fridge for the ganache to set.
Using the parchment edges, carefully lift the brownies out of the pan. Cut and serve. (The brownies cut much better while they are cold).
Source: A Spicy Perspective