Sunday, March 8, 2009

Irish Cream Brownies

These are delicious (assuming you like irish cream!)!
I made them as a test batch for a St Patty's day luncheon we're having at work -- wanted to make sure they were, err, "suitable" for work, while still containing booze!

They most certainly are -- delicious!
Irish Cream Brownies

For the cream cheese swirl:
3 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
¼ cup sugar
1 large egg
1 tablespoon all purpose flour
2 tablespoons Bailey’s Irish Cream

For the Brownies:
6 ounces sweet baking chocolate (I used German sweet, you can use semisweet), chopped
3 tablespoons unsalted butter, room temperature
½ cup sugar
2 large eggs
½ cup all purpose flour
½ tsp baking powder
¼ tsp salt
2 tsp vanilla extract
1 cup semisweet chocolate chips

For the Glaze:
4 ounces sifted powdered sugar
1 tablespoon Bailey’s Irish Cream
milk to thin out (amount will vary)

- Preheat oven to 350°F
- Lightly butter 8-inch square nonstick baking pan
- Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy
- Gradually add sugar and beat until well blended
- Beat in egg, Mix in flour, Irish Cream, and vanilla. Set mixture aside
-Stir baking chocolate and butter in heavy small saucepan over low heat until smooth, Cool slightly
- Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes
- Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips.
- Spread half of chocolate batter (about 1 1/4 cups) in prepared pan
- Using rubber spatula, spread cream cheese mixture over chocolate batter
- Spoon remaining chocolate batter over top of cream cheese mixture
- Using tip of knife, gently swirl through batter, forming marble design.
- Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes
- Make glaze: Combine powdered sugar and Irish cream. If too thick thin out with milk
- While still warm brush (using a pastry brush) glaze over brownies
- Let sit for 15 minutes
- Cut into squares

1 comment:

Joelen said...

Yum - I love how irish cream and chocolate are a match made in heaven