In honor of a friend’s birthday and the upcoming St. Patrick’s Day holiday I created these Irish Car Bomb brownies. I was a little nervous at first because the batter was a lot thinner than a typical brownie batter, but no need to worry! They may be the result of baking at midnight, but these fudgy babies do not disappoint. The slightly bitter chocolate is balanced by the sweet cream cheese swirls making for a most excellent treat.
1 cup flour
3/4 cup unsweetened cocoa powder
1/4 tsp salt
6 Tbsp unsalted butter, room temperature
8 oz dark bittersweet chocolate (chopped or measured chips)
3/4 cup white chocolate chips
4 eggs, room temperature
1 + 1/3 cup sugar, divided
1-1/4 cups Guinness Extra Stout beer, room temperature, no foam
1 tsp Jameson Irish Whiskey
1 cup semisweet chocolate chips
8 oz cream cheese, room temperature
1 Tbsp Baileys Irish Cream
- Preheat oven to 375 degrees. Grease 9×13 pan and set aside.
- In medium bowl, whisk flour, cocoa powder and salt until evenly combined. Set aside.
- In double boiler over low heat, melt butter, bittersweet chocolate and white chocolate chips. Stir constantly until melted. Remove from heat.
- In small bowl, cream together cream cheese, 1/3 cup sugar and Baileys. Set aside.
- In large bowl, beat eggs and 1 cup sugar on high speed until light and fluffy; about 3 minutes. Add spoonful of egg mixture to chocolate mixture to cool it off (you don’t want to cook your eggs.) Add chocolate mixture to egg mixture and beat well.
- Add flour mixture to egg mixture and beat until just combined. Whisk in beer and Jameson. Pour in chocolate chips and stir to combine. Pour into prepared pan.
- Using a spoon, spoon the cream cheese mixture in evenly-spaced dollops on top of the brownie batter. Using a knife, gently swirl the cream cheese mixture with the brownie batter.
- Bake 25 to 30 minutes. Brownies are done when toothpick inserted in center comes out clean. Let brownies cool to room temperature before cutting.
Source: Adapted from Nosh With Me