St. Patrick’s Day and alcohol. Hmmmm….how the two just seem to go together. And chocolate? Well, thats good anytime, but pair it with Guinness Stout and Baileys Irish Cream. Oh me, oh my! Have I got a recipe for you! My Drunken Irish Brownies have a Guinness Brownie base and a Baileys Cheesecake topping. What more could you want for a St. Patrick’s Day party? I first came across the recipe for Drunken Irish Cheesecake Brownies on The Tasty Kitchen site. Colleen’s recipe called for adding a bottle of Guinness to a box brownie mix. Definitely a time saver and I’m sure quite tasty. But I wanted to make Guinness Brownies from scratch, so I continued to look around and ended up cobbling a couple different recipes together. (Guinness Brownies adapted from Bitchin Camero, and the Bailey’s Cheesecake Topping from La Mia Vita Dolce.) I made the Guinness Brownies and then added spoonfuls of Baileys Cheesecake Topping and swirled them together using a butter knife.
I think the results were awesome! These brownies are very moist and rich. The Baileys Cheesecake on top just makes them incredibly decadent. Perfect for an overindulgent, somewhat naughty St. Patrick’s Day celebration. Get busy baking!
Drunken Irish Brownies
Ingredients for Brownies:
3/4 cup all-purpose flour
1/4 tsp. salt
3/4 Cup unsweetened cocoa powder
5 Tablespoons butter, cut into cubes
8 oz. dark chocolate (bittersweet), chopped
4 oz. white chocolate, chopped
4 large eggs, room temperature
almost 1 cup of sugar
1 1/4 cups Guinness Extra Stout, room temperature, foam skimmed off
Ingredients for Baileys Cheesecake Swirl Topping:
8 oz. (250g) cream cheese, softened
1/3 Cup caster (superfine) sugar
1 egg yolk
1-2 Tablespoons Baileys Irish Cream
Preheat oven to 375° F and line a 9×9 inch baking dish with parchment paper or grease with butter.
Begin by making the Baileys Cheesecake topping. Place the cream cheese, sugar, egg yolk and Baileys Irish Cream in the bowl of a stand mixer or food processor and mix until smooth. Set aside.
Start the Guinness Brownies by whisking flour, cocoa and salt together.
Using a double boiler, melt the dark chocolate, white chocolate and butter over low temperature. Set aside to cool.
In a large bowl, whisk eggs and sugar until frothy. Pour in chocolate mixture slowly and mix.
Whisk Guinness into the egg/chocolate mixture. Fold gently.
Whisk flour mixture in slowly until thoroughly combined.
Pour mixture into baking dish.
Place large spoonfuls of the cheesecake mixture on top of the brownies. Gently push the cheesecake mixture down into the brownie batter. Then take a butter knife and drag it lightly across the top of the brownies to create a swirl effect.
Bake for 30-40 minutes or until toothpick comes out clean.