Irish Coffee Scones with Whiskey Butter

March 9, 2013

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Here it is, Day 9 of my St. Patrick’s Day countdown and I think it’s time for another yummy breakfast treat. We haven’t had one since back on Day 1 when I posted about those irresistible Chocolate & Raspberry Buttermilk Doughnuts. Not that I’m opposed to the occasional slice of cold pizza, or even better, cold, left over french fries for breakfast. But I’m talking about a recipe for “official”  or ” classic” breakfast food. How about some lovely Irish Coffee Scones? Yeah, scones are perfect for breakfast. And these are for St. Patrick’s Day, so let’s do this thing up right. It’s a special occasion. Not an everyday thing. These scones have coffee, which is an essential for breakfast. And they have Baileys, I think we have established how I feel about the Baileys Irish Cream. It has been in high rotation in my recent culinary creations. So all that is missing for these to be a well-rounded St. Patrick’s Day breakfast would be a nice shot of Jameson. Oh…I’ve got it! We’ll stick it in the butter! Whiskey Butter….that’s what I’m talking about! How fantastic, Irish Coffee Scones with Whiskey Butter!

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These Irish Coffee Scones are very moist, quite tender and definitely have a pronounced coffee-y/Baileys flavour. They are very light, almost more cake-like than biscuit/scone like, perhaps due to the addition of the cake flour. They are pretty easy to make, though I will say the dough is quite sticky, so just make sure your hands and prep surface are well floured. As long as you’ve got that covered, you’ll be fine. As with all scones, make sure your butter is very cold when you cut it into the flour and once you’ve added liquid to your dry ingredients, handle the dough as little and as gingerly as possible, otherwise your scones will be tough. Make sure that you don’t forget to sprinkle sugar-in-the-raw over the top of your scones, as it gives them a really lovely crunchy texture. And oh….when serving these delectable little morsels, the Whiskey Butter is not optional. It is a requirement! Start St. Patrick’s Day off right and bake up a batch!

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Irish Coffee Scones with Whiskey Butter

recipe from: Buttercream Blondie

yield: 8 scones

Ingredients:

  • 1 and 1/4 cups all-purpose flour
  • 1 1/4 cups cake flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/2 sticks unsalted butter, cold & cubed
  • 2 eggs
  • 1/4 cup strong coffee
  • 1/4 cup Baileys Irish Cream

Directions:

Brew coffee & set aside to cool.

Combine dry ingredients together in a bowl.

Cut in cold, cubed butter.

Whisk eggs with cool coffee and Baileys.

Add to dry ingredients and mix till it comes together. This is a wet dough at first & kind of sticky.   It will come together.

Turn dough out onto a well floured surface.

Pat dough out into a circle.  You can use a rolling pin if you want, I use my hands to shape it. ( I divided the dough in half and patted each dough half into a circle, for a more petite scone. This dough is quite sticky, so make sure your surface, as well as your hands are well floured.)

Slice dough into 8 wedges (or if you have divided the dough into two halves, cut it into 4 wedges) & refrigerate until ready to bake.  Make sure the dough is cold when it goes into the oven.

Brush with heavy cream & sprinkle with sugar in the raw.

Bake at 400° F  for 15-20 minutes, rotating once halfway through.

Whiskey Butter

  • 1 stick unsalted butter
  • 1 Tablespoon Irish whiskey  (I used Jameson)
  • pinch of salt

Whip butter with whiskey and salt.

Enjoy!


Baileys, Cacao Nib & Oatmeal Cookies

March 8, 2013

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Oh Baileys! Why do you have to be so delicious! You just seem to go great in everything! And these little cookies are no exception. Baileys, chocolate chips, cacao nibs and oatmeal, what a fantastic line-up. These cookies are really some thing special. They are a bit crispy yet also chewy and bursting with the decadent flavours of Bailey’s and chocolate.

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I was lucky enough to have baked these up the night before our most recent snow storm. So I was able to spend my “snow day” nibbling on these little gems and washing them down with big steaming mugs of Scáiltín. Lucky me!

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Now you might be wondering what a “cacao nib” is. I know I sure was when I first ran across this recipe. Cacao Nibs are tiny chips of the roasted cocoa beans, essentially raw chocolate. They are not sweet, but taste rather nutty and perhaps a bit like chocolate, but more like a roasted coffee bean.

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They add great texture and interesting depth of flavour to baked goods. I’ve seen them listed as ingredients in various recipes out in internet land, but had no idea where to find them. I think I finally found them in a kitchen specialty store, though I have since been told that Whole Foods carries them. And of course, there is always Amazon. Worse case scenario, make these cookies up for St. Patrick’s Day without the nibs. I’m sure they’ll still be an excellent and tasty source of energy to keep you going strong through all of your celebrations. When you are able to find Cacao Nibs, make up another batch.

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Baileys, Cacao Nib & Oatmeal Cookies

recipe from: Violets and Cardamom

yield: 30 cookies

Ingredients:

  • 1/2 cup butter, softened (equal to 1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 1/2 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup Old Fashioned oats, ground or whole
  • 1/4 cup Cocoa Nibs
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup Irish creme liqueur

Directions:

Preheat oven to 350° F. Cream the butter and sugar until the mixture is fluffy (about 3 minutes).

Add the egg and beat for another minute.

Add the vanilla and Irish Cream and beat until well mixed.

In a separate bowl, mix the flour, baking powder, baking soda and salt. Then add the dry ingredients into the wet ingredients and mix until just incorporated.

Fold in the remaining ingredients making sure everything is mixed well. The dough should be pretty firm.

Scoop out the dough and place on either a parchment covered cookie sheet or on a greased cookie sheet. Make sure to space them out well as they do spread.

Bake for 12-15 minutes, until golden on the outside. Let cool on cookie sheet for five minutes before removing to wire rack to cool completely.

Enjoy!


White Chocolate & Baileys Coffee Bars

March 5, 2013

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It is day #5 of my St. Patrick’s Day countdown, which means there are only 12 days to go to the big day! I figured it was time to blog about something sweet. How about something sweet, with a wee bit of alcohol (strictly for medicinal purposes mind you) and a little caffeine to keep to moving? I’ve got it all right here for you in these White Chocolate & Baileys Coffee Bars.

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These bars are nothing short of addictive! Chewy and moist with a buttery, coffee flavour, you will find you just can’t leave them alone. And then there is that richly decadent Baileys Irish Cream glaze drizzled liberally over the top. So good you could eat it straight out of the piping bag (not that I know anyone who would do that).

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The original recipe called for sliced almonds to be scattered over the top of the bars before baking. My husband doesn’t care too much for nuts mixed into cookies or brownies, so I left them out. They sure do look pretty on Peanut Butter & Julie’s blog though, so if you like nuts, you might want to consider adding them in. These White Chocolate & Baileys Coffee Bars are just perfect for dessert, or great at your afternoon tea or coffee break as a little pick me up, or come to think of it – just fabulous for breakfast. I mean they are a bit caffeinated, you know to get you going in the morning. What is that you say? There’s alcohol in them? Oh, well everyone knows alcohol bakes out of desserts. Oh yeah, I guess the glaze isn’t baked. Hmmmm…..perhaps that’s why my day started off so lovely!

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White Chocolate & Baileys Coffee Bars

recipe adapted from: Peanut Butter & Julie

Yield: 16 bars

Ingredients:

  • 2 1/4 sticks butter, melted and cooled
  • 2 cups golden brown sugar, packed
  • 3 large eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2 tablespoons espresso powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups chopped white chocolate (or white chocolate chips)
  • 1/2 cup sliced almonds (I omitted these)
  • 1 cup confectioners’ sugar
  • 2 tablespoons Baileys Irish Cream
  • 2-3 teaspoons whole milk or cream

Directions:

Preheat the oven to 350° F degrees.  Line a 9X13-inch baking pan with aluminum foil so that there is a 1-inch overhang, and spray the foil with nonstick baking spray.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar at medium speed until creamy, 3-4 minutes.  Add the eggs, one at a time, beating well after each addition, and continuing to beat for 1 minute more after the last egg is added.  Beat in the vanilla.

In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, cinnamon, and nutmeg.  Add the dry ingredients to the wet ingredients, mixing on low-speed until incorporated.  Remove the bowl from the mixer and stir in the white chocolate chips.

Pour the batter into the prepared pan, smoothing the top with an offset spatula.  Sprinkle the almonds evenly over the top.  Bake until the top is set and a toothpick inserted into the center of the pan emerges clean, 24-28 minutes. (It actually took about 35 minutes for my bars to cook, so just watch a make sure the top is set.) Transfer the pan to a wire rack to cool completely.

For the Irish Cream Glaze, whisk together the confectioners’ sugar and the Baileys in a bowl until thoroughly combined.  Add enough of the milk/cream to achieve a thick glaze that is still of drizzling consistency.  Transfer the glaze to a small zip-top bag, seal, and snip a small corner off the end.  Use this as a “piping bag” to drizzle the glaze over the bars.

Allow the glaze to dry for at least 30 minutes, then cut into squares and serve.

Enjoy!


Guinness Chocolate Cupcakes with a Swiss Vanilla Baileys Buttercream Frosting

March 17, 2012

Lá Fhéile Pádraig Sona Daiobh! (Happy St. Patrick’s Day!) Woohoo! It’s finally here! Everyone is Irish today! These Guinness Chocolate Cupcakes with a Swiss Vanilla Baileys Buttercream Frosting will definitely help get you into the proper celebratory mood!

These gorgeous little gems have everything you require in a St. Patrick’s Day food. To begin with, the cupcake base is full of rich, moist Guinness-y chocolate-y goodness. It is topped with a dreamy, creamy and fluffy Swiss Vanilla Baileys Buttercream frosting and then dusted with chopped chocolate covered pretzels. Oh, Have Mercy!

One bite will certainly make you feel like you’re celebrating the day in an awesome pub, even if you’re home in your pajamas. (perhaps not so bad of an alternative, considering some of the St. Patrick’s Day scenes I’ve been present for…just a thought!)

The original recipe which inspired my cupcake creations called for a Guinness Stout simple buttercream frosting, which I’m sure is delicious. However, as you likely already know, I just made some Baileys filled Chocolate Whoopie Pies and absolutely fell head over heels in love with the Swiss Vanilla Baileys Buttercream. So I altered the recipe to have the Baileys frosting. I must say, I am quite pleased with the results. These cupcakes are easy to make, so it’s not too late! Get to baking right away and you can still enjoy these on St. Patrick’s Day. But if you already have plans today, don’t worry. These little gems will be appreciated on whatever day they turn up! Hope everyone has fun today!

Guinness Chocolate Cupcakes with a Swiss Vanilla Baileys Buttercream Frosting

recipe adapted from: The Butch Bakery Cookbook by David Arrick and Allison Eats

yield: 34 cupcakes

Ingredients:

For the Chocolate Stout Cupcakes:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup (  3 sticks) unsalted butter, room temperature and cubed
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cup Guinness, poured and settled before you measure it out
  • 4 large eggs, room temperature
  • 1 cup sour cream

For the Swiss Vanilla Baileys Buttercream Frosting:

  • 5 Large Egg Whites
  • 1 1/2 Cups Sugar
  • 2 Cups (4 sticks) Butter, cut into 1/2 inch cubes, cool but not cold
  • 1/4 tsp Salt
  • 3 Tablespoons Baileys Irish Cream

For the topping:

3/4 Cup roughly chopped chocolate covered pretzels

Directions:

First, bake your cupcakes. Preheat oven to 350°F. Line two 12-cup muffin tins with muffin liners and spray lightly with non-stick spray. In a small saucepan over medium-low heat, melt your butter and set aside to cool slightly, then add in the cocoa powder and whisk until smooth. Whisk in the stout, then set aside to cool completely for another 10 minutes.

In a large mixing bowl, whisk together the eggs and sour cream, then whisk in the cooled chocolate and butter mixture. Whisk in the flour, sugar, baking soda, and salt, combining until just moistened. Fill each muffin cup with 1/4 cup of batter, so that the cups are 2/3 full. Bake for 20-25 minutes, until the cupcakes are set and a toothpick comes out clean (mine took about 24 minutes). When ready, allow to cool completely before frosting.

Now for the frosting. In a medium bowl, whisk the egg whites and sugar together. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the color is milky white, about 2-3 minutes.

Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment, and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add the cubed butter and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. If the buttercream looks like it is breaking, don’t worry, it will eventually come together.

Add the salt and Baileys Irish Cream and beat for 5 seconds to combine.

Place frosting in piping bag and pipe onto cupcakes. Top with roughly chopped chocolate covered pretzels.

Enjoy!


Baileys Irish Cream filled Chocolate Whoopie Pies

March 16, 2012

Tomorrow is St. Patrick’s Day! On this St. Patrick’s Day eve I thought I’d post this recipe for Baileys Irish Cream Filled Chocolate Whoopie Pies. And I’ve got to tell you, these are possibly the best whoopie pies I’ve ever tasted.

The chocolate pie part is wonderfully moist with hints of the coffee and espresso flavours in the rich chocolate. But I think it’s the Baileys Irish Cream filling that has truly won my heart.

This filling is not your simple buttercream frosting, it is a Swiss Vanilla Buttercream, which I had never tasted before, much less made. It is to die for! Amazingly creamy and yet still light and fluffy. And when you add that Baileys Irish Cream into the mix…it is totally over the top!

I’m a huge fan and urge you to give it a try. I think you will be a convert too!

Baileys Irish Cream filled Chocolate Whoopie Pies

recipe from: Allison Eats

yield: 30 whoopie pies

Ingredients:

for the pies:

  • 3 1/2 Cups All-Purpose Flour
  • 1/4 tsp Salt
  • 1 1/4 tsp Baking Powder
  • 1 1/4 tsp Baking Soda
  • 3/4 Cup Dark Unsweetened Cocoa Powder
  • 2 tsp Instant Espresso Powder
  • 1/2 Cup Hot Coffee
  • 2 Cups firmly packed Light Brown Sugar
  • 3/4 Cup Canola Oil
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1/2 Cup Buttermilk, shaken

for the filling:

  • 5 Large Egg Whites
  • 1 1/2 Cups Sugar
  • 2 Cups (4 sticks) Butter, cut into 1/2 inch cubes, cool but not cold
  • 1/4 tsp Salt
  • 3 Tablespoons Baileys Irish Cream

Directions:

for the pies:

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper (or grease them with oil).

In a large bowl, whisk together the flour, salt, baking powder, and baking soda, and set aside. In another large bowl, whisk together the cocoa powder and espresso powder. Add the hot coffee and 1/2 cup hot water, and whisk until both powders are completely dissolved.

In a medium bowl, stir the brown sugar and oil together. Add this to the cocoa mixture and whisk until combined. Add the egg, vanilla, and buttermilk and whisk until smooth.

Use a rubber spatula to gently fold the dry ingredients into the wet ingredients. Make sure to scrape down the sides and bottom of the bowl as you fold. Fill a piping bag with batter and pipe quarter-sized dollops 1-inch apart onto greased baking sheets. Bake for 10 minutes, until a toothpick inserted into the center of one whoopie comes out clean. Place whoopie’s onto wax paper to cool while you bake the remaining batches.

for the filling:

In a medium bowl, whisk the egg whites and sugar together. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the color is milky white, about 2-3 minutes.

Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment, and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add the cubed butter and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. If the buttercream looks like it is breaking, don’t worry, it will eventually come together.

Add the salt and Irish Cream and beat for 5 seconds to combine.

Pipe filling onto the flat sides of half of the whoopies and top with remaining half.


Bailey’s Irish Cream & Pistachio Fudge

March 1, 2012

Today is March 1st. That means St. Patrick’s Day will be here soon! Just like last year, I aim to post one Irish-y, St. Patrick’s Day recipe each day up to March 17th. Wish me the luck of the Irish for this endeavor! To get things rolling, I’d thought I’d start off with a St. Patrick’s Day recipe that is both incredibly easy and incredibly delicious. I’m telling you, you don’t even need a stove for this one, you could just use a microwave. There are no candy thermometers, no baking, just a bit of mixing and a little chill time. Which is great, because it will give you time for a little chill time as well. This fudge tastes so dreamy folks will surely believe you must have slaved over it all day, when you’ve really been kicked back with some sort of refreshing adult beverage! (We are talking St. Patrick’s Day after all :p ). Give this one a whirl, you’ll be glad you did!

Bailey’s Irish Cream & Pistachio Fudge

recipe from Butteryum who adapted it from Eat Good 4 Life

yield: One 9×9 pan. Number of pieces depends on how you slice it 🙂

Ingredients:

  • 36 ounces white chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • 6 tablespoons Bailey’s Irish Cream
  • 1/3 cup pistachios, blanched and chopped
Directions:
Line a 9×9 pan with foil and lightly grease with butter (or use nonstick foil); set aside.In a heavy-bottom sauce pan over low heat, combine the first 3 ingredients and stir constantly until the mixture is completely combined.  Remove from heat and stir in pistachios.  Pour into prepared pan and chill until set. Cut and serve.
Enjoy!

Irish Car Bomb Cupcakes

March 17, 2011

Lá Féile Pádraig Shona Daiobh! (Happy St. Patrick’s Day! )Today is the last St. Patrick’s Day recipe that I will be posting this year. But this one is a goodie! As if my blog hasn’t been boozy enough recently, I thought you might like to make some cupcakes which feature three fantastic Irish adult style beverages, namely Guinness Stout, Jameson Irish Whiskey and Bailey’s Irish Cream. The ingredients here are reminiscent of the beer cocktail which I’m sure many St. Patrick’s Day revelers will be drinking today….The Car Bomb. What in the world is a Car Bomb that you drink? Well, you take a shot glass. Fill it most of the way with Baileys Irish Cream. Float some Jameson Whiskey on top of it and then drop the shot glass into a pint of Guinness Stout. There is a somewhat explosive foaming reaction from the Guinness and the drinkers goal is to chug the whole thing down before it curdles. Wow huh? The drink was not invented in Ireland, but seems to have come from Norwich, Connecticut. This insane cocktail apparently inspired Deb at Smitten Kitchen to come up with the recipe for her Chocolate Whiskey and Beer Cupcakes, which I used here. Thank goodness she did! These cupcakes are almost unbelievable, the word phenomenal even comes to mind. And, even better, pretty easy to make. You just bake the chocolatey, Guinnessey, wonderful cupcakes.

 

Cupcakes coolin off

Once they’ve cooled you use an apple corer to cut out the centers so that you can fill them with a sinful Irish Whiskey Chocolate Ganache.

Filling the Cupcake

Chocolate Irish Whiskey Ganache filling

Then you frost them with a dreamy Bailey’s Irish Cream frosting. Are you drooling yet? I made them for a get together back in January and folks went wild! These really are a must for your St. Patrick’s Day party. We’re actually having a St. Patrick’s Day celebration later this evening. I will be serving most of the dishes that I posted leading up to today, though most in a more appetizer-like form. Wish me luck, there is a lot to do before 7 pm this evening!

Irish Car Bomb Cupcakes

Recipe from Smitten Kitchen

The Cupcakes:

1 Cup Guinness Stout

1 Cup unsalted butter

3/4 Cup unsweetened cocoa powder

2 Cups all-purpose flour

2 Cups Sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 large eggs

2/3 Cup sour cream

Whiskey Ganache Filling

8 ounces bittersweet chocolate

2/3 Cup heavy cream

2 Tablespoons butter, room temperature

1-2 teaspoons Irish whiskey

Baileys Frosting

3-4 cups confectioners sugar

1/2 cup unsalted butter, room temperature

3-4 Tablespoons Baileys Irish Cream

Directions:

The Cupcakes

Preheat the oven to 350° F. Line 24 cupcakes cups with parchment paper or liners. Bring 1 cup Guinness stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool.

Whisk flour, sugar, baking soda and 3/4 teaspoon salt in large bowl to blend. Using electric or stand mixer, beat eggs and sour cream in another large bowl. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liner, filling them 2/3 of the way. Bake until tester inserted into center comes out clean, about 17 minutes. Cool on wire rack.

Whiskey Ganache:

Chop the chocolate and transfer to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

Using your 1″ round cookie cutter or apple corer, cut the centers out of the cooled cupcakes, cutting down 2/3 of the way through the cakes. Fill a piping bag with the Whiskey Ganache. Pipe the ganache into the holes, filling each cupcake to the top.

Baileys Buttercream Frosting:

Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes until it is very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. If you add the sugar too quickly you will not only have grainy icing, but you will need to add a lot more sugar to get the icing to reach the correct consistency.

Once the frosting appears to be the correct consistency to ice the cupcakes, drizzle in the Baileys and whip it until combined.

Ice and decorate the cupcakes. For St. Patrick’s Day I used green sprinkles.


Drunken Irish Brownies

March 12, 2011

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.

Drops of Baileys Cheesecake awaiting to be swirled into the Guinness Brownie batter goodness

Lovely Swirl

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

Directions:

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.

 

 


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