Chocolate Marshmallow Bars

July 24, 2012

Don’t you just love how life is full of surprizes? Well, I guess that is a kind of loaded question huh? The surprize could be your roof just collapsed in the midst of the latest round of thunderstorms. In which case I bet you wouldn’t be loving life’s little surprizes. But maybe you just opened a letter to find you’ve inherited a huge amount of cash from some relative you didn’t even know existed. That would be quite a nice surprize. Added to the difficulty here is that you can’t hear my tone of voice, so I could be asking in a genuinely happy manner or the question could be dripping with sarcasm. Usually with me I think the sarcasm bit would be a good guess, but this time I am asking completely sans sarcasm. I really am pleasantly surprized with just how fantastic these Chocolate Marshmallow Bars are. O.k. ….that isn’t as earth shattering a surprize as the inheritance thing would be, but hey, you gotta take those little pleasures and delight in them where you can. And these bars were really very tasty! I mean, obviously I thought they would be good when I decided to attempt to make them. I can’t really think of a time that I’ve looked at a recipe and thought to myself, “Wow. That looks God Awful! I think I’ll make that for dessert tonight.” However, I must admit, this time around I just needed to whip up something for dessert. I wanted it to be something easy and quick. You know, it had been one of those days. Generally any “bar” type of dessert would satisfy those criteria for me. And the ingredients looked good…chocolate, marshmallows, Nutella. Yet for whatever reason, I didn’t set out to make it with my usual excitement. Again, I knew it would be good, but I was expecting the usual run-of-the-mill brownie-ish bar dessert. But wowzers! These bars are the bomb! The bottom cake layer is moist and tender, the middle layer marshmallows are ooey-gooey perfection and the top layer…Oh my stars! The top layer is nothing short of phenomenal! I mean the chocolate and Nutella are so decadent and rich. But then there are also the Rice Krispies, which provide a fantastic crunchy texture to go along with the chewy marshmallows.  What have I stumbled upon!

They were pretty easy to make as well, so Ladies and Gentlemen,  we have a winner! There are a couple of “wait for everything to cool completely” times involved in the recipe, so you may want to start these earlier in the day. But definitely, whatever you do, do start them. They are truly amazing!

Chocolate Marshmallow Bars

recipe from: A Little Bit of Everything

Ingredients:

  • 3/4 Cup Butter, softened
  • 1 1/3 Cup sugar
  • 4 eggs
  • 1 1/3 Cup all-purpose flour
  • 3 Tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 1/2 cups miniature marshmallows
  • 1 1/2 cups semisweet chocolate chips
  • 1 Cup Nutella
  • 3 Tablespoons butter
  • 2 Cups Rice Krispies cereal

Directions:

Preheat oven to  350° F. Line a 13″ x 9″ baking tine with parchment paper, leaving some paper hanging out over the sides.

In a small bowl, cream together the butter and sugar until light and fluffy. In a nother bowl lightly beat the eggs. Add them to the creamed butter and mix well.

Sift together the flour, cocoa, baking powder and salt. Gradually add the dry mixture to the creamed mixture. Spread into the prepared baking tin.

Bake for 15 – 18 minutes. Sprinkle marshmallows evenly over the top and return to oven to bake for another minute. Remove pan from oven after one minute and allow marshmallows to continue to melt on their own. Cool completely.

Once the pan of cake/marshmallow has cooled completely, make topping. Combine chocolate chips, Nutella and butter in a small saucepan. Melt over low heat and stir until blended. Remove from heat and stir in the Rice Krispies. Immediately spread chocolate/krispie mixture over the marshmallow topped cake evenly. Allow bars to cool completely before cutting to serve.

Enjoy!


Quintuple Chocolate Easter Brownies

April 3, 2012

Easter will be here soon! And one of the things I love about Easter is Cadbury mini eggs. I cannot wait until those delicious little morsels show up in the stores. I must admit, I tend to hoard them so that I can indulge in them year round. This year I found both the milk chocolate variety as well as the dark chocolate version and believe me, I was doing my happy, happy dance right there in the store while murmuring “my precious” under my breath! Come to think of it, perhaps it was my dance or that the “my precious” bit wasn’t as much under my breath as I imagined because I did get a few odd glances from the other shoppers. But just like my hero, the Honey Badger, I didn’t care!

So, after arriving back home, I was trying to come up with an Easter recipe in which I could use my Cadbury treasures. Last year I made adorable Chocolate Peanut Butter Bird’s Nests as my Cadbury Mini Egg vehicle.

I considered doing cupcakes, but most of the Easter Cupcakes which featured my beloved eggs, were topped with a nest fashioned of coconut flakes. My husband really dislikes coconut. I probably could eat all of the goodies on my lonesome, (who am I kidding…Cupcakes and Cadbury Mini Eggs…I definitely could!) but figured my waist line would thank me if I were to make a treat that at least the two of us could share. I picked up one of my favourite cookbooks, Dorie Greenspan’s Baking From My Home to Yours and came across her recipe for Quintuple Chocolate Brownies. Hmmm…quintuple huh? These brownies had unsweetened chocolate, bittersweet chocolate, cocoa, milk chocolate chips and were topped with a white chocolate glaze. There was a picture of them as well and they looked stunning, a deep, dark chocolate base covered with that beautifully contrasting stark white chocolate glaze. I thought about replacing the milk chocolate chips with Cadbury mini eggs, but in the end decided to colour the white chocolate to make it look more Easter-y and then decorate with sprinkles, sanding sugar and Cadbury Mini Eggs, so that the brownies would resemble an Easter Egg.

I was very pleased with my result. Adorable Easter Brownies. Although I must admit, adding the Cadbury Mini Eggs on top was almost like gilding the lily. Nah! I’ll never say no to a Cadbury Mini Egg!

These Quintuple Chocolate Brownies are phenomenal! More fudgy than cake-like, these brownies are a chocolate lovers dream! So rich, so decadent! They will be showing up sans Easter Bonnet decorations throughout the year on my table! You really must give these a try!

Quintuple Chocolate Easter Brownies

recipe from: Dorie Greenspan’s Baking From My Home to Yours

yield: 16 Brownies

Ingredients:

For the Brownies:

  • 1/2 Cup all-purpose flour
  • 1/4 Cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 stick (8 Tablespoons) unsalted butter, cut into 8 pieces
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 3 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 2 Tablespoons strong coffee
  • 1 Cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 6 ounces premium-quality milk chocolate, chopped into chips, or 1 Cup store-bought milk chocolate chips
  • 1 Cup chopped nuts ( I omitted the nuts)

For the Glaze:

  • 6 ounces premium-quality white chocolate, finely chopped, or 1 Cup store-bought white chocolate chips
  • 1/3 Cup heavy cream
  • Various sprinkles, sanding sugar, and Cadbury mini eggs (your artistic choice here)

Directions:

Center a rack in the oven and preheat to 325°F. Line a 9×9″ baking pan with foil, butter the foil and place the pan on a baking sheet.

Sift together the flour, cocoa and salt.

Set a heatproof bowl over a saucepan of simmering water and add, in the following order, the butter, the two chocolates and the coffee. Keeping the pan over low heat, warm just until the butter and chocolates are melted. Stir gently, and when the mixture is smooth, set it aside for 5 minutes.

Using a whisk or rubber spatula, beat the sugar into the chocolate mixture. Don’t beat too vigorously – you don’t want to add air to the batter – and don’t be concerned about any graininess. Next, stir in the eggs one at a time, followed by the vanilla. You should have a smooth, glossy batter.

If you’re not already using a rubber spatula, switch to one now and gently stir in the dry ingredients, mixing only until they are incorporated.

Finally, stir in the milk chocolate chips and the nuts. Scrape the batter into the baking pan.

Bake for 35 minutes, or until a thin knife inserted into the center comes out streaked but not thickly coated. transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes.

Turn the brownies out onto a rack, peel away the foil and place it under another rack-it will be the drip catcher for the glaze. Invert the brownies onto the rack and let cool completely.

To make the glaze: Put the white chocolate in a heatproof bowl. Bring the heavy cream to a boil and pour it over the chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted and the glaze is smooth. If you are coloring the white chocolate, add the food coloring of your choice at this point.

Hold a long metal icing spatula in one hand and the bowl of glaze int he other. Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface. Don’t worry if it dribbles over the edges, you can trim the side later (or not). If you are doing any Easter decoration, such as adding sprinkles or Cadbury Mini Eggs, do so at this point. Refrigerate the brownies for about 20 minutes to dry the glaze.

Cut into 16 squares, each roughly 2 1/4″ on a side.

Enjoy!



Peanut Butter Cup Blondies

December 15, 2011

Hmmm…another band rehearsal. I needed to figure out what fantastically yummy snack I would have ready to energize them as they worked through their set list. I decided that I was in the mood to bake brownies or some sort of bar type dessert. I may have mentioned that I love Reese’s Peanut Butter Cups and I just happened to have a bag of the new Reese’s Cup Minis sitting right on the counter. (Don’t know how they got there….) And then I remembered that Karly from Buns in My Oven (one of my all time favourite blogs) had blogged about this exact treat some time back. Everything I have ever made from Karly’s site has been off-the-hook delicious! I quickly checked her site. Just as I thought, it looked awesome…a peanut butter base filled with chocolate chips, chopped up Reese’s cups and as if that wasn’t enough, there’s a whole Reese’s mini squished into the top!

That’s what I’m talking about folks! I mean, sure, I was making these treats for the band but I would likely need to taste test one or two or maybe five or so, just to make sure they were acceptable. I wouldn’t want to serve anything not up to snuff. Yup, these Peanut Butter Cup Blondies were the ticket! So I got busy baking. The only thing I changed in her recipe was that I baked these lovely little treats in a mini muffin pan whereas she baked them in a 9×13 pan. I did change the name a bit too, she called them Peanut Butter Brownies and I christened these gems “blondies”.

The results? AWESOME! Moist, peanut buttery, chocolatey bliss! Not only did the band scarf them down, but I’d wager Santa would be delighted to find a few of these waiting for him when he comes down the chimney. Make some today!

Peanut Butter Cup Blondies

recipe slightly adapted from Buns in My Oven (Karly baked them in a 9×13 pan and I made mini muffin sized treats)

yield: 34 mini muffin sized blondies

Ingredients:

  • 1 1/3 cups packed brown sugar
  • 1/4 cup butter, melted
  • 1/2 cup creamy peanut butter
  • 1 tsp vanilla
  • 3 eggs
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 36 mini peanut butter cups (Reese’s are the best!)
  • 1/2 cup milk chocolate chips

Directions:

Pre-heat oven to 350 degrees. Line mini-muffin pan with mini cupcake papers.

In the bowl of a stand mixer, beat together sugar, peanut butter, butter, vanilla, and eggs until well blended. Mix in flour, baking powder, baking soda, and salt.

Cut 12 peanut butter cups into quarters and gently stir into blondie batter along with the chocolate chips. Use small cookie dough scoop to fill each muffin well. Place in oven for 12-15 minutes, or until a tester comes out clean.

Remove from oven and immediately press remaining peanut butter cups into the top of each blondie. Allow to cool before serving.

Enjoy!


S’mores Brownies

December 12, 2011

Everyone loves S’mores. They just make folks happy. I noticed this when everyone scarfed down my S’mores Stuffed Cookies before I knew what was happening. One of my husband’s bands was coming around for rehearsal one evening and I wanted to make them something to snack on. As I was going through my list of possible sweet creations with my husband, the second I mentioned S’mores Brownies, he stopped me. No need to mention any other treats, he was sold on the S’mores. I’m glad I listened to him. These S’mores Brownies were just fantastic. The Fudge Brownie Recipe from King Arthur flour makes a very moist, decadently chocolaty brownie that still has some rise to it so that it is a cross between a fudge-like and a cake-like brownie. They never disappoint all on their own. But when I added some crunchy graham cracker to the batter ( I actually used cinnamon grahams, but feel free to use plain grahams) and topped the whole pan with gooey, toasted brown mini marshmallows, they were just to die for!

One important note. This brownie recipe calls for Dutch Process Cocoa Powder. I’ve come across many recipes that call for this type of cocoa powder before and, silly me, I just thought it was regular old unsweetened cocoa powder. Well, guess what? It isn’t. For some reason, this time I decided to look up Dutch Process Cocoa powder. Boy was I surprized. According to the Joy of Baking article of cocoa powders, Dutch Process Cocoa powder is “…treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients. Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands.” Whereas “Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven. Popular brands are Hershey’s, Ghirardelli, and Scharffen Berger.” Hmmm…so my baked goods which had needed Dutch Process Cocoa but got natural unsweetened cocoa due to my oversight have probally not risen as much as they ought to of because my cocoa powder has been cancelling out the baking powder. The good news is don’t fret if you only have unsweetened cocoa powder in the house and you really want to make these brownies. You don’t have to run out to the store in your jammies. (maybe it’s just me who sits around looking at recipes in her jammies….) You can use the cocoa powder you have on hand, according to Whats Cooking America, just add 1/8 teaspoon of baking soda for each 3 Tablespoons of unsweetened cocoa in the recipe. For example, in this recipe I added 3/4 teaspoon of baking soda to the cocoa. My brownies rose like a champ! No problem. And I leave this recipe much wiser about cocoa powder. They aren’t all the same and if a recipe says Dutch-Process Cocoa powder, it isn’t a suggestion!

But back to the S’mores Brownies…once again, they were awesome! Wonderfully moist and chocolatey, with a bit of graham cracker crunch, followed by that gooey marshmallow topping. I think next time I make these fellows, and yes, I’m sure there will be a “next time” I will use the big marshmallows on top, rather than the minis and maybe add some tiny squares of hershey chocolate bars on top as well, just to visually give it that traditional S’mores vibe. So why not get campfire nostalgic today and give these a try. You won’t regret it!

S’mores Brownies

yield: 24 brownies – depending on how you slice them 🙂

Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 1/4 cups Dutch Process cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1 tablespoon vanilla extract
  • 1 1/2 cups All-purpose flour (I recommend King Arthur unbleached all-purpose flour)
  • 2 cups chocolate chips – I used mini chips, but regular size would be fine
  • 1 cup of roughly crumbled graham crackers
  • 12 big marshmallows or a couple handfuls of mini marshmallows

Directions:

Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

Stir in the graham cracker pieces.

Spoon the batter into a lightly greased 9″ x 13″ pan.

Place the 12 large marshmallows or scatter the mini marshmallows over the batter.

Bake for 30-35 minutes until cake tester or toothpick inserted into the center of the pan comes out clean or with just a few moist crumbs sticking to it.

Recipe for Fudge Brownies from King Arthur Flour (the only flour I use!)

S’mores Idea from Sugar Cooking


Oreo Stuffed Brownie Bits for Bitly’s Three Year Birthday Party

July 14, 2011

Last Thursday, July 7th, Bitly turned three years old! Jay and I travelled up to New York to the Betaworks office to celebrate with the Bitly team and to further mark the event, I baked a whole lot of Oreo Stuffed Brownie Bits. Over 100 of those little devils! Oh, and that is “Bits” not “bites”. Get it….bits for Bitly? Anyway…I’m sure by now many of you are wondering “What in the world is Bitly?” Bitly is a URL shortener which allows its users to not only shorten their long URL’s, which is very important in these days of 140 character tweets, but also aids them in sharing and tracking their links. Furthermore, it allows them to view complete, real-time traffic and analytics data as well. You may have noticed “Bit.ly” if you use Twitter, but Bitly also powers more than 10,000 custom short URL’s. So if you see a short URL, Bitly is most likely behind it.

Bitly Icon

My husband is the Architect for Bitly, and wrote the first rev of the product three years ago, hence our inclusion in the festivities, which were held at Madam Geneva’s on Bowery and Bleeker. Madam Geneva, which was named for the 18th Century English slang for Gin, is a hip bar and lounge with a speak-easy vibe located adjacent to the Double Crown restaurant.

Bitly crowd at Madam Geneva

They serve a tasty specialty cocktail which consists of your choice of several different jams or preserves served over ice with gin or vodka. Yummy!

Jammy Cocktail's at the Madam's

We had a great time and I’m delighted to say folks seemed to enjoy my Oreo Stuffed Brownie Bits. I think they were a perfect treat for a Bitly-centric party, compact – like their URL’s – but packing a powerful punch! The mini Oreo cookies do get a bit softer during baking, but still provides a nice crunchy contrast to the gooey, fudgy brownie surrounding it. Not everyone in the office knew that a mini Oreo was secreted away in the middle of those little morsels, so it was quite amusing to occasionally hear after someone’s first bite, “Oh my God…there’s a freakin Oreo in here!”

I adapted this recipe from an Oreo-Stuffed Brownie recipe on Sing For Your Supper. They made regular sized brownies with their favourite King Arthur Flour Brownie recipe (now a favourite of mine as well) and stuffed them with full-sized double stuff Oreo’s. As mentioned, I was looking for a smaller, easily portable treat, so I opted to make individual, mini cupcake -like treats.

Batter-Topped Oreo-Stuffed Brownie Bits and those awaiting their top layer of batter before baking

However, if you’d rather super-size your brownies, that is definitely an option. Just use full sized Oreos, full sized chocolate chips, a 9×13 pan and bake them for about 35-40 minutes. No matter what the size, these guys are addictive! Make some today!

Oreo Stuffed Brownie Bits

Recipe adapted from Sing For Your Supper

Makes 48 oreo stuffed brownie bits

Ingredients:

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups flour
1 cup mini chocolate chips
1 package mini oreo cookies

Directions:

Preheat the oven to 350 degrees. Line a mini muffin pan with mini cupcake liners or lightly grease each well of the pan.

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, beat the eggs, cocoa, salt, baking powder, espresso powder, and vanilla until smooth. Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Using a small cookie scoop, fill the scoop halfway with the brownie batter. Place batter in the bottom of each muffin well. Place one mini Oreo cookie on top of the batter in each of the muffin wells. Top each Oreo with another one half cookie scoop of batter. Bake for about 18 minutes, until a cake tester inserted into the center comes out clean. Cool the brownie bits for at least 10 minutes before serving.

Enjoy!


Banana Brownie Bites

June 8, 2011

So I’m sure you’re your used to my flimsy excuses about bananas going bad by now. But that’s my story and I’m sticking to it. I had two bananas which were a bit too ripe. Today I decided to turn them into delicious little brownie bites. I’m sure something this cute and tiny doesn’t actually have any calories in it to speak of, right? Well, I assure you, I’m certainly not going to be the one talking about it. These brownies are delicious! The banana flavour definitely comes through. And what a great combination, banana and chocolate. And, you not only get the chocolate chocolate, but you get some chunks of white chocolate as well! Yum!!! Keep them in mind when you find some bananas turning on you!

Banana Brownie Bites

recipe from Lemon Drop

makes 66 bites (I cut the recipe in half, so I sadly only got 33 of the little morsels)

Ingredients:

1 pound of dark chocolate, chopped
1 cup of unsalted butter
4 eggs
4 ripe bananas (med size preferred)
1 teaspoon pure vanilla extract
1 cup all purpose flour
1 cup granulated sugar
1 tablespoon cocoa powder
1 tablespoon baking powder
4 ounces chopped white baking chocolate

Directions:

Preheat oven 325°F
Butter and flour 8″ X 8″ square baking pan
In a medium saucepan, melt butter and dark chocolate. Set aside to cool.
In a large bowl, mash together eggs, bananas and vanilla extract
With a wooden spoon, stir in flour, cocoa powder, baking powder
Fold in melted chocolate/butter
Fold in chopped white chocolate
Pour into prepared pan
Bake for 1 hr 15 minutes or until toothpick comes out clean & brownies are firm to the touch.

* I made half of the above recipe (I only had 2 bananas on hand) and baked the brownies in a mini muffin pan. I reduced the baking time to 15 minutes.


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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