Happy St. Patrick’s day everyone!
Bailey’s Irish Cream brownies are my ode to this holiday. We aren’t one to really celebrate St. Patrick’s day… no corned beef and cabbage for us, but I did want to make something somewhat related to celebrate the occasion. The brownies were out of this world. Super chocolaty, super rich and very decadent. I easily could have made myself sick between eating the actual brownies and licking the bowl of Bailey’s glaze!! I hope everyone has a Happy St. Patrick’s day!
Bailey’s Irish Cream Swirl Brownies
For the Swirl:
3 oz cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1/4 cup sugar
1 large egg
1 tablespoon all purpose flour
2 tablespoons Bailey’s Irish Cream
For the Brownies:
6 oz semisweet chocolate, chopped
3 tablespoons unsalted butter, room temperature
1/2 cup sugar
2 large eggs
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
For the Glaze:
1/2 cup powdered sugar
1 tablespoon Bailey’s Irish Cream
milk, if needed to thin out the mixture
Preheat the oven to 350 degrees. Lightly butter an 8 inch nonstick baking pan. (I also placed foil inside the pan, making sure the foil lays over the sides of the pan.) In a medium bowl, beat cream cheese and butter until light and fluffy. Gradually add sugar and beat until well blended. Beat in egg. Mix in flour, Bailey’s, and vanilla. Set mixture aside.
Stir baking chocolate and butter in a heavy saucepan over low heat until smooth. Cool slightly. Using a mixer, beat sugar and eggs in a large bowl until slightly thickened, about 2 minutes. Mix in flour, baking powder, and salt. Mix in chocolate and vanilla extract. Stir in chocolate chips.
Spread a little more than half the chocolate batter in prepared pan. Using a rubber spatula, spread cream cheese mixture over chocolate batter. Spoon remaining chocolate batter over top of cream cheese mixture. Using the tip of a knife, gently swirl through batter, forming a marble design. Bake brownies for 30 minutes or until tester inserted into center comes out with only a few moist crumbs attached.
While baking, make glaze by combining powdered sugar and Bailey’s. If too thick, use milk to thin mixture out. While brownies are still warm, use a pastry brush to distribute the glaze over the brownies.
Let brownies sit for 15 minutes. Cut into squares for serving.
Source adapted from: Culinary Concoctions by Peabody