Sunday, 28 October 2012

Irish Car Bomb Brownies

For the Brownies:
1 cup flour
3/4 cup unsweetened cocoa powder
1/2 tsp. salt
8 Tb. butter, melted (1 stick)
12 oz. chopped chocolate
1 cup sugar
4 eggs
10 oz. Guinness Beer
For the Bailey Irish Cream Swirl:
8 oz. cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup Baileys Irish Cream
For the Whiskey Ganache:
16 oz. chopped chocolate
3/4 cup heavy cream
2-3 tsp. Irish Whiskey

Preheat the oven to 375 degrees F. Line a 9X13 inch baking dish with foil, fitting it around the sides.
Cream the cream cheese and 1/3 cup sugar together until completely smooth. Add 1 egg and 1/4 cup Baileys Irish Cream and beat until smooth. Set aside.
Mix the flour, cocoa powder and salt in a small bowl. Then melt the butter and 12 oz of chocolate together in the microwave, in 30 second increments. Stirring each time.
Beat 1 cup of sugar and 4 eggs together until light and fluffy. Then slowly add the melted chocolate to the egg mixture while the mixer is running.
Slowly add the flour mixture. Scrape the bowl and mix in the beer.
Pour half of the brownie batter into the prepared pan. Top with the Bailey Cream Cheese mixture, then add the rest of the brownies batter. Use a spatula to swirl the two mixtures together.
Bake for 30-40 minutes, until a tooth pick inserted into the middle comes out clean.
Allow the brownies to cool completely in the pan.
Then Pour the heavy cream, Irish Whiskey, and 1 lb. of chopped chocolate in a bowl. Microwave for 1 minutes, the stir until smooth. Microwave another 30 seconds if needed.
Pour over the top of the brownies and smooth with a spatula.
Place in the fridge for the ganache to set.
Using the foil edges, carefully lift the brownies out of the pan. Cut and serve.

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