Here’s one fine brownie recipe featuring an indulgent, boozy Irish twist. Instead of fake food coloring, this recipe gets its Irish kick from Baileys Irish Cream liqueur. (If you like, you can increase the alcohol content by adding more Baileys to the cream cheese filling.) The trick to the best brownies is not to overbeat or overbake the batter. You want that gooey, fudgy texture when you bite into the brownies. For added crunch, feel free to add chocolate chunks, walnuts, pecans, or peanuts before pouring the batter into the pan. I like to serve these brownies warm with ice cream.
12 brownies
- Preheat the oven to 350°F. Grease and line a 9-by-13-inch baking pan with parchment paper.
- Using a double boiler, place the dark chocolate and butter in a medium bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir occasionally until the chocolate and butter are melted. Turn off the heat, and mix in the granulated sugar until combined. Carefully remove the bowl from the saucepan and allow the chocolate mixture to cool.
- To make the Irish cream cheese filling, whisk the cream cheese and sugar in a medium bowl for 1 minute until light and fluffy. Add the egg and Irish cream liqueur until combined. Set aside until ready to use.
- Once the chocolate mixture has cooled, add the vanilla extract and the 5 eggs (1 at a time) to the mixture, whilst whisking, until all eggs are combined. Do not overbeat the batter at this stage.
- In a separate medium bowl, combine the flour, salt, and cocoa powder. Add the flour mixture to the chocolate mixture by folding it in with a rubber spatula. Pour 3/4 of the batter into the prepared baking pan. Pour the cream cheese filling on top, then add the remaining chocolate batter on top of the cream cheese filling. To create a marble effect, take a butter knife or spatula and swirl it through the batter.
- Bake in the center of the oven for 40 minutes until cooked. Insert a skewer a few inches from the edge of the pan, and if it comes out with a few crumbs sticking to the skewer, it’s done. Allow the brownies to cool in the pan before removing, cutting, and serving.
Recipe by Hung Quach
Hung Quach
Hung Quach is a London-based foodie, blogger, and food and lifestyle photographer. For more recipes and food stories, visit her blog, Jet and Indigo, or find her on Instagram, Facebook, and Pinterest.