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March 18, 2012 / Kate

Irish Booze Brownies

Happy St. Patrick’s Day!

It’s been hovering around 80° here in Wisconsin for almost a week now. EIGHTY DEGREES. In March. In Wisconsin. I’m going to blame that for the failed first attempt at my new pie this weekend. The weirdness of going out in short sleeves when I every native midwestern voice in my head screams at me to take my parka has temporarily fritzed out my kitchen skills.

Well, not completely. I made two batches of these boozy brownies for St. Patty’s Day — they were a huge hit with drinkers and teetotalers alike. And I’m sure the pie will work, as soon as I stop sweating. Crazy!


Adapted from A Spicy Perspective’s Irish Car Bomb Brownies

Pre-heat oven to 375°

Baileys Irish Cream Filling

8 oz (1 package) cream cheese, softened
1/2 cup powdered sugar
1 egg
1/4 cup Baileys Irish Cream

In a stand mixer or with a hand mixer on medium speed blend cream cheese and sugar together until creamy. Add egg, blend thoroughly. Set mixer to low and add Baileys, when combined turn mixer to high and blend for 2-3 minutes until very smooth. Set aside for assembly.

Whiskey Chocolate

11 oz chopped semisweet chocolate, or chips
2-3 tsp Irish Whiskey

Melt chocolate over double burner or in a dish in the microwave (in 30 second increments, stirring each time). When chocolate is melted add whiskey and stir to combine. Chocolate may seize up a bit, this is fine. Set aside in a warm place for assembly.

Guinness Brownie Batter

1 1/2 sticks butter
1 c sugar
1 c cocoa
1/2 tsp salt
3/4 tsp baking powder
3 eggs
1 c flour
6 oz Guinness beer

In a medium-sized microwave safe bowl, melt the butter completely (about 1 1/2 – 2 minutes). Mix in sugar; stir until smooth.

Stir in cocoa, salt, and baking powder until thoroughly incorporated. Add eggs and beat until smooth. Mix in flour until combined. Add Guinness and stir until just combined.

Spoon half the batter into a greased and floured 8×12″ pan. Pour on Baileys filling, then spoon on melted chocolate; then top with the rest of the batter. Bake for 35-40 minutes. Cool before serving.


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