Irish Car Bomb Brownies

Yield 24-30

Adapted from - Endless Simmer

Brownie Layer

2 cups flour

3/4 cup unsweetened cocoa - Hershey’s Special Dark

1 teaspoon soda

1/2 teaspoon salt

2 sticks unsalted butter, room temperature

2 eggs

1 tablespoon vanilla

1/2 cup Guinness

4 tablespoons whiskey

  1. Preheat the oven to 325 F.  Place foil in a 9x13” pan so there is enough foil hanging over the edge to act as handles to pull out the brownies.
  2. Cream together the butter and sugar until pale yellow in the bowl of a stand mixer with a paddle attachment.  Add in the eggs and vanilla, beat to combine.
  3. Sift together the flour, cocoa, soda, and salt.  Add half of dry ingredients into the mixer and mix on low.  Add in 1/4 cup of Guinness.
  4. Remove the bowl from the mixer and mix the rest of the dry ingredients and Guinness by hand.
  5. Remove one cup of batter and add in the whiskey, pour into a pipping bag and place in the fridge.
  6. Pour the rest of the batter into the prepared pan and refrigerate for 30 minutes.  Bake for 25 minutes until the brownie is set.  Let cool on a wire rack.

Cream Cheese Layer + Assembly

12 ounces cream cheese

1/2 cup + 2 tablespoons powdered sugar

1 tablespoon vanilla

1 egg

1/4 cup Bailey’s Irish Cream

  1. Add all the ingredients to a bowl and beat until combined.
  2. Pour the cheesecake mixture over the cooled brownie base and pipe shamrocks about 1/2 inch apart.
  3. Bake 25-30 or until the cheesecake topping is set.
  4. Cool on a wire rack, use the foil to lift the brownies out of the pan, and then cut according to the shamrocks.