Irish Cream Brownies

27 Nov

These brownies are incredibly decadent. They taste fantastic several days later, and refrigerate very well. In fact, I like to cut them into small brownie bites, refrigerate them, and eat them very cold. With some of the leftover Irish Cream liqueur. Or vanilla ice cream. OH MAN, remember when Ben and Jerry’s made White Russian Ice Cream? That would have been so good with these! Ah, well.

This recipe was originally found over at The Wee Kitchen, who found it at Bake or Break. Bless you, ladies!!! BLESS YOU.

Batter:
- 1 cup butter
- 4 (1 ounce) squares unsweetened chocolate
- 2 cups sugar
- 4 large eggs
- 1 & 1/2 cups all-purpose flour
- 1/2 teaspoon salt

Cream Layer:
- 2 (8 ounce) packages cream cheese
- 1/3 cup sugar
- 1 large egg
- 3 tablespoons Irish Cream liqueur (Bailey’s recommended)

Preheat oven to 350 degrees.

Melt butter and chocolate over low heat in a medium saucepan, stirring often. Remove from heat and let cool.

Line a 13×9 inch baking pan with aluminum foil, leaving several inches of overhang on the two opposite sides of the pan. This will come in handy later for lifting the brownies up out of the pan for cutting. Lightly coat the foil-lined pan with a non-stick cooking spray.

In a medium bowl, beat together the sugar and eggs until fluffy (3-5 minutes). Gradually add in the flour and salt and continue to beat until combined. Set the beater aside, and fold in the melted chocolate mixture.

In another bowl, combine cream cheese and sugar and beat until creamy. Add egg and liqueur and continue to beat until combined.

Pour half of the chocolate batter into the pan. Spread all of the the cream layer over the chocolate layer. Pour the remaining chocolate batter over the cream layer and smooth. Create a marbled effect by swirling a knife through the batter.

Bake for 40-50 minutes, until no longer jiggly in the center. Cool completely before cutting.

Trackbacks and Pingbacks

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