Irish Cream Swirl Brownies



Happy March everyone! This month puts me in the mood for mint, shepherd’s pie, and corned beef. It also makes me homesick for Ireland. I studied abroad in Ireland for a semester, so March is a rough time because I want to go back. I saw a sign at the store that said “I left my heart in Ireland.” Truth. So if I can’t go to Ireland, I’ll just bring Ireland to my kitchen, starting with these Irish Cream Brownies. A fudgy brownie layer topped with an Irish cream cheese layer.



These Irish Cream Brownies are made with Bailey’s liquor (yes, booze. I had a coworker ask what Irish cream was). I rarely go to the liquor store (ps PA alcohol laws are terrible), so I had a feeling I’d have to buy a big bottle just for a few tablespoons. At first I noticed two sizes – large and small. Then I looked over and noticed something better. A fridge pack of four tiny bottles. How perfect is this? There wasn’t much of a price difference either. Now instead of having a giant bottle in my fridge for the next two years, I can open a little bottle, use what I need, and refrigerate until the next recipe while keeping the unopened bottles in the pantry.



The recipe is adapted from McCormick, who always has such flavorful recipes. With these brownies, they focused more on creativity than from-scratch baking. You can use a brownie mix like it calls for or you can use your favorite 9×9 recipe. I used Dorie Greenspan’s brownie recipe (although I messed it up). McCormick also called for green food coloring, but when I see green, I think mint. Bailey’s gave it a nice caramel color, so I didn’t bother with coloring.



As you can see, the brownie layer is thin, but I promise if you make these, they will be thicker. You see, I have this magical ability to instantly cut a recipe in half when I read it. When I see 2 eggs, I think 13×9 pan, so I cut it in half for 9×9. The best part? I read the recipe ahead of time so I could set my ingredients out at room temperature. I had 3 eggs, 2 for the brownie batter and 1 for the cream cheese layer. I made the batter first. When I got to the eggs, I’m thinking 1 egg for this and 2 for the cream cheese layer. When I poured the batter into the pan, I thought hmm maybe cutting 13×9 doesn’t make thick 9×9 brownies? I tried to reserve some for the top to swirl in, but I simply didn’t have enough. Did it dawn on me that I messed up? Nope, not yet. When I made the cream cheese layer and used 1 egg, did I realize I messed up? Nope, I thought why do I have an extra egg? Maybe I didn’t take into account that I cut the recipe in half when I was getting ingredients. THEN it hit me. I wasn’t supposed to cut the brownie batter in half. Too late now!

Normally I wouldn’t blog when I mess up, but I wanted to tell you about this awesome giveaway I’m doing with McCormick. They paired up with me to send some Irish love to your kitchen, which includes cupcake liners, peppermint extract, green food coloring, and vanilla extract.



To enter, leave a comment answering this question What would you make if you won this kit? To give you some ideas, here are recipes by McCormick:

The giveaway is now closed! Turns out I had 5 of these to give way, so congrats to all of the winners!

Irish Cream Swirl Brownies
 
Author:
Serves: 16 brownies
Ingredients
Brownies:
  • 5 Tbsp butter, cut into pieces
  • 4 oz bittersweet chocolate, broken into pieces
  • 2 oz unsweetened chocolate, broken into pieces
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp instant espresso powder (optional)
  • 1/4 tsp salt
  • 1/3 cup flour
Cream Cheese Layer:
  • 1 tsp vanilla
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 2 Tbsp flour
  • 1/4 cup Irish cream liqueur
  • 1 egg
Instructions
  1. Preheat the oven to 325F. Line a 9×9 square pan with foil then grease the foil with cooking spray or butter.
For the brownies
  1. In a heatproof bowl over a saucepan of simmering water, melt together the butter and both chocolates until melted. Remove the bowl from the heat and whisk in sugar. Whisk in each egg. Add the vanilla and espresso powder, if using. Add salt and flour; stir until incorporated. Reserve 1 cup of brownie batter. Spread the rest into the bottom of the pan.
For the cream cheese layer
  1. In a medium bowl, beat together cream cheese, flour, and sugar until smooth. Beat in liqueur and egg. Pour over the brownie layer. Drop reserved brownie batter by spoonfuls on top and swirl with a knife for a marble effect. Bake for 30-35 minutes or until a thin knife comes out clean. Cool completely before cutting.

Source: Dorie Greenspan and McCormick

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Comments

  1. do you think I could make this with torani syup instead of the irish cream liquor? they look delicsou

    • Hi Maria,

      I’ve never baked with the syrup before, so I cannot guarantee results. It is a bit thicker and a bit stickier. I would guess yes, but again it’s not something I can confirm.

  2. Hi, my dad is a reformed alcoholic and can’t have any alcohol. Do you think these can be made with International Delight Irish Creme coffee creamer?

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