It’s almost St. Patrick’s Day, and I am super excited. I love St. Patrick’s Day and the celebration that comes with it.
… I also love Guinness and baking with it. So, for this year’s party, I made a sweet treat featuring my favorite Irish beer and added a little Bailey’s for the heck of it, too.
This is what you’ll need to make the brownies:
And this is what you’ll need to make the Bailey’s Cheesecake Swirl filling:
Here are the steps you’ll need to take. I break them down a little bit more in the instructions, but these are here for you to know what it should look like as you’re whipping up these brownies.
And then this is what your final product looks like:
Go ahead. You can totally feel free to drool right now. I know I am.
And this is how you make them:
Adapted from Herbie Likes Spaghetti
Makes 24 medium-sized brownies (or 36 small)
- 1 cup all-purpose flour
- 1 teaspoon sea salt
- 3/4 cup unsweetened cocoa powder
- 8 ounces 60% cocoa chocolate (2 4 oz. chocolate bars)
- 8 ounces (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 4 eggs
- 2 12 oz. bottles Guinness beer, reduced to 1 1/4 cups
- 2 teaspoons vanilla extract
Recipe by Erin @ Delightfully Southern
- 6 oz. cream cheese
- 1/3 cup sugar
- 1 egg
- 1 tablespoon Bailey’s Irish Cream
- Pour both bottles of Guinness into a saucepan, and simmer on medium heat until it has reduced down to 1 1/4 cups. (This should take around 15 minutes.) When complete, remove the Guinness from the heat, and let cool.
- While the Guinness reduces, put the chocolate and butter in a sauce pan over very low heat. Stir occasionally until both are completely melted. Turn off heat and add the sugars. Whisk until completely combined, then set aside.
- Preheat the oven to 350 degrees. Grease the sides and bottom of a 9×13-inch baking dish.
- In a medium-sized bowl, whisk the flour, cocoa powder and salt together. Set aside.
- Add the eggs to the chocolate mixture, and whisk until combined. Add the vanilla extract, and stir until just incorporated. (It’s important not to overmix the batter during these steps, as overmixed brownie batter will turn cakey.)
- Sprinkle the flour mixture over the chocolate mixture and fold it into the chocolate using a spatula until just a bit of the flour mixture is visible. Stir in the cooled reduced Guinness until it is completely incorporated.
- Pour the batter into the baking pan and smooth the top with your spatula.
- Next, you’ll make the Bailey’s cheesecake swirl. Combine the softened cream cheese, egg, sugar in a bowl and beat together with a hand mixer. When smooth, add the Bailey’s.
- Using a spoon, dollop the Bailey’s cheesecake mixture on top of the smooth batter in the pan. Using a butter knife, swirl the chocolate and cream cheese mixture together, doing your best to incorporate the cream cheese mixture into batter.
- Place the brownies in the center of the oven for 40 minutes or until cooked through. (If you like your brownies a little gooey, check them at the 30 minute mark to see how done they are.)
- Let the brownies cool completely. Cut into squares and serve immediately.
What are you planning to make for St. Patrick’s Day this weekend?