Tuesday, December 7, 2010

Irish Cream Brownies

I have not blogged in a very very long time. Working full time with a toddler does not allow for kitchen experiments on a regular basis. Now that Christmas is almost here (3 weeks!) I am in full on baking mode and had to post what I have made.

These brownies are from the lovely Paula Deen in her usual rich, buttery, fudgy style. I might have overbaked them a bit but once I partially froze them, they were very easy to cut into 36 small squares. I have added more cocoa and will definitely up the irish cream amount next time as well.

Irish Cream Brownies
Cooking with Paula Deen, Christmas 2006
1 cup (2 sticks) butter
4 (1-ounce) squares unsweetened chocolate (I used 2/3c. chocolate chips)
2 1/3 cups sugar, divided
5 large eggs, divided
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 (8-ounce) packages cream cheese, softened
3 tablespoons Baileys Irish Cream liqueur
2 T. cocoa

In a medium saucepan, combine butter and chocolate. Cook over low heat until melted, stirring frequently. Set aside to cool.
Preheat oven to 350°F. Line a 13x9x2-inch baking pan with aluminum foil and coat lightly with Pam no-stick cooking spray.
In a medium bowl, beat 2 cups sugar and 4 eggs with an electric mixer until fluffy (about 4 minutes). Gradually add flour and salt. Stir in melted chocolate mixture. Add cocoa.
In a medium bowl, combine cream cheese and 1/3 cup sugar. Beat with an electric mixer until creamy. Beat in 1 egg and liqueur.
Pour half of chocolate mixture into prepared pan. Spread cream cheese mixture over chocolate mixture. Spread remaining chocolate mixture over cream cheese layer. Run a knife through layers to swirl cream cheese, if desired. Bake for 45 minutes. Let cool completely before cutting. (Or partially freeze).

1 comment:

Lisa@ButteryBooks said...

These brownies sound delicious. I think I will up the Irish Cream as well when I make them.