13 March 2011

Irish Cream Swirled Guinness Brownies

Undaunted with my less than stunning first attempt at a Guinness-inspired dessert of the year, my next attempt at a stout-soused sweet took me down a more familiar path.

What started as a quest for a simple Irish cream swirled brownie ended with a bit of a bang.

Not literally.

I think every recipe I found was
replicated from our dear Peabody's. It looks like a great recipe and I encourage you to try it if you wish.

Then I got to thinking about the Car Bomb cupcakes which proliferated the web these past few years and decided to play around with that idea: what could be a cupcake could be a brownie.

For those unfamiliar, it's a boilermaker of sorts. Instead of a glass of beer fortified with a shot of rye (or whisky, tequila or vodka), it's Guinness with shots of Baileys Irish Cream and Irish Whisky.

The dozen or so
Guinness brownie recipes I perused seemed to be the exact same one. Then I looked for actual recipes and they all seemed to be Guinness brownies with Irish Cream icing.

Deja-vu all over again.

So I played with a number of the brownie recipes I had on hand, including those above, ATK's chewy brownies and this one from epicurious.com and devised my own version, using Peabody's Irish cream infused cream cheese swirl.

I played. I baked.
I tweeted.

Normally when I tweet my scullery goings on I get a couple of replies along the lines of "Yum!" or "Will there be a post?"

This time the reaction ranged from a chastising because of my apparent political incorrectness, to explanation requests (most people know of the incediary device, not as many know of the drink)--to recipe requests made slightly unintelligible by slurping dribble....followed by impatient proddings for the recipe.

To those insulted by the title: I apologise--the name's inspiration never really dawned on me.

To those who thought I sent away to the Acme Corporation: No--I am not an animated coyote with hate-on for equally animated road runners.

To those who want the recipe: Here it is.

The result is a chewy-fudgey chocolatey, Guinness-kissed brownie. The stout's flavour isn't pronounced, but it adds a bit of depth. I'll be honest and say the fresher (and I would argue temperature has something to do with it) the brownie, the more prounounced the Irish cream flavour (so yes, this is permission for you to eat the entire tray an hour or two after it's come out of the oven).

Irish Cream Swirled Guinness Brownies
Yield: 1 22cm x 22cm (8"x8") pan
Primarily adapted from recipes by about.com, America's Test Kitchen and epicurious.com

For the Irish Cream swirl
85g (3oz) cream cheese, softened
25g (2Tbsp) butter, softened
50g (0.25c) sugar
1 egg
1Tbsp all purpose flour
2Tbsp Irish cream such as Bailey's or Carolans
0.5tsp vanilla extract

For the Guinness Brownies
120ml (0.5c) Guinness or other brand of stout
30g (2 rounded Tbsp) cocoa
90g (3oz) bittersweet chocolate chips (or chopped into small pieces)
25g (2Tbsp) butter, melted
50ml (3Tbsp + 1tsp) flavourless oil
1 egg
1 egg yolk
100g (0.5c) sugar
100g (0.5c) brown sugar
100g (0.66c + 1Tbsp) all purpose flour
0.25tsp salt
1Tbsp Irish Whisky (optional)

Preheat oven to 180C/350C. Create a foil sling for your 22cm x 22cm (8"x8") brownie pan, otherwise line it with parchment. Set aside.

For the Irish Cream swirl:
Beat together the butter and cream cheese. Add the sugar and cream until light and fluffy. Beat in the egg, Bailey's and vanilla and then mix in the flour. Set aside.

For the Guinness brownies:
Bring the stout to a simmer. Take it off the heat and whisk in the cocoa, then mix in the chocolate chips until melted. Stir in melted butter and oil.

Mix in the egg and yolk, then the two sugars and salt. Sift in the flour and give it a good turn until you have a smooth batter.

Dollop in the chocolate and Irish cream batters and swirl them together.

Bake for 30-40 minutes, or until a cake tester inserted mid-way between the edge and the centre point comes out with moist clingy crumbs.

Remove from the oven to cool thoroughly. Brush or spritz the top with Irish whisky, if you wish, before cutting.

Serve on its own, or warmed with vanilla or Irish cream ice cream.


- You can, if you wish, mix the chocolate (30g bittersweet and 60g semisweet) for a slightly sweeter brownie


I'm a quill for hire!


K and S said...

these look divine!

Cakelaw said...

I think these sound fabulous, and I hadn't heard of the drink. Happy St Patrick's Day!

Meg Luby said...

i've seen cupcakes like this but, the idea of irish brownies seems even better! love it, thanks for sharing :)
@ http://clutzycooking.blogspot.com

jasmine said...

Hello all

Thanks for the notes :)

Meaghan: Eating them slightly warmed brings out the Irish Cream aroma--you should try it...


Audra Majocha said...

i know my irish boyfriend has the alcohol... i cannot wait to try these! they sound so creamy, so chocolatey and so decadent! thank you!