Sunday, March 18, 2012

Irish Car Bomb Brownies

Just a quick recipe post! I hope everyone's St. Paddy's Day was thoroughly enjoyed with plenty of family, friends, beer and whiskey. I was bartending, and it wasn't too busy during the day (most likely due to the restaurant's lack of Irish affiliation), but we still had fun! We kind of made it our mission to fit as much green into our black-on-black uniforms as possible.

I was hoping someone at the bar would order an actual Irish Car Bomb, it being St. Paddy's and all. But I guess mid-afternoon is a little too early for those. Luckily for me, I had about an hour between working out and heading off to work, and that left me just enough time to whip up some Irish Car Bomb Brownies.

These brownies have a texture closer to fudge than cake-like brownies because there's no leavening agent used (like baking powder or baking soda). The recipe is adapted from a gluten-free version I found on The Dusty Baker. Since I have no reason not to use gluten, I decided to put it back in (duh). But if for some reason you're on a gluten-free diet, by all means follow their original recipe!

Irish Car Bomb Brownies

Guinness Brownies
3/4 cup (1 1/2 sticks) butter
3/4 cup cocoa powder (I use Valrhona since it's super dark, but any good cocoa will work!)
1/2 cup Guinness
1 cup brown sugar
2 eggs
3/4 cup AP flour
1/4 tsp salt

Preheat oven to 350 degrees F. Grease an 8x8 square baking dish (or something similar) and line with parchment. In a saucepan over medium heat, melt butter and whisk in cocoa until smooth. Mix in beer. Add sugar and whisk until it's dissolved (about a minute). Transfer mixture to large bowl and cool slightly. Add eggs and whisk until completely combined. Fold in flour and salt, and pour into baking dish. Bake 15-20 minutes until middle is set. Cool before frosting.

Jameson and Baileys Ganache 
1 cup chopped dark chocolate or dark chocolate chips
1 cup heavy cream
1 Tbsp butter
1 oz Jameson Irish Whiskey
1 oz Baileys Irish Cream

Place chocolate in a medium-sized bowl. Heat cream just until it begins to bubble. Pour over chocolate and let sit for a couple minutes. Begin slowly mixing the chocolate and cream mixture until all chocolate is melted and mixture is smooth. Whisk in butter, Jameson and Baileys. Pour on top of cooled brownies, and allow to set for a few hours at room temperature before cutting and serving.

Check back soon for a second review of some eateries in NYC! Have a wonderful night!

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