There’s a silly old saying, “The Irish ignore anything they can’t drink or punch.” Well Irish Car Bomb Brownies pack the punch of a favorite Irish-inspired cocktail and are certainly hard to ignore.
I admit, I’m not much of a drinker. My friends would tell you, there’s a particular margarita at a restaurant we go to, where one-quarter of it will put me under the table. They like to tease that I’m the best person to go to dinner with because they order one cocktail and get to drink two!
That’s not to say I don’t like a really boozed-up dessert here and there. Something about a boozy cake or liquor-laden creamy desserts makes my heart leap with excitement.
These “Special Brownies” aren’t the old college variety, but they are POWERFUL, laced with not one, but three alcoholic beverages like a traditional Irish Car Bomb cocktail. The brownie base offers a hefty dose of Guinness Stout Beer with a Baileys Irish Cream swirl through the middle. As if that weren’t enough, these babies are topped with a rich Chocolate Irish Whiskey Ganache. They are ultra rich, dense and creamy–almost like fudge.
Irish Car Bomb Brownies are sinful on so many levels.
Yet if there was ever a time to have such a treat, I’d say Saint Patrick’s Day is the day. What better to go with your Bangers and Mash than an Irish Car Bomb Brownie? It sure beats a green beer and plastic shamrock necklace.
Work is the curse of the drinking class. ~ Oscar Wilde
Brownie batter normally has very little liquid, leaning on butter and eggs to provide the moisture. Adding Guinness to the batter does change the texture a bit. These brownies have a dense-cake quality, but the Baileys swirl and the ganache transform them into fudge brownie lover’s dream.
To swirl the brownies, pour half the batter into the pan, followed by the baileys mixture, then the remaining batter. Use a spatula to stir swirls throughout the pan.
Irish Car Bomb Brownies
Yield: 12-18 brownies
Prep Time: 30 minutes
Cook Time: 30 minutes
For the Brownies:
- 1 cup all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 8 tablespoons butter, melted (1 stick)
- 12 ounces chopped chocolate
- 1 cup granulated sugar
- 4 large eggs
- 10 ounces Guinness Beer
For the Bailey Irish Cream Swirl:
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1 large egg
- 1/4 cup Baileys Irish Cream
For the Whiskey Ganache:
- 16 ounces chopped chocolate
- 3/4 cup heavy cream
- 2-3 teaspoons Irish Whiskey
- Preheat the oven to 375 degrees F. Line a 9X13 inch baking dish with foil, fitting it around the sides. Cream the cream cheese and 1/3 cup sugar together until completely smooth. Add 1 egg and 1/4 cup Baileys Irish Cream and beat until smooth. Set aside.
- Mix the flour, cocoa powder and salt in a small bowl. Then melt the butter and 12 ounces of chocolate together in the microwave, in 30 second increments. Stirring each time.
- Beat 1 cup of sugar and 4 eggs together until light and fluffy. Then slowly add the melted chocolate to the egg mixture while the mixer is running. Slowly add the flour mixture. Scrape the bowl and mix in the beer.
- Pour half of the brownie batter into the prepared pan. Top with the Bailey Cream Cheese mixture, then add the rest of the brownies batter. Use a spatula to swirl the two mixtures together. Bake for 30-40 minutes, until a tooth pick inserted into the middle comes out clean. Allow the brownies to cool completely in the pan.
- Then Pour the heavy cream, Irish Whiskey, and 1 lb. of chopped chocolate in a bowl. Microwave for 1 minutes, the stir until smooth. Microwave another 30 seconds if needed. Pour over the top of the brownies and smooth with a spatula. Place in the fridge for the ganache to set.
- Using the foil edges, carefully lift the brownies out of the pan. Cut and serve. (The brownies cut much better while they are cold, but taste better at room temperature.)
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More Irish Inspired Recipes:
Shamrock Shortbread Cookies ~ Namely Marly
Whiskey Cake in a Jar ~ Sprinkle Bakes
Corned Beef ~ Good Life Eats