Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
Back in the day when I was a wild, carefree 18-year-old, Irish car bombs were my jam. The mixture of cream, whiskey and stout made the perfect stacked shot, and, as a kid, I'd take them back one after another. Now, as a later 20-something, the only Irish car bomb I can stomach is in this brownie.
As much as I'd like to think I'm still young, the thought of doing a shot made with cream, whiskey and beer sounds about as appetizing as eating a live insect. That's why I'm replacing the traditional shots with one of these decadent brownies instead. All of the flavors of the shot, just without the head-splitting hangover the next day.
Preheat the oven to 375 degrees F. Line an 8 x 8-inch glass baking dish with parchment paper and spray with nonstick cooking spray. Set aside.
Whisk the flours, cocoa powder and salt in a large bowl. Set aside. In another bowl, beat the eggs and sugar together.
In a medium saucepan over medium heat, melt the butter and chocolate together. Stir until completely melted (careful not to burn). Carefully pour the chocolate mixture into the egg mixture, whisking continuously, until combined. Add the flour mixture into the egg mixture, alternating with the beer.
Pour the 3/4 of the brownie mixture into the prepared pan.
In another bowl, make the filling by beating the cream cheese, sugar, egg and Irish cream together. Pour the cream cheese mixture over the brownies. Drizzle remaining brownie batter over the cream cheese mixture.
Bake for about 40 minutes. Let cool completely.
Meanwhile, prepare glaze by melting the butter, chocolate and whiskey together in a medium saucepan. Stir continuously until fully melted. Pour the glaze over the brownies and enjoy.