Deceptively delicious Irish car bombs can make for a St. Patrick’s Day you’ll never forget (or would like to), but even if your best drinking days are behind you, you don’t have to miss out on the fun. An Irish car bomb made into a brownie means you can have more than a few without embarrassing yourself.
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 the flavors of the shot, just without the head-splitting hangover the next day.
Irish car bomb brownies recipe
Recipe slightly adapted from The Spicy Perspective
For the brownies
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup sugar
- Dash salt
- 1 stick unsalted butter, softened
- 1-1/2 cups semisweet chocolate chips
- 4 large eggs, at room temperature
- 10 ounces Guinness beer or Irish stout
- 8 ounces light cream cheese
- 1/3 cup sugar
- 1 large egg
- 1/4 cup Baileys Irish Cream
For the drizzle
- 3/4 cup chocolate chips
- 3 tablespoons unsalted butter
- 1-1/2 tablespoons Irish whiskey
- Heat 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.
- In a large bowl, whisk together the flours, cocoa powder and salt. Set aside. In another bowl, beat together the eggs and sugar.
- In a medium saucepan over medium heat, melt the butter and chocolate together. Stir until completely melted (careful not to burn it). Carefully pour the chocolate mixture into the egg mixture, whisking continuously, until combined. Add the flour mixture to the egg mixture, alternating with the beer.
- Pour 3/4 of the brownie mixture into the prepared pan.
- In another bowl, make the filling by beating together the cream cheese, sugar, egg and Irish cream. Pour the cream cheese mixture over the brownies. Drizzle the remaining brownie batter over the cream cheese mixture.
- Bake for about 40 minutes. Let cool completely.
- Meanwhile, prepare the 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.
More St. Patrick’s Day desserts
Updated by Bethany Ramos on 2/26/16