Monday, March 18, 2013

Irish Car Bomb Cheesecake Brownies

My company has been going through some layoffs and instituting some new cost-cutting measures recently.  Part of it is that our monthly meeting is no longer catered.  Bummer!  But, I'm looking at the silver lining--I've been making goodies to bring to the meeting each month!  My thought is that it's my insurance against getting laid off--if my name comes up, there will be outcry at the thought of no longer having sweet treats at our meetings!  :)


In honor of St. Patrick's Day, I wanted to make some boozy Irish Car Bomb cheesecake-swirled brownies!  I took a Guinness brownie recipe and added my own Bailey's cheesecake swirl--yum!  The Fianc√© declared them the best brownies that he has ever had, and that's saying something!  They're REALLY fudge-y (bordering more on flourless chocolate cake than brownie), not super sweet (the Guinness adds a nice bitterness, and the salt balances out the sugar), and overall quite delicious!  So, if you're still celebrating St. Patrick's Day (I'm Irish, so I reserve the right to celebrate all week!), go ahead and make a pan of these brownies to cap off your dinner!


Irish Car Bomb Cheesecake Brownies (brownie base adapted from Bon Appetit, cheesecake swirl is a Blondie original)

  • 1 bottle Guinness (or another stout)
  • 12 oz semisweet chocolate chips
  • 1 c. butter
  • 1 3/4 c. sugar, divided
  • 5 eggs, divided
  • 2 tsp. vanilla extract
  • 1 3/4 tsp. salt
  • 1 c. flour
  • 8 oz cream cheese
  • 2 Tbl. Bailey's (or other Irish Cream)

Boil the Guinness uncovered over medium heat until it is reduced to about 1/3-1/2 c., stirring occasionally.  This might take a while!  Remove from heat and let cool partially.

Melt the chocolate chips and butter in the microwave (try 30-second increments, stirring after each one).  Once smooth, beat in 1 1/2 c. sugar.  One at a time, beat in 4 of the eggs.  Mix in the vanilla extract and the salt--yes, it seems like a lot of salt, but it's the perfect amount, trust me!  Finally, mix in the flour until just combined.  Pour the mixture into a greased 9x13" pan.

Meanwhile, cream the cream cheese with remaining 1/4 c. sugar.  Beat in the remaining egg.  Mix in the Bailey's until thoroughly combined.  Dollop spoonfuls of the cheesecake batter over the top of the brownie batter--there's no science to this, and it does not have to be precise!  Run a butter knife through the mixture to swirl the two batters together--careful not to overdo it, or you will lose the marbled effect!  Bake for about 40-50 minutes at 350* F, or until a toothpick inserted near the center comes out clean (or mostly clean, if you like your brownies slightly underbaked).

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