Saturday Recipe

I thought these looked superb. I found these on Taste Book.

Irish Cream Chocolate Brownies

By Hung Quach

Makes 12 brownies

Celebrate St. Patrick’s Day with a classic brownie featuring an indulgent, boozy Irish twist. Instead of fake food coloring, this recipe gets its Irish kick from Bailey's Irish Cream liqueur. (If you like, you can increase the alcohol content by adding more Baileys to the cream cheese filling.) The trick to the best brownies is not to over-beat or over-bake the batter. You want that gooey, fudgy texture

when you bite into the brownies. For added crunch, feel free to add chocolate chunks, walnuts, pecans, or peanuts before pouring the batter into the pan. I like to serve these brownies warm with ice cream.

Ingredients

11 ounces good quality dark chocolate (minimum 70% cocoa solids) broken into small pieces
8 ounces unsalted butter cut into 1-inch pieces
2 cups granulated sugar
8 ounces cream cheese
¼ cup superfine white sugar
6 medium eggs
3 tablespoons Irish cream liquor (such as Baileys)
2 teaspoons vanilla extract
1 ¼ cup flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder

Directions

1. Preheat the oven to 350°F. Grease and line a 9 x 13 inch baking pan with parchment paper.
2. Using a double boiler, place the dark chocolate and butter in a medium bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir occasionally until the chocolate and butter are melted. Turn off the heat, mix in the granulated sugar until combined. Carefully remove the bowl from the saucepan and allow the chocolate mixture to cool.
3. To make the Irish cream cheese filling, whisk the cream cheese and caster sugar in a medium bowl for 1 minute until light and fluffy. Add the egg and Irish cream liquor until combined. Set aside until ready to use.
4. Once the chocolate mixture has cooled, add the vanilla extract and the 5 eggs but 1 at a time to the mixture whilst whisking until all eggs are combined. Do not over beat the batter at this stage.
5. In a separate medium bowl, combine the flour, salt and cocoa powder. Add the flour mixture to the chocolate mixture by folding it in with a rubber spatula. Pour 3/4 of the batter into the prepared baking pan. Pour the cream cheese filling on top then add the remaining chocolate batter on top of the cream cheese filling. To create a marble effect, take a butter knife or spatula and swirl it through the batter.
6. Bake in the center of the oven for 40 minutes until cooked. Insert a skewer a few inches from the edge of the pan and if it comes out with a few crumbs sticking to the skewer, it is done. Allow the brownies to cool in the pan before removing, cutting and serving.

Have a great day