I must give a hint of credit ~ well, more like a brownie pan of credit ~ to my folks for the inspiration for this one.
“Mom made Irish Cream Brownies for St. Patty’s Day this year!”
We hail Irish in our household. We are all about green on that given day.
“It was sooooo good.”
Although Mom’s recipe varies slightly, I had this version in my mind and knew it would be just as amazing as it sounds.
And for the record, although this was not a St. Patty’s Day Irish treat, it was baked specifically as a “special” brownie for some special folks on 4-20.
You know who you are 🙂
Irish Cream Brownies
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
2 1/4 cup cups sugar, divided
1/4 tsp. sea salt
1/4 tsp. baking powder
3 large eggs
1/2 cup (1 stick) butter, melted
1/2 cup Bailey’s Irish Cream, divided
8 oz. cream cheese, softened
5 oz. bittersweet chocolate chips, melted
Preheat the oven to 375°F. Lightly grease a 9″ x 13″ pan.
In a large bowl, combine the flour, cocoa powder, 2 cups sugar, salt, baking powder, eggs, butter, and 1/4 cup Irish Cream. Beat the mixture until it’s smooth.
Spoon the batter into the prepared pan and bake the brownies for 25 to 30 minutes, or until they’re just barely beginning to pull away from the sides of the pan.
Remove the brownies from the oven; let them cool completely.
Meanwhile, beat together the cream cheese, 1/4 cup sugar, and remaining 1/4 cup Bailey’s.
Spread evenly over the top of the cooled brownies.
Drizzle the melted chocolate over the top of the cream cheese mixture and swirl around using the tip of a toothpick.
Chill very well (4-6 hours) before slicing.