The first Saturday in March is St. Patrick's Day in Rockaway. It's always a fun day of parades, Irish food at Grandma's, a beer tent, and live music. These are pretty much all of my favorite things, and they happen on one awesome day! I offered to bring the dessert and my first inclination was to make Irish Car Bomb Cupcakes, but I have made them quite a few times already. I wanted something different and when I saw this recipe, I was instantly intrigued!
The brownie layer is super fudgy, thick, and moist. There is just enough Guinness flavor. I really think Guinness does wonders for textures in baked goods. The cheesecake layer is creamy and sweet with the wonderful flavor of Baileys. And to top it all off, there are these little shamrocks pipped on top that are dark and fudgy with a rich scent of whiskey!
Pipping the whiskey shamrocks were a little tricky! I poured the mix into a pipping bag and snipped the end. Next time I would probably use a tip to have better control of the batter. As you can see from the picture, my shamrocks are all unique individuals!
Irish Car Bomb Brownies Yield 24-30 Adapted from - Endless Simmer Brownie Layer 2 cups flour 3/4 cup unsweetened cocoa - Hershey’s Special Dark 1 teaspoon soda 1/2 teaspoon salt 2 sticks unsalted butter, room temperature 2 eggs 1 tablespoon vanilla 1/2 cup Guinness 4 tablespoons whiskey
- Preheat the oven to 325 F. Place foil in a 9x13” pan so there is enough foil hanging over the edge to act as handles to pull out the brownies.
- Cream together the butter and sugar until pale yellow in the bowl of a stand mixer with a paddle attachment. Add in the eggs and vanilla, beat to combine.
- Sift together the flour, cocoa, soda, and salt. Add half of dry ingredients into the mixer and mix on low. Add in 1/4 cup of Guinness.
- Remove the bowl from the mixer and mix the rest of the dry ingredients and Guinness by hand.
- Remove one cup of batter and add in the whiskey, pour into a pipping bag and place in the fridge.
- Pour the rest of the batter into the prepared pan and refrigerate for 30 minutes. Bake for 25 minutes until the brownie is set. Let cool on a wire rack.
- Add all the ingredients to a bowl and beat until combined.
- Pour the cheesecake mixture over the cooled brownie base.
- Pipe shamrocks about 1/2 inch apart.
- Bake 25-30 or until the cheesecake topping is set.
- Cool on a wire rack, use the foil to lift the brownies out of the pan, and then cut according to the shamrocks.