I dedicate these brownies to the Murphy's, the O'Malley's, the McFillin's, the McAndress's and to all my friends Irish or not who enjoy a little cheer on St. Patrick's Day! These dark chocolate and espresso brownies have a little nip of Jameson's Irish Whiskey in them. They are slathered on top with a Bailey's Irish Cream laced white chocolate ganache. Sláinte!
Irish Coffee Brownies:
Step 1 - Prepare the Chocolate Mixture (Scroll through the step-by-step photos by clicking on the arrows.)
Step 2 - Mix the Brownie Batter
Step 3 - Make the Irish Cream Ganache mmm...
Irish Coffee Brownies Recipe:
Christina Verrelli @epicuricloud.com
Makes 24 brownies
Non-stick baking spray
1 stick + 6 2/3 tablespoons unsalted butter
¾ cup dark cocoa powder
1 tablespoon instant espresso granules
3 tablespoons Irish whiskey, such as Jameson’s
2 teaspoons vanilla bean paste (or extract)
2 cups sugar
1½ cups flour
½ teaspoon salt
1 teaspoon baking powder
¾ cup mini semi-sweet chocolate chips, divided
For Irish Cream Ganache:
12-ounces white chocolate chips
3 tablespoons unsalted butter, softened
½ cup heavy cream
½ teaspoon vanilla bean paste (or extract)
3 tablespoons Irish Cream Liquor, such as Bailey’s
Preheat oven to 350 degrees. (Note, if you use dark baking pans such as the darker non-stick variety, you'll want to drop the temperature 25 degrees, so 325.) Prepare 13 x 9 x 2 inch pan: Spray with nonstick baking spray and if desired, line with a double layer of foil or parchment paper cut to fit lengthwise and extended past top of pan – fold over edge of pan. Spray the foil/parchment with additional non-stick spray (This will allow you to remove the brownies from the pan when cool for easy cutting.)
In saucepan over medium-low heat, melt butter and stir in cocoa powder and instant espresso. Turn off heat and set aside so it cools slightly. Stir in whiskey.
In large bowl, beat eggs and vanilla. Mix in sugar. Stir in the melted chocolate mixture.
In a small bowl whisk together the flour, salt and baking powder. Stir the flour mixture into the wet mixture. Mix until well combined but do not over beat. Stir in ½ cup of the chocolate chips.
Pour into prepared pan and bake for about 30-35 minutes or until a toothpick inserted comes out mostly clean.
Allow to cool in the pan.
For Irish Cream Ganache:
Add white chocolate and butter to medium sized heat proof mixing bowl. Bring cream to a simmer in a saucepan over medium/high heat. Pour hot cream over chocolate and stir until melted and smooth. (If you have trouble getting the chips to melt completely, you can place your heat proof bowl over a saucepan of simmering water for a minute or two.)
Stir in vanilla bean paste and Irish cream liquor. Pour ganache over brownies and smooth with an offset spatula. Sprinkle remaining ¼ cup chocolate chips over the ganache. Refrigerate for about 30 minutes or until set.
Use overhanging foil/parchment to lift out of pan to large cutting board and cut into 24 squares. (I use my electric knife to cut really neat bars.)