15
Mar
A St. Patrick’s Day Baking Project!
Hey guys! Guess what? Saturday is St. Patrick’s Day! YAAAAAY!

And if you are like me (a pasty pale Irish girl who embraces her heritage, dammit!) you are super psyched to celebrate!
And if you are MORE like me (a pasty pale Irish girl who embraces her heritage and is always hungry), you like to celebrate with FOOD!
So really, what better way to celebrate this most festive of ethnic holidays than by COOKING SOMETHING IRISH, AMMIRIGHT?!?
But hang on. As Dad O’C likes to say, “The Irish cookbook is the thinnest volume in the library.” In other words, there just isn’t that much “Irish food” out there (I mean, aside from corned beef, cabbage, soda bread, and potatoes, can you even think of any particularly Irish delicacies?) and, even as an Irishman (WOMAN) I have to admit, Irish food just ain’t that good. So what to do…
WELL! In a situation like this, I say play to your strength! And the strength of the Irish as a people, I think we all know, is our DRINK!
THEREFORE, I’ve devised (by “devised” I mean “found on the internet”) this super-boozy, super-fab recipe that combines a traditional(ish) Irish cocktail, the Car Bomb, and a traditional American dessert, the brownie!
The results? Nom nom nom nommmm BURRRRRRP, DRUBNK! Deliciousness with a KICK.
So! If you are like me, and want to try your hand at this nouveau Irish-American delicacy, here’s an extremely thorough, VERY serious(!), step-by-step tutorial, written based on my own experience. ENJOY!
AWESOME IRISH CAR BOMB BROWNIES!
DISCLAIMER: for maximum fun with this project, make sure you don’t even BOTHER to read the whole recipe first. I mean, WHY do that?! To be PREPARED? Or READY? Or EFFICIENT IN THE KITCHEN?! Psssshaw. Just make sure you have all the stuff available on the “ingredients” list, as well as a 9”x13” pan. And an oven. The rest will work itself out… eventually.
Ok. So you know what an Irish Car Bomb is, right?

Yeah. It’s a Guinness, with a shot of Bailey’s and Jameson dropped RIGHT into the pint glass. It tastes GREAT, just ask Pam!

Yeah, DELISH.
So like the drink, these brownies use not one, not two, but THREE KINDS of alcohol! The brownie part is made with Guinness, the cream cheese swirl is made with Baileys, and the ganache glaze is made with Jameson. Yeah baby, we are NOT messing around here!
NOW. Of all these three parts, the first one you want to make is make the Bailey’s Irish Cream Cheese Swirl.
Oh yeah. This is a multi-step project. Don’t worry, you can do it. I have faith in you. CORAGGIO, RAGGAZZI! IN BOCCA DA LUPO, EHHH?
Wait, that’s Italian. Wrong ethnicity. SHIT.
Moving on. Here’s what you do. Take 8 oz. of cream cheese and use a hand mixer (or a stand mixer if you’re rich fancy) and mix it well with 1/3 cup of sugar. When it looks pretty uniformly mixed, add one egg and 1/4 cup of Baileys Irish Cream. That’s about one and a half of those mini bottles you buy at the liquor store counter. So what do you do with the remaining half mini bottle? YOU BE A GOOD IRISHMAN (WOMAN) AND KNOCK IT BACK! YUMMM!
After you’ve taken your shot of Bailey’s, continue blending the cream cheese mixture until smooth. Set aside for later.
NEXT! Make the Guinness Brownies. Mix together 1 cup flour, 3/4 cup cocoa powder, and 1/2 tsp salt. Wait, scratch that. You probably won’t be able to find the measuring spoons in the super overcrowded “utensil” drawer in the kitchen taht you share with your two roommates. Just shake a little salt into the palm of your hand and dump it in. Who needs to MEASURE!? Leave that for those jags on Top Chef Just Desserts! Jags! Set aside.
Melt a stick of butter in a medium pan over medium heat, and when it’s hot and bubbly, add 12 oz (that’s a full bag) of chocolate chips. Now I like my chocolate like my men: DARK AND STRONG! So I use dark chocolate. If you don’t, I’m not sure we can be friends. But you can use whatever kind of chocolate (MEN?) you DO like. Stir until chocky is melty and smooth.
In yet ANOTHER bowl, beat 4 eggs with 1 cup sugar until light yellow and frothy. SLOWLY (“slowly is holy!”) mix the chocolate mixture into the egg mixture, blending the whole while. This may test your coordination a smidge, but again, I have faith that you can do it. Next, add the dry mixture. Keep blending the whole time, stopping only to scrape down the sides of the bowl.
Now for the fun part: blend in 10 oz. of Guinness. Ok, now I KNOW that Guinness comes in 12 oz. bottles! I GET IT! So WHAT DO YOU DO WITH THAT EXTRA TWO OUNCES?! Do you even have to ask? DRINK DRINK DRINK! Yum yum, cook’s treat!
After you chug, continue blending the beer/chocolate/flour/sugar mix until smooth and well mixed. It should smell real liquor-y and if you taste it, it will taste like booze with a little chocolate mixed in. YAY!
Take about 2/3 of this chocolatey gooeyness and spread it into a greased 9”x13” pan. It’s good to try to get chocolate absolutely EVERYWHERE when you do this. Some suggestions: on the counter, the table, your new iPhone, the crotch of your yoga pants, your sweater (I HOPE you didn’t bother wearing an apron! Those are for AMATEURS, not YOU!), the floor, the refrigerator door, and perhaps the bottom of the right foot of your tights. This makes the experience more enriching.
Once you’ve got 2/3 of the chocky stuff in the pan, take the cream cheese stuff and smear ALL of it in a layer on top of the chocky stuff. Then smear the rest of the chocky stuff on top of THAT.
Hopefully you’ve timed this so that your two roommates get home from work RIGHT at the height of your messiness. They will be extra appreciative and really glad they let you move in with them.
Now take a knife—just a BUTTER KNIFE, calm down already!—and swirl it through the brownie batter to make pretty swirls of cream cheese in the chocolate mixture. Don’t overmix it (that’s too much work!), just give it a little whirl.
Bake the brownies in an oven preheated to 375 (WHOOOPS! Forgot to tell you to preheat that sucker! MY BAD!) for about 30-40 minutes. It’s really hard to tell when brownies are done, so I just leave them in for the appropriate amount of time and hope for the best.
While you’re waiting for them to bake, you COULD start cleaning up the kitchen… but you probably forgot to buy paper towels, didn’t you? So I would just go watch the latest episode of Dance Moms instead (Who’s on top of the pyramid?! What awesome solo is Maddy doing this week?! Has Abbey developed vocal nodes from screaming at those little girls yet?!)… But hey, up to you.
FLASH FORWARD. When time’s up, remove the brownie pan from the oven. TURN OFF OVEN. DO NOT FORGET TO DO THIS. IT MAKES ROOMMATES AND LANDLORD UPSET.
Let the brownies cool completely in the pan. While that’s happening, make the Jameson Glaze! Heat 3/4 cup of heavy cream (hellooooo, cholesterol!) over medium heat until little bubbles form on the sides. Remove from heat, and mix in 16 oz. of chopped chocolate. Again, when it comes to chocolate, GIVE ME DARK OR GIVE ME DEATH! But do what you will… Stir gently until melty, then add about 2-3 tablespoons of Jameson, (The recipe says 2-3 TEASPOONS, but PUH-LEASE! You want this glaze to put hair on your chest, right? YES), and stir some more.
When the brownies are cool, pour the glaze ALLLLLL over the top of them and spread it around. Leave them in the pan while you do this, the sides of the pan help keep the glaze from running off!
Chill thoroughly. I actually put my brownie cake in the freezer for a couple of hours. When the cake is chilled to the bone, remove from fridge/freezer and cut into small squares.

Or, you know, just grab a fork and a few close friends and go to town. Wear green, sing drinking songs, knock back a few pints, speak in fake Irish brogue, and generally enjoy being a drunky-pants in celebration of THE GREATEST FREAKING HOLIDAY IN THE WORLD!!! HURRAH!!!
*If you really want to make this recipe, and would like to see it written in a more traditional form (i.e., the form in which I originally found it), you can do so by clicking HERE. Enjoy!














