Irish Cream Brownies

These are delicious (assuming you like irish cream!)!

I made them as a test batch for a St Patty’s day luncheon we’re having at work — wanted to make sure they were, err, “suitable” for work, while still containing booze!

They most certainly are — delicious!

(Culinary Concoctions by Peabody)

For the cream cheese swirl:

3 ounces cream cheese, room temperature

2 tablespoons unsalted butter, room temperature

¼ cup sugar

1 large egg

1 tablespoon all purpose flour

2 tablespoons Bailey’s Irish Cream

For the Brownies:
6 ounces sweet baking chocolate (I used German sweet, you can use semisweet), chopped

3 tablespoons unsalted butter, room temperature

½ cup sugar

2 large eggs

½ cup all purpose flour

½ tsp baking powder

¼ tsp salt

2 tsp vanilla extract

1 cup semisweet chocolate chips

For the Glaze:
4 ounces sifted powdered sugar

1 tablespoon Bailey’s Irish Cream

milk to thin out (amount will vary)

Directions
– Preheat oven to 350°F

– Lightly butter 8-inch square nonstick baking pan

– Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy

– Gradually add sugar and beat until well blended

– Beat in egg, Mix in flour, Irish Cream, and vanilla. Set mixture aside

-Stir baking chocolate and butter in heavy small saucepan over low heat until smooth, Cool slightly

– Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes

– Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips.

– Spread half of chocolate batter (about 1 1/4 cups) in prepared pan

– Using rubber spatula, spread cream cheese mixture over chocolate batter

– Spoon remaining chocolate batter over top of cream cheese mixture

– Using tip of knife, gently swirl through batter, forming marble design.

– Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes

– Make glaze: Combine powdered sugar and Irish cream. If too thick thin out with milk

– While still warm brush (using a pastry brush) glaze over brownies

– Let sit for 15 minutes

– Cut into squares