Wednesday, March 16, 2011
Boozy Treats for Preggos
I don't get to drink my favorite St. Patrick's Day drink this year. And no, I don't mean green beer. I mean the offensively titled Irish Car Bomb, which we can't even order in our favorite Irish Pub back in RI because the owners refuse to serve it. It pisses them off and I totally get it. However, that wouldn't have stopped me from popping into any other Irish Pub on St. Patrick's Day (or any other day, who am I kidding?) to chug down one or two or four of those delicious concoctions. They taste just like coffee milk. (Don't feel bad if you have never had coffee milk, it's a Rhode Island thing, albeit one worth every creamy swig if you can get your paws on it.) You can get an Irish Car Bomb almost anywhere these days, but I am forced to abstain unless the Baby Bean decides to do right by his mama and get here today. Cross your fingers for me and the massive amounts of spicy food I've been consuming all week.
To soothe my cravings, I've revamped my old recipe for Irish Car Bomb Brownies. I still refuse to make brownies from scratch, despite my success with those amazing Bon Appetit Brownies. I'm just too lazy. Plus, St. Patty's Day is tomorrow, and in case you have only a few minutes to throw together a party dessert, these are your best friend. People will love you for them. Bring along the leftover Irish Cream (if there is any, that is!) and they'll love you even more. Just make sure you don't eat them all yourself.
Marbled Irish Cream Brownies
1 box of Ghirardelli Double Chocolate Brownie Mix
1/4 c. Samuel Adams Chocolate Boch (or you can use a stout)
1/3 c. vegetable oil
4 oz. softened cream cheese
1/8 cup heavy cream
1/4 cup Irish Cream
scant 1/2 lb. powdered sugar
Preheat oven to 325 degrees. Line a 9x9 glass baking dish with foil and spray with cooking spray.
In a medium bowl, beat cream cheese until fluffy. Continue beating as you slowly pour Irish Cream into the mixture. Don't worry if it looks curdled, it will smooth out! Once incorporated and smooth, add cream, beating constantly. Slowly add sugar (1/2 cup at a time), beating constantly. Set aside.
In another medium bowl, whisk egg with oil and beer until combined. Add brownie mix and stir until just combined. Pour brownie batter into the prepared pan. Spoon cream cheese mixture onto the top of the brownie mix and swirl with a knife to marble. Bake for 60 minutes or until a tester inserted in the center comes out with a few crumbs stuck to it. (Slightly underbaked is always better than overbaked for brownies!)
Cool completely in pan. Remove from pan and slice into bars with a knife dipped occasionally into hot water and wiped clean. These are fudgy and can be messy to cut!
This post is linked to:
Hearth and Soul
Fresh Clean and Pure Fridays