Who’s ready for St. Paddy’s this year?
If you remember, three (wuuut?) years ago I posted these Irish Car Bomb Cupcakes. So much booze and sugar! The best things.
Well, this year, I have brought this triple boozy dessert back to life again! But this time it’s a little easier. Don’t get me wrong, those cupcakes are fan-friggen-tastic and everyone should try making them. But they do take some time and more effort.
This time, I wanted to make something that didn’t require a piping bag or that much patience. That’s why brownies were the best answer! Super moist Guinness brownies. Rich dark chocolate ganache spiked with Jameson. And sweet decadent Bailey’s buttercream. YAS.
Every year at St. Patrick’s Day I think about my amazing trip to Ireland with my sister Caroline when I was studying abroad in college. I miss being able to just hop on a plane for less than $100 and be in another country. You can’t even fly to SoCal for less than $200 these days. Womp.
But Ireland was one of my favoritest trips that year. I just loved the people (SO friendly), the fooood (SO much soup and Irish bread with butter. And scones!! Mmm) and it was just absolutely beautiful there. I can’t wait to make a trip back there someday.
1/2 cup unsalted butter, melted and cooled slightly
2 cups sugar
3/4 cup Guinness Stout
1 teaspoon vanilla
1 teaspoon espresso powder (optional)
1 teaspoon salt
1 cup all purpose flour
2/3 cup Hershey’s dark cocoa powder
Jameson Ganache: (Adapted from Smitten Kitchen)
8 ounces bittersweet chocolate, roughly chopped
2/3 cup heavy cream
1 tablespoon plus 1 teaspoon Jameson whisky (or to taste)
Bailey’s Buttercream: (Adapted from Smitten Kitchen)
8 ounces unsalted butter, room temperature
2 1/4 cups sifted powdered sugar
1 mini bottle Bailey’s Irish Cream (or about 3 tablespoons)
Brownies: Preheat the oven to 350 degrees and prepare a 9×9 square baking pan by buttering it and lining with parchment paper (leave a tab on two sides to be able to pull the brownies out when baked). In a mixing bowl, whisk together the butter, sugar, Guinness and vanilla. Add one egg at a time and mix until incorporated. Sift the flour, salt and cocoa powder into the wet ingredients and fold in. Pour into your pan and bake for 38-40 minutes until a tooth pick inserted comes out with a few crumbs. Allow to cool.
Ganache: While your brownies are baking, in a small saucepan, bring the cream to a boil (watch it carefully so it doesn’t boil over). Pour over the chocolate and let sit for a minute before whisking. Add in the Jameson, and mix until incorporated. Allow to sit at room temperature until it becomes spreadable (this happened while my brownies cooled).
Buttercream: Beat the butter in a stand mixer on high until light and fluffy. Add in the sifted powdered sugar 1/2 cup at a time, beating thoroughly in-between. Add in the Bailey’s and beat until combined.
Assembly: Once cool, remove the brownies from the pan. Spread on a thick layer of the Jameson ganache and put in the freezer for about 10 minutes to set. Then spread over the buttercream, and chill again so you can slice them. Use a knife warmed in hot water (and wiped dry with each cut) to slice into squares. Decorate if desired with green sprinkles. Serve at room temperature or slightly chilled.
I’ve only ever tried a real Irish Car Bomb drink maybe once? I actually don’t really like Guinness (or whisky for that matter). But a newish favorite drink of mine is a Perfect Velvet, which is Guinness and Cider! It makes the Guinness not so bitter and blegh.