Irish Whiskey Brownies Food

BAILEY'S IRISH CREAM BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.
• Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
• Spread the batter into the prepared jelly roll pan.
• Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely.
• Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.
• Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.

IRISH WHISKEY BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies; stir in toffee bits. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Place pan on cooling rack.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cocoa, salt, whiskey and vanilla. Heat to boiling, stirring constantly; remove from heat. Using whisk, gradually beat in powdered sugar. Return to heat; cook over medium heat about 2 minutes, stirring constantly, until mixture is pourable.
• Pour hot frosting over warm brownies; spread over top until smooth. Cool completely, about 2 1/2 hours.
• Using foil to lift, remove brownies from pan, and peel foil away. Cut into 6 rows by 4 rows.

IRISH BROWNIE WHISKEY

Steps:

• Preheat the oven to 350 degrees and line a 9x9 brownie pan with parchment paper.
• Then in a bowl or stand mixer, you want to mix up your brownie batter, according to the package.
• Pour brownies into the pan, and bake as directed on your box.
• While your brownies are cooling off on a baking rack, work in your whiskey frosting.
• Melt butter and chocolate together and whisk until they are smooth.
• IN a bowl add your powdered sugar, half and half, whiskey and vanilla. Slowly mix in the chocolate and butter mixture.
• Once brownies are cooled pour frosting over the brownies.

IRISH COFFEE BROWNIES

Steps:

• Whisk the flour, brown sugar, cocoa powder and salt in a medium bowl. Whisk the egg yolks, vegetable oil, coffee and coffee extract in another medium bowl. Whisk the egg mixture into the flour mixture until smooth. Divide the batter among four 10-ounce microwave-safe coffee mugs.
• Microwave the mugs, one at a time, until the brownies are slightly firm and puffed, 1 1/2 minutes. Pour 1 tablespoon liqueur over each brownie when it comes out of the microwave. Set aside to cool slightly and let the liqueur soak in, at least 10 minutes.
• Meanwhile, combine the heavy cream and confectioners' sugar in a medium bowl. Beat with a mixer on medium-high speed until medium-stiff peaks form, 1 to 2 minutes. Beat in the remaining 1/4 cup liqueur until just combined (do not overbeat). Top the brownies with the whipped cream and dust with cocoa powder.

26 IRISH DESSERTS (+SHAMROCK SHAKES)

Steps:

• Blend the coloring, mint extract, and ice cream.
• Use the chocolate syrup to drizzle around inside of tall glasses.
• Top with whipped topping and sugar.

IRISH COFFEE BROWNIES

Steps:

• Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly.
• Remove from heat.
• Add eggs and 1 teaspoon vanilla; beat lightly just until combined.
• Stir together flour, baking powder, and baking soda in a bowl; set aside.
• Stir together milk and 1/4 cup whiskey; stir in coffee crystals.
• Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition.
• Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
• Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack.
• Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla.
• Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.
• If desired, sprinkle with additional chopped nuts. Makes 36 brownies.

IRISH WHISKEY BROWNIES WITH WHISKEY GANACHE

Steps:

• Preheat oven to 350°F Grease a 9x13" pan and line bottom and long sides with parchment paper overlapping sides.
• Warm unsweetened chocolate and butter in saucepan over medium heat until chocolate is just melted. Whisk until smooth and remove from heat.
• Stir in sugar, then eggs, and 2 tbsp of the whiskey. Gradually stir in the flour and salt.
• Pour into prepared pan and bake until almost set (toothpick inserted into center should have moist crumbs clinging to it) about 25 to 30 minutes. DO NOT OVERBAKE.
• Let cool completely. Loosen edges at side with knife and using parchment paper carefully lift brownies from pan.
• Bring cream to a simmer and add bittersweet chocolate. Turn off heat and and let stand until chocolate is softened. Whisk until smooth; then whisk in the remaining 2 tbsp whiskey. Drizzle over brownies and spread to smooth. Let cool completely before cutting.