Irish Cream Swirl Brownies + McCormick Giveaway

Happy March everyone! This month puts me in the mood for mint, shepherd's pie, and corned beef. It also makes me homesick for Ireland. I studied abroad in Ireland for a semester, so March is a rough time because I want to go back. I saw a sign at the store that said "I left my heart in Ireland." Truth. So if I can't go to Ireland, I'll just bring Ireland to my kitchen, starting with these Irish Cream Brownies. A fudgy brownie layer topped with an Irish cream cheese layer.





These Irish Cream Brownies are made with Bailey's liquor (yes, booze. I had a coworker ask what Irish cream was). I rarely go to the liquor store (ps PA alcohol laws are terrible), so I had a feeling I'd have to buy a big bottle just for a few tablespoons. At first I noticed two sizes - large and small. Then I looked over and noticed something better. A fridge pack of four tiny bottles. How perfect is this? There wasn't much of a price difference either. Now instead of having a giant bottle in my fridge for the next two years, I can open a little bottle, use what I need, and refrigerate until the next recipe while keeping the unopened bottles in the pantry.



The recipe is adapted from McCormick, who always has such flavorful recipes. With these brownies, they focused more on creativity than from-scratch baking. You can use a brownie mix like it calls for or you can use your favorite 9x9 recipe. I used Dorie Greenspan's brownie recipe (although I messed it up). McCormick also called for green food coloring, but when I see green, I think mint. Bailey's gave it a nice caramel color, so I didn't bother with coloring.



As you can see, the brownie layer is thin, but I promise if you make these, they will be thicker. You see, I have this magical ability to instantly cut a recipe in half when I read it. When I see 2 eggs, I think 13x9 pan, so I cut it in half for 9x9. The best part? I read the recipe ahead of time so I could set my ingredients out at room temperature. I had 3 eggs, 2 for the brownie batter and 1 for the cream cheese layer. I made the batter first. When I got to the eggs, I'm thinking 1 egg for this and 2 for the cream cheese layer. When I poured the batter into the pan, I thought hmm maybe cutting 13x9 doesn't make thick 9x9 brownies? I tried to reserve some for the top to swirl in, but I simply didn't have enough. Did it dawn on me that I messed up? Nope, not yet. When I made the cream cheese layer and used 1 egg, did I realize I messed up? Nope, I thought why do I have an extra egg? Maybe I didn't take into account that I cut the recipe in half when I was getting ingredients. THEN it hit me. I wasn't supposed to cut the brownie batter in half. Too late now!

Normally I wouldn't blog when I mess up, but I wanted to tell you about this awesome giveaway I'm doing with McCormick. They paired up with me to send some Irish love to your kitchen, which includes cupcake liners, peppermint extract, green food coloring, and vanilla extract.



To enter, leave a comment answering this question What would you make if you won this kit? To give you some ideas, here are recipes by McCormick:

• Luck-o-the-Irish Cake Pops
• Emerald Mint Milkshake
• Green Velvet Cupcakes
• Green With Envy Cheesecake Bars

The deadline is Monday, March 12 at midnight EST. Open to US residents only.

There are also some extra entries you can earn. Leave one comment for each
item completed. You must answer the question before any of these extra comments will count:

1. Follow me on Twitter @chocolatemoosey. Leave a comment with your Twitter name.

2. Retweet the giveaway "Celebrate St. Patrick's Day w Irish Cream Brownies and McCormick Giveaway from @chocolatemoosey http://bit.ly/xqXGr1" Leave a comment with your Twitter name.

3. Like my Facebook fan page. Leave a comment with your name (first name and last initial is fine).

4. Like McCormick on their Facebook fan page. Tell them Chocolate Moosey sent you. Then leave me a comment.

5. Follow at least one of my boards on Pinterest. Leave me a comment with your Pinterest name.

Irish Cream Swirl Brownies

Brownies

• 5 Tbsp butter, cut into pieces
• 4 oz bittersweet chocolate, broken into pieces
• 2 oz unsweetened chocolate, broken into pieces
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp instant espresso powder (optional)
• 1/4 tsp salt
• 1/3 cup flour

Cream Cheese Layer

• 1 tsp vanilla
• 8 oz cream cheese, softened
• 1/4 cup sugar
• 2 Tbsp flour
• 1/4 cup Irish cream liqueur
• 1 egg

1. Preheat the oven to 325F. Line a 9x9 square pan with foil then grease the foil with cooking spray or butter.
2. For the brownies: in a heatproof bowl over a saucepan of simmering water, melt together the butter and both chocolates until melted. Remove the bowl from the heat and whisk in sugar. Whisk in each egg. Add the vanilla and espresso powder, if using. Add salt and flour; stir until incorporated. Reserve 1 cup of brownie batter. Spread the rest into the bottom of the pan.
3. For the cream cheese layer: in a medium bowl, beat together cream cheese, flour, and sugar until smooth. Beat in liqueur and egg. Pour over the brownie layer. Drop reserved brownie batter by spoonfuls on top and swirl with a knife for a marble effect. Bake for 30-35 minutes or until a thin knife comes out clean. Cool completely before cutting.

Makes 16 brownies

Source: Dorie Greenspan and McCormick