Irish Car Bomb Brownies

Preheat the oven to 375 F. Line a 9X13-inch baking dish with foil, and make sure that some foil hangs over the sides (you’ll use this as a handle to lift the brownies out of the pan when done). Set aside.

For the Bailey’s Irish Cream filling:

In a medium sized bowl, cream the cream cheese and 1/3 cup sugar together until completely smooth. Add 1 egg and 1/4 cup Bailey’s Irish Cream and beat until smooth. Set aside.

For the brownies:

Mix the flour, cocoa powder and salt in a small bowl. Set aside.

Then melt the butter and 12 ounces of chocolate together in the microwave, in 30 second increments. Make sure to stir after each increment, and stop once the mixture is smooth or you’ll scorch it.

In a large bowl, use a mixer to beat together 1 cup of sugar and 4 eggs until light and fluffy. Then slowly add the melted chocolate into the egg mixture while the mixer is running.

Slowly add the flour mixture into the chocolate mixture. Scrape the sides of the bowl and mix in the beer.

Pour half of the brownie batter into the prepared pan. Top with the Bailey’s cream cheese swirl mixture. Then add the rest of the brownie batter. Use a spatula to swirl the two mixtures together.

Bake for 30-40 minutes, until a toothpick inserted into the middle comes out clean.

Allow the brownies to cool completely in the pan.

Then pour the heavy cream, Irish whiskey, and 1 pound of chopped chocolate into a microwave safe bowl. Microwave for 1 minute, then stir until smooth. Microwave for another 30 seconds if it’s not totally melted and smooth.

Pour over the top of the cooled brownies and smooth with a spatula.
Place in the fridge long enough for the ganache to set.

Using the foil edges, carefully lift the brownies out of the pan. Cut and serve. (The brownies cut much better while they are cold, but taste better at room temperature.)

Makes 12-36, depending on the size.