Boozy St Patrick’s Day Brownies
Irish Coffee Brownies
makes 2 to 3 dozen
3/4 cup (11/2 sticks) unsalted butter, plus more for the pan
4 ounces semisweet chocolate, bar or chips
1 cup granulated sugar
1/2 cup brewed coffee
2 tablespoons whiskey
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
4 ounces cream cheese
2 cups powdered sugar
2 tablespoons Irish cream liqueur
Preheat the oven to 350˚F .
Grease a 9-inch square baking pan with butter and set aside.
Combine the butter, chocolate, sugar, coffee and whiskey in a small saucepot. Place the pot over medium heat and stir occasionally with a wooden spoon until the chocolate is melted and smooth. Remove the pan from the heat and stir in the eggs and vanilla. Fold in the flour and salt until fully incorporated. Pour the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool completely on a rack before cutting or icing.
For the icing, cream the butter and cream cheese with an electric mixer. Gradually beat in the sugar and mix until smooth. Beat in the Irish cream. Ice the cooled brownies.