Okay, so I promise I’ll get back to posting healthier meal-related recipes soon. I’ve just been working on a three-part series over at Foodwhirl and that has taken up a good portion of my time lately. I got some great stuff in my produce box this week, though, so I’m planning on making some interesting dishes starting tomorrow.
Today, however, is St. Patrick’s day, and I wanted to commemorate it with a yummy dessert. I’ve already made Irish Car Bomb Bread Pudding this week, as well as my first attempt at macarons, so I certainly didn’t need to make another sweet treat. However, I took all the macarons to work (and oddly enough, they all got eaten), and the bread pudding didn’t last long, either. So, I decided to adapt my tried and true brownie recipe to fit the occasion. Hey – I made it healthier by using whole-wheat flour, right?
1/4 cup Baileys Irish Cream
4 oz. cream cheese
1/2 stick butter (4 tablespoons)
2 oz. unsweetened chocolate
1 cup sugar
1 teaspoon vanilla
1/2 cup whole-wheat flour
Begin by preheating your oven to 350F. Line an 8×8 square baking dish with foil and spray with non-stick spray.
Melt butter and chocolate in a saucepan over medium heat. Set aside to cool.
Cream together the Baileys and cream cheese.
In a separate bowl, mix together sugar, eggs and vanilla with a hand mixer (or by hand) until light yellow in color. Add the cooled butter and chocolate mixture and mix to combine. Add the flour and mix just to combine – do not overmix.
Dot the Baileys and cream cheese mixture onto the top of the brownie batter. Using a skewer or knife, marble the cream cheese mixture into the brownie mixture.
Once marbled, bake on a rack in the center of your preheated oven for 30 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Allow to cool in the pan on a rack for 15 minutes or so. Remove from the pan using the foil and let cool the rest of the way on the rack.
Makes approximately 16-20 1-inch square brownies.