When thinking about a sweet that has a touch of the Irish in honor of St. Patrick’s Day, I look for something that entertains the taste buds rather than exemplifies the wearing o’ the green. In short, green cookies seem a bit obvious. Today, I am into subtle.
Irish Cream Coffee Brownies with Spirited Whipped Cream is laced with Bailey’s Irish Cream and thus a healthy dose of whiskey. It’s in the brownie and also in the homemade whipped cream. This brownie is my sweet interpretation of Irish coffee, a boozy caffeinated drink born at the Buena Vista Cafe in San Francisco. That’s where I got my first taste of this delicious hot drink. It’s flavors lend themselves to sweet experimentation.
Like most brownies, this recipes calls for melted chocolate (semi-sweet chocolate chips) and butter which lowers your prep time since there’s no need to wait for butter to come to room temperature. I like that. A teaspoon of instant coffee deepens the chocolate flavor without making them mocha. Another subtle touch. Likewise, the Bailey’s liqueur. It’s just enough to make them know there’s something different going on. This is not an overly sweet brownie, but it is rich and thick.
Resist the urge to use the whipped cream that makes that shhhhhhh sound. Or scoop it out of the tub. Make your own so you can add more Bailey’s. It will keep for days in the refrigerator in an airtight container. (I scoop some into my morning coffee, too.) To build more volume in the cream, I put my bowl and beaters in the freezer for about 45 minutes before whipping.
I have made these brownies several times and find they are best when cooled completely before cutting. That means about 90 minutes. Plenty of time to enjoy your corned beef and cabbage dinner.
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup semisweet chocolate chips
- ¼ cup butter
- 1 cup sugar
- 1 teaspoon instant coffee
- 2 large eggs
- ¼ cup Irish cream liqueur
- 1 teaspoon vanilla extract
- For topping:
- 2 cups cold whipping cream
- 1 heaping tablespoon sugar
- 1 tablespoon Irish cream liqueur
- Preheat oven to 350 degrees.
- Note: When measuring flour and cocoa, lightly spoon them into measuring cups and level with a knife. Combine flour, cocoa, baking soda and salt in a small bowl, stirring with a whisk.
- Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave on high for 1½ minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar, instant coffee, eggs, Bailey's and vanilla, stirring well with a whisk. Microwave at high for a minute or until sugar dissolves, stirring halfway. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch-square baking pan coated with cooking spray. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely on a wire rack.
- To make topping, beat cream, sugar and Bailey's in a cold bowl with chilled beaters until stiff peaks form. Dollop on top of brownies.