Ingredients:
Brownies:
4 oz. bittersweet chocolate
1 oz. unsweetened chocolate
1/2 cup butter
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
3 large eggs
1 cup flour
Frosting:
1/3 cup Irish Cream liqueur (such as Bailey's)
8 oz. white chocolate, chopped
Instructions:
Brownies-
Pre-heat oven to 325 F.
Line a 8" x 8" baking pan with aluminum foil , leaving at least 2 inches of foil overhanging on all sides (this will help you lift the finished brownies out of the pan).
Set aside.
Melt chocolate and butter together in a saucepan over low/medium heat, stirring constantly.
Remove from heat and cool slightly.
Whisk sugar, vanilla and salt into chocolate mixture.
Whisk in the eggs, one at a time.
Continue whisking mixture until it is shiny and smooth.
Add flour and whisk just until blended.
Pour batter into pan and level top with a spatula.
Bake for about 35 minutes, or until cake tester comes out with a few moist crumbs clinging to it. Cool completely in pan.
Option - buy a box of brownie mix!
Topping-
Gently heat liqueur to a boil, remove from heat.
Whisk in white chocolate until it is completely melted and mixture is smooth.
Refrigerate until mixture becomes thick enough to spread, stirring occasionally, about 30 minutes.
Spread topping over brownies and refrigerate until cold.
Let stand at room temperature for 30 minutes before serving.
Lift foil to remove it and brownies out of pan,
.
Showing posts with label irish recipes. Show all posts
Showing posts with label irish recipes. Show all posts
Chocolate Irish Creme Cheesecake
INGREDIENTS
1 1/2 cups chocolate cookie crumbs
1/3 cup powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
3 tablespoons flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa.
Add melted butter and stir until well mixed.
Pat into the bottom of a 9 inch springform pan.
Bake in preheated oven for 10 minutes; set aside.
Increase oven temperature to 450 degrees F (230 degrees C).
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour.
Beat at medium speed until well blended and smooth.
Add eggs one at a time, mixing well after each addition.
Blend in the sour cream and Irish cream liqueur; mixing on low speed.
Pour filling over baked crust.
Bake at 450 degrees F (230 degrees C) for 10 minutes.
Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan.
Let cool, then remove the rim of pan.
Chill before serving.
If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs
1 1/2 cups chocolate cookie crumbs
1/3 cup powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
3 tablespoons flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa.
Add melted butter and stir until well mixed.
Pat into the bottom of a 9 inch springform pan.
Bake in preheated oven for 10 minutes; set aside.
Increase oven temperature to 450 degrees F (230 degrees C).
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour.
Beat at medium speed until well blended and smooth.
Add eggs one at a time, mixing well after each addition.
Blend in the sour cream and Irish cream liqueur; mixing on low speed.
Pour filling over baked crust.
Bake at 450 degrees F (230 degrees C) for 10 minutes.
Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan.
Let cool, then remove the rim of pan.
Chill before serving.
If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs
Irish Coffee Cheesecake Recipe for St. Patrick's Day
Ingredients
For the Crust:
16 tablespoon cold unsalted butter, cut into small pieces
½ cup of granulated sugar
1 ¼ cup of all-purpose flour.
¼ cup of rice flour.
½ cup of cocoa powder.
pinch of salt.
For the Cheesecake Filling:
1 ½ lb (three 8oz. packages) cream cheese, at room temperature.
1 cup of granulated sugar.
4 eggs.
1 lb sour cream.
1/3 cup of Baileys Irish Cream.
2 tablespoons of instant espresso powder.
Instructions to make the crust:
With an electric mixer, combine the butter, flour, sugar, rice flour, cocoa powder and salt.
Mix on low until the dough comes together.
Roll the dough into a 9-inch round.
Pat into the bottom of a 9-inch springform tin.
Refrigerate at least 2 hours, overnight is better. Dough needs to be nice and cold.
Once the dough is cold, preheat oven to 300 F
Bake the crust for 30 minutes.
Remove from oven and cool completely.
Instructions to make the cheesecake filling:
Do this while the oven is preheating-
Beat the cream cheese with a mixer on medium until smooth.
Slowly add the sugar, beat until smooth.
Add 1 egg at a time, beating well after each addition.
Stir in the sour cream, the Bailey's Irish Cream, the espresso powder, and mix until smooth.
To make the final cheesecake:
Spread the topping evenly over the crust.
Place the springform tin inside a larger baking pan, then place into oven.
Carefully fill the larger pan halfway with hot water.
Bake for 1 hour 15 mins.
Test if is cooked by gently shaking the pan. The cheesecake should be set but not dry.
Transfer the tin to a wire rack and cool for 30 minutes.
Refrigerate until chilled throughout.
.
For the Crust:
16 tablespoon cold unsalted butter, cut into small pieces
½ cup of granulated sugar
1 ¼ cup of all-purpose flour.
¼ cup of rice flour.
½ cup of cocoa powder.
pinch of salt.
For the Cheesecake Filling:
1 ½ lb (three 8oz. packages) cream cheese, at room temperature.
1 cup of granulated sugar.
4 eggs.
1 lb sour cream.
1/3 cup of Baileys Irish Cream.
2 tablespoons of instant espresso powder.
Instructions to make the crust:
With an electric mixer, combine the butter, flour, sugar, rice flour, cocoa powder and salt.
Mix on low until the dough comes together.
Roll the dough into a 9-inch round.
Pat into the bottom of a 9-inch springform tin.
Refrigerate at least 2 hours, overnight is better. Dough needs to be nice and cold.
Once the dough is cold, preheat oven to 300 F
Bake the crust for 30 minutes.
Remove from oven and cool completely.
Instructions to make the cheesecake filling:
Do this while the oven is preheating-
Beat the cream cheese with a mixer on medium until smooth.
Slowly add the sugar, beat until smooth.
Add 1 egg at a time, beating well after each addition.
Stir in the sour cream, the Bailey's Irish Cream, the espresso powder, and mix until smooth.
To make the final cheesecake:
Spread the topping evenly over the crust.
Place the springform tin inside a larger baking pan, then place into oven.
Carefully fill the larger pan halfway with hot water.
Bake for 1 hour 15 mins.
Test if is cooked by gently shaking the pan. The cheesecake should be set but not dry.
Transfer the tin to a wire rack and cool for 30 minutes.
Refrigerate until chilled throughout.
.
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