St. Patrick's Day Murphy's Brownies
St. Patrick’s Day Murphy’s Brownies
In honor of St. Patrick’s Day, Peter, our in-house wine guru, passed along this recipe saying it’s a “must try” for readers. Adapted from Tate’s Bake Shop in New York state, the original recipe called for Guinness, but we’re swapping that for Murphy’s. This is a chocolaty treat you’ll thank the luck o’ the Irish for. Yield: 16 brownies.
- 3/4 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/4 tsp. salt
- 12 oz. high quality milk chocolate, chopped
- 6 TBL salted butter, cut into pieces
- 4 eggs, room temperature
- 3/4 cup sugar
- 1/4 cup dark brown sugar, packed
- 1 1/4 cup Murphy’s Draught Style Stout — find a 4 pk. at Sigona’s on sale for $5.99. Price valid through 3/22/11.
- 1 cup dark chocolate chips
Directions: Preheat oven to 325F degrees. Butter and line with parchment paper a 9-inch square pan. Set aside.
Melt milk chocolate and butter together until just melted, either in the microwave or in a small pot. Set aside to cool.
In a small bowl, combine flour, cocoa powder and salt. Whisk together and set aside.
In a large mixing bowl, beat eggs and sugar together, using a whisk attachment, until light and fluffy.
Beat in chocolate mixture until smooth. Scrape down bowl.
Stir in flour mixture and mix, scraping down side of the bowl.
Stir in Murphy’s until just combined.
Pour batter into prepared pan and sprinkle the top evenly with dark chocolate chips.
Bake for 50 minutes or until a toothpick comes out almost clean. NOTE: Do not cover, bake, but bake a bit longer than a normal brownine.
Remove from oven and let cool in the pan. Cut into squares and serve.
Top ’em with a little Bailey’s Whipped Cream: in a large mixing bowl, beat 2 cups heavy cream and 2 TBL sugar together using a whisk attachment. When just staring to stiffen, pour in 1/2 cup Bailey’s Irish Cream and continue to mix until soft peaks form. Serve a dollop on top of each plated brownie.