Culver City Observer -

 
 

By Cheryl Giraud
Special to the Observer 

The Recipe Spot

 

March 11, 2013



Luck O’ The Irish Brownies

If thoughts of Irish whiskey, corned beef and cabbage, and visions of dancing leprechauns are beginning to cloud your head, you are probably right in thinking that this Sunday is St. Patrick’s Day.

Although some details are still unclear about St. Patrick’s life, Ireland’s esteemed patron saint, March 17 commemorates the death of St. Patrick, 461 A.D. at Saul, Downpatrick, Ireland.

As an integral part of Irish history during the fifth century, St. Patrick was the Christian missionary whose work focused on converting the mostly Pagan country of Ireland to Christianity.

Situated off the northwest coast of Europe, the “Emerald Isle” has many legends surrounding St. Patrick’s work in Ireland. One legend says that St. Patrick used the shamrock to teach the unbelievers about the Trinity.

As a religious holiday in Ireland, St. Patrick’s Day is celebrated by the Irish descent and non-Irish worldwide with street parades, singing Irish songs and downing a pint or two of Guinness.

Because the day brings out the green in everyone, don’t forget about wearing something green. Thought to be an American tradition that began in the 1700s, St. Patrick’s Day revelers believe that those not wearing green, gives the pesky leprechauns an opportunity to pinch the abstainers.

The most widespread celebration of Irish culture in America is eating the ubiquitous corned beef and cabbage.

But St. Patrick’s Day isn’t complete until a tasty dessert is served to go along with the quintessential Irish coffee after the corned beef and cabbage feast.

This easy to prepare recipe for Bailey’s Irish Cream Brownies will have you doing the Irish jig in no time at all, because after all, it’s the one day of the year where everyone is “Irish.”

Erin go Bragh!

Bailey’s Irish Cream Brownies

½ cup (1 stick) unsalted butter

4 oz unsweetened chocolate, chopped

3 eggs

1 ½ cups sugar

1 TBSP. Bailey’s Irish Cream Liqueur

¾ cup plus 2 TBSP all-purpose flour

1 cup chopped walnuts or pecans

Bailey’s Irish Cream Frosting (optional)

Preheat oven to 325 degrees. Grease a 9-inch square baking pan. Stir butter and chocolate in heavy medium saucepan over low heat until melted. Whisk eggs and sugar in bowl. Add the warm chocolate mixture and Bailey’s Irish Cream Liqueur. Whisk to blend well. Whisk in flour- a little at a time. Add the nuts. Pour into prepared pan. Bake about 22 minutes, or until a toothpick inserted comes out with moist crumbs attached. Cool completely on rack and then frost. Store chilled in an airtight container.

Bailey’s Irish Cream Frosting (optional)

8 oz cream cheese- room temperature

1 cup powdered sugar

1 or 2 TBSP. Bailey’s Irish Cream

Milk or cream- if necessary

Beat the cream cheese until smooth. Gradually add the powdered sugar until the mixture is smooth. Stir in the Bailey’s Irish Cream and stir until the mixture is spreadable. Add a touch of milk or cream if necessary.

CherylG916@gmail.com

 

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