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Luck ‘O The Irish Brownies

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As luck would have it, I have the perfect recipe to help you celebrate St. Patrick’s Day – Luck ‘O The Irish Brownies.  These brownies taste amazing and may even have you dancing a jig after one bite.  They’re made with Hodgson Mill Brownie Mix with Whole Wheat Flour and Milled Flax Seed, so you know right away that they’re going be better for you than your average brownie – 100% whole grains will do that for you.  Next, a tasty cream cheese batter that’s flavored with Irish liqueur is swirled into the deeply chocolate whole wheat brownie batter which creates a cheesecake-like top to the brownies.  Even though these brownies have an adult spin with the liqueur, the flavor isn’t overwhelming and can be omitted and replaced with extra vanilla extract if you’d prefer.  So, turn your oven on to 350ºF – we have a ‘wee’ bit of baking to do.

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To get started, pull out a box of Hodgson Mill Brownie Mix with Whole Wheat Flour and Milled Flax Seed, some chocolate chips, a block of cream cheese and a bottle of Irish liqueur.  I used Bailey’s Irish Cream liqueur, but any brand will do.  I may try caramel Irish liqueur next time – the possibilities are endless for flavoring these brownies.

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Next, put the butter in a microwave-safe bowl and microwave it for 50 seconds or until it’s completely melted.  Allow the butter to cool for a few minutes before whisking in the eggs, egg yolk and vanilla.  This is an important step, because if the butter’s too hot it will scramble the eggs – you don’t want that to happen.

Pour in the brownie mix and baking powder and whisk everything together until it’s glossy and smooth.

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Stir the chocolate chips into the batter.

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Scoop out a heaping half-cup of brownie batter and set aside.  Line an 8- or 9-inch square baking pan with foil and spray the foil with non-stick cooking spray.  Be sure to leave a one or two inch foil overhang on the sides of the pan so it’ll be easy to lift the brownies out of the pan once they’re cooked and cooled.

Spread the remaining batter in the foil-lined pan and set aside.

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In a medium-sized bowl, mix together the cream cheese, sugar, egg, flour, Irish liqueur and vanilla extract.  If you want to omit the liqueur, add an extra teaspoon of vanilla extract instead.

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Spread the cream cheese mixture over the brownie batter in the pan.

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Next, drop tablespoon-sized portions of the reserved brownie batter on top of the cream cheese mixture.

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Using a butter knife, swirl the brownie batter into the cream cheese layer.  The brownie batter is very thick, so it won’t completely swirl together, but do the best you can – it’ll all work out in the oven.

Bake the brownies in a 350˚F oven for 35 minutes or until a toothpick inserted in the middle of the brownies comes out relatively clean.

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This is what mine looked like after being baked.  Don’t fret if you end up with cracks – you won’t even notice them after you cut the brownies up and take a bite.

Cool the brownies in the pan on a rack until they’re completely cooled.  Put the pan of brownies in the refrigerator for at least two hours before serving.  Once chilled, remove the brownies from the pan by lifting up on the foil ends and placing the brownies onto a cutting board.  Peel the foil down around the edges and cut the brownies into as many pieces as desired.  Chilling the brownies makes cutting them much easier and adds to the dining experience – much like how cheesecake is served.  Yum!

Store the brownies in an airtight container in the refrigerator for up to a week.

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Whether you’re truly Irish, Irish for the day, or you’re just looking for a reason to make some great brownies; these Luck ‘O The Irish Brownies are the perfect way to celebrate St. Patrick’s Day.  They’re rich and chocolaty with a creamy cheesecake-like topping that has a mild Irish liqueur flavor. Because these brownies begin with Hodgson Mill Brownie Mix with Whole Wheat Flour and Milled Flax Seedyou can feel good about the whole grains you’re including in this delicious dessert.   My family was so crazy about these brownies that I had to hide some in the back of my refrigerator to keep my little leprechauns from snitching them all.  Happy St. Patrick’s Day! Enjoy!

 

Luck ‘O The Irish Brownies

Ingredients

Brownie

Topping

  • 8 oz. softened cream cheese
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 Tbsp. Hodgson Mill Naturally White Flour
  • 2 Tbsp. Irish liqueur such as Bailey's, or 1 tsp. vanilla extract
  • ½ tsp. vanilla extract

Instructions

Melt the butter in a microwave safe bowl for 50 seconds or until the butter is completely melted.  Allow the butter to cool for a few minutes and then whisk in the eggs, egg yolk and vanilla.  Pour the brownie mix and baking powder into the bowl and whisk everything together until it’s glossy and smooth. Stir the chocolate chips into the batter.  Scoop out a heaping half-cup of brownie batter and set aside.  Line an 8- or 9-inch square baking pan with foil and spray the foil with non-stick cooking spray.  Leave a one or two inch foil overhang on the sides of the pan so that it’s easy to lift the brownies out of the pan once they’re cooked and cooled.  Spread the remaining batter in the foil-lined pan and set aside.

In a medium-sized bowl, mix together the cream cheese, sugar, egg, flour, Irish liqueur (or additional vanilla extract) and vanilla extract.  Spread the cream cheese mixture over the brownie batter in the pan. Drop tablespoon-sized portions of the reserved brownie batter on top of the cream cheese mixture. Using a butter knife, swirl the brownie batter into the cream cheese layer.

Bake the brownies in a 350° F oven for 35 minutes or until a toothpick inserted in the middle of the brownies comes out relatively clean.  Cool the brownies in the pan on a rack until they’re completely cooled.  Put the pan of brownies in the refrigerator for at least two hours before serving.  Once chilled, remove the brownies from the pan by lifting up on the foil ends and placing the brownies on a cutting board.  Peel the foil down around the edges and cut the brownies into as many pieces as desired.

Store the brownies in an airtight container in the refrigerator for up to a week.

Servings

Makes approximately 16 brownies.


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Author: Holly






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