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 350˚F – we have a ‘wee’ bit of baking to do.

Ingredients

Directions

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.



Makes approximately 16 brownies. Print this Recipe

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