Few holidays polarize people like Valentine’s Day. I tend to sway toward team “I don’t give a crap,” but I must admit there are indeed spaces in my heart for both flowers AND chocolates.
Although, truth be told, my Valentine’s interests (much like my birthday interests and, well, every day interests) tend to gravitate more toward the savory. In fact, I’d be much happier with a bouquet of rainbow swiss chard and a box of nigiri (albeit a well-refrigerated box.)
But given the spirit of the day, I’m happy to play along. Whether you’re shmoopy-goopy in luuurrrv or contentedly single, Car Bomb Brownies are, I submit, where it’s at. The dense, dark chocolate is offset with a hint of whiskey and the creamy-tangy cheesecake topping that finds itself deliciously marbled in is spiked with Bailey’s Irish Cream.
As my beloved fellow chefs at Millie’s used to say: “line ’em up!”
Irish Car Bomb Cheesecake Brownies
(adapted from David Lebovitz’s Cheesecake Brownie Recipe)
6 tablespoons unsalted butter, cut into pieces
4 ounces bittersweet chocolate, chopped
1 tablespoon Jameson’s Irish Whiskey
2/3 cup sugar
2 large eggs, at room temperature
1/2 cup flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1/2 cup chocolate chips
8 ounces cream cheese, room temperature
1 large egg yolk
5 tablespoons sugar
1 tablespoon Bailey’s Irish Cream
Preheat oven to 350 degrees. Line a 9×13″ pan with parchment paper, allowing some paper to hang over the sides, and spray lightly.
Over a double boiler, melt butter and chocolate with the whiskey. Stir in sugar. Remove from heat and carefully add room temperature eggs, whisking to incorporate completely. Sift in flour, cocoa powder, and salt; and stir to combine. Fold in chocolate chips. Pour into prepared brownie pan.
In the bowl of a free-standing mixer, using the paddle attachment, beat cream cheese, egg yolk, sugar, and Bailey’s until thoroughly mixed. Scrape down the sides of the bowl and mix again to blend any lumps of cream cheese. Spoon globs of cheesecake batter into the brownie pan and swirl with a butter knife to achieve a marbling effect.
Bake for approximately 40 to 45 minutes. Allow to cool on a rack, and then remove brownies using the edges of the parchment paper. Cut into 8 large squares, and divvy among all your many Valentines…