Irish Cream Brownie Treats (Print Version)
# Ingredients:
→ Brownie Bottom
01 -
7 ounces dark baking chocolate
02 -
6 ounces sweet cream butter
03 -
2 large eggs
04 -
¾ cup white sugar
05 -
⅓ cup plain flour
06 -
2 tablespoons dark cocoa powder
07 -
½ teaspoon baking powder
08 -
⅛ teaspoon salt
→ Cheesecake
09 -
8 ounces soft cream cheese
10 -
¼ cup room temp sour cream
11 -
½ teaspoon pure vanilla
12 -
¼ cup white sugar
13 -
½ teaspoon salt
14 -
1 large egg
15 -
1 large egg yolk
16 -
¼ teaspoon quick dissolve espresso
17 -
1 teaspoon water
18 -
3 tablespoons Irish cream liqueur
19 -
Tiny bit of cinnamon
→ Ganache
20 -
3 ounces dark chocolate chunks
21 -
¼ cup whipping cream
# Instructions:
01 -
Heat your oven to 350°F. Coat each cup of a mini cheesecake pan with butter or spray.
02 -
Gently melt chocolate with butter in a pot on low heat. In another bowl, whisk eggs and sugar together. Combine all dry stuff in a separate bowl. After the chocolate mix cools a bit, blend it with the egg mixture, then stir in the dry ingredients.
03 -
Put about 2 tablespoons brownie mix in each cup. Pop in oven for 12 minutes until a toothpick comes out clean. Let them cool while working on the cheesecake part. Turn oven down to 325°F.
04 -
Whip cream cheese and sour cream till it's fluffy. Mix in sugar, salt, and vanilla. Add eggs and blend well. Mix espresso powder with water, then fold it into your batter along with the Irish cream and cinnamon.
05 -
Drop about 2 tablespoons of cheesecake mix on top of each brownie base. Bake for 12 minutes, then switch off the oven but leave them inside with the door shut for another 10 minutes.
06 -
Let them sit at room temp till fully cooled, then stick them in the fridge for at least 4 hours.
07 -
Warm the cream just before it bubbles. Pour it over your chopped chocolate. Wait 10 minutes, then stir until smooth and glossy.
08 -
Take the mini cakes out of their molds. Top each with a small dollop of ganache and some chocolate bits. Serve right away or chill them to let the ganache set up.
# Notes:
01 -
Keeps in the fridge for up to 3 days
02 -
You'll need a special mini cheesecake pan with bottoms that pop out
03 -
Has booze in it