Irish Car Bomb Brownie Sundaes
St. Patrick’s Day is always a huge deal in Chicago. After months of frigid temperatures and polar vortexes, people emerge from hibernation and seem to forget they live in Chiberia for the day. There’s a parade, they dye the river green, there are open bars everywhere, and everyone dresses in costume, or at least in green, and generally just gets sloppy in the streets of Chicago by 12 in the afternoon… It’s a beautiful disaster.
If you’re lucky, you’ll make it back to the Celtic Knot in Evanston for Snakebites (one part cider, one part lager, and topped with a touch of blackcurrant), beer-battered chicken fingers, and chips with a homemade Guinness BBQ sauce and creamy blue cheese-ranch dipping sauce… I won’t judge if you mix the two together.
My last St. Patrick’s Day was a relatively tame one as we had just moved to Italy the month before and we didn’t really have friends that we felt comfortable being jack-asses with at that point… But this year, I plan on pulling out all the big stops for our St. Patrick’s Day celebration… Starting with day drinking at one of Florence’s greatest/only Irish pub, The Lion’s Fountain, and then ending the night with Irish Car Bomb Brownie Sundaes at home…. As much as I would love to eat a bunch of beer-battered chicken fingers after a day of drinking, I thought attempting to make them drunkenly didn’t seem like the wisest idea. Too much spitting oil. Dessert it is!
My original plan was to make Guinness Brownies for our little soiree, but on one particularly uneventful day, I thought of including the unopened bottle of Bailey’s Irish Cream I had hanging around, which led to my next ingenious idea of using Jameson Irish Whiskey somehow for a very festive Irish Car Bomb dessert. My final product was an Irish Car Bomb Brownie Sundae complete with Guinness Brownies, Bailey’s Irish Cream Hot Fudge Sauce, and Jameson Irish Whiskey Caramel Sauce.
I typically steer clear of Guinness beer or any beer darker than a pale ale for that matter… and whiskey of all types (Fireball has a special place in hell). However, it is St. Patrick’s Day and I’m willing to make an exception for brownie sundaes. The beer makes the brownies exceptionally light, rich, and fudgy while the Irish Cream Hot Fudge Sauce and Irish Whiskey Caramel give a creamy, thick, and boozy enhancement to a perfectly delicious brownie sundae.
Irish Car Bomb Brownies Sundaes recipe by The Bite-Sized Baker:
1 ¼ cup all purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon kosher salt
6 ounces semi-sweet chocolate
½ cup of butter, room temperature
½ cup Guinness Beer
4 eggs, at room temperature
1 cup granulated sugar
1 cup brown sugar, packed
2 teaspoons vanilla extract
5 ounces semi-sweet chocolate, chopped
Bailey’s Irish Cream Hot Fudge Sauce recipe by Half-Baked Harvest:
¼ cup unsweetened cocoa powder
½ cup granulated sugar
¾ cup Bailey’s Irish Cream
6 ounces semi-sweet chocolate, chopped and divided
2 tablespoons butter
1 teaspoon vanilla extract
Jameson Irish Whiskey Caramel Sauce:
½ cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons water
¾ cup plus 2 tablespoons heavy cream
¼ cup chilled unsalted butter, cut into ½-inch cubes
¼ teaspoon kosher salt
¼ cup Jameson Irish Whiskey
- To make the brownies, preheat oven to 350 degrees F and line a 9×13” pan with parchment paper. In a small bowl, sift together the flour, cocoa powder, and salt. Set aside. In a double boiler, melt 6 ounces of chocolate and stir until smooth. Remove from heat, let cool slightly, add beer, and stir to combine. Set aside. In the bowl of a stand mixer, whip butter and sugar and beat on high speed until light and fluffy. Add eggs, one at a time and beat until incorporated. Alternate between adding the dry ingredients and cooled chocolate on low speed until just combined. Be careful to not overmix! Fold in the chocolate chips. Spread the batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pan on wire rack and cut into squares.
- To make the hot fudge sauce, stir together cocoa powder, brown sugar, Bailey’s Irish Cream, salt and half of the chocolate (3 ounces). Place in a small saucepan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container, then reheat over low heat, stirring frequently.
- To make the caramel sauce, stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high and bring to a boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat and gradually add heavy cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat and whisk in butter and salt and stir to combine. Stir in whiskey until sauce is smooth. Set aside. Any leftover sauce can be refrigerated in an airtight container, then reheat over low heat, stirring frequently.
- To assemble, place brownies in individual bowls, divide ice cream, and drizzle hot fudge sauce and caramel sauce evenly among bowls.