I’ve been trying to figure out what to bake for St. Patrick’s Day for awhile. I’m not really a cupcake person and that seemed to be the only the only option all over pinterest. So instead I started to look for something with a bit of green that had a subtle nod to Irish roots and came across something unexpected – brownies.
I found out with some subtle tweaks I could make this classic baked treats into something that fit the holiday perfectly. Firstly they have a little Irish Whiskey in them – making them officially Irish Whiskey brownies. Secondly, in the recipe I swapped out chocolate chips for some four-leaf clover sprinkles in and on top of the brownies.
Also I got this recipe from a new baking book I picked up a week and a half ago (I have a problem I’m sorry). It’s called Butter Celebrates and I will definitely be using a lot as it it’s all about the theme of baking for different holidays in the year. Including for a puppy’s birthday! Now I really wish I had a puppy to bake for (my partner does, but his dog has a gluten allergy).
Anyways on with the brownies. As always I made some tweaks to the recipe to suit my needs. Do that as well at your own risk.
- 1 cup all purpose flour
- 1/2 cup dark cocoa
- 1 1/2 cups dark chocolate chips
- 1/2 cup white chocolate chips (I changed this from the recipe as it sweetens things up a bit and make it less bitter)
- 1 cup butter
- 2 tablespoons Irish Whiskey
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1/2 cup four-clover sprinkles
- Preheat the oven to 350F
- On a large piece of parchment paper, sift the flour and cocoa. Set aside
- In a small heatproof bowl set over a pot of simmering water, melt dark chocolate chips, white chocolate chips and the butter and whisk to combine. Remove from heat and allow to cool slightly before whisking in the whiskey. Set aside.
- In a stand mixer (I have a handheld one which works fine), beat the eggs, sugar and salt until pale yellow.
- With the mixer running on low speed, add the melted chocolate and beat to combine. Scrape down the sides of the bowl. Add the dry ingredients and beat again until well combined.
- Add half of the sprinkles to the mixture and mix.
- Grease the edges of a baking pan and line it with parchment paper. Pour the batter into the prepared pan and sprinkle the remaining four leaf clovers over top.
- Bake for 25 minutes or until the brownies are firm to the touch.
- Remove the brownies from the oven and allow them to cool completely in the pan before cutting.
Let me know if you make these! I’d love to know what you’re baking for St. Patrick’s Day or even if you even have plans. There also might be another baking post later this week… we’ll see how creative I get.
P.S. sorry for the changing light, even though it’s lighter much later at night it can still be pretty dark by 7pm which can make baking at night and taking photos difficult.