Ingredients

• • 3 oz dark chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup sugar
  • 2 large eggs, at room temperature
  • 2 tablespoons Baileys Irish Cream
  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips (optional)

• 8 ounces cream cheese, at room temperature
• 1/4 cup sugar
• 1 egg, at room temperature
• 2 tablespoons Baileys Irish Cream

Instructions

1. 1. Preheat oven to 325 degrees F. Spray an 8inch square baking pan with nonstick cooking spray. Cut a long strip of parchment paper or foil and lay it on the bottom of the pan with the ends hanging over both sides of the pan. This creates handles to remove the cooked brownies from the pan.

1. 1. Place the chocolate and butter in a medium microwave safe bowl. Microwave for 30 seconds, then stir the mixture. Continue microwaving and stirring in 10 second intervals until the chocolate is fully melted and the mixture is smooth. Whisk in the sugar until smooth. Let the mixture cool slightly .
   2. In a small bowl, whisk together the flour, baking powder, and salt.
   3. Whisk the eggs into the slightly cooled chocolate mixture, one at a time, until well incorporated. Mix in the Baileys Irish Cream.
   4. Add the flour mixture to the chocolate mixture and stir until just combined. Fold in the mini chocolate chips (if desired)
   5. Spoon the batter into the prepared pan

1. In a medium bowl, beat the cream cheese, sugar, egg, and Baileys Irish Cream until very smooth.
2. Spoon the cheesecake mixture in large dollops on top of the brownie batter. Use a table knife to gently swirl the batter and cheesecake.
3. Bake for 40 - 50 minutes, until the edges of the brownies look slightly golden brown and the center is not quite firm when touched lightly, but is set.
4. Cool the brownies completely in the pan, then remove using the parchment/foil handles. Wait until they are completely cooled to cut.

(Recipe via Feastie.com) 2. Chocolate Whiskey Dipped Irish Cupcakes Chocolate + whiskey? Count us in. Ingredients: For the Chocolate Stout Cupcakes:

• 2 1/2 cups all-purpose flour
• 2 1/2 cups granulated sugar
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 cup (  3 sticks) unsalted butter, room temperature and cubed
• 1 cup unsweetened cocoa powder
• 1 1/2 cup Guinness, poured and settled before you measure it out
• 4 large eggs, room temperature
• 1 cup sour cream

For the Baileys Cream Cheese Frosting:

• Two – 8 ounce packages cream cheese, at room temperature
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups powdered sugar
• 6 tablespoons Irish cream liqueur, such as Bailey’s Irish Cream

For the Chocolate Whiskey Glaze:

• 8 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon plus 1 teaspoon light corn syrup
• 4 tablespoons whiskey

Directions: For the cupcakes: First, bake your cupcakes. Preheat oven to 350°F. Line two 12-cup muffin tins with muffin liners and spray lightly with non-stick spray. In a small saucepan over medium-low heat, melt your butter and set aside to cool slightly, then add in the cocoa powder and whisk until smooth. Whisk in the stout, then set aside to cool completely for another 10 minutes. In a large mixing bowl, whisk together the eggs and sour cream, then whisk in the cooled chocolate and butter mixture. Whisk in the flour, sugar, baking soda, and salt, combining until just moistened. Fill each muffin cup with 1/4 cup of batter, so that the cups are 2/3 full. Bake for 20-25 minutes, until the cupcakes are set and a toothpick comes out clean (mine took about 24 minutes). Allow to cool completely before frosting. For the frosting: In a stand mixer fitted with the paddle attachment beat together the cream cheese, butter, and powdered sugar until smooth. Beat in the Irish cream liqueur. Pipe frosting on top of cupcakes using a pastry bag or spread on with a spatula. You want a nice thick layer. Place cupcakes in the refrigerator while making the glaze. This will make them easier to dip. For the glaze: Melt the chocolate with the cream and corn syrup in a small saucepan over low heat, stirring until smooth. Remove from the heat and stir in the whiskey. Dip the tops of the frosted cupcakes in the glaze right to the edge of the cupcake paper, let excess glaze drip off before turning upright. Let cool, right side up, until the glaze is firm. Store cupcakes in the refrigerator, remove and bring to room temperature (about 30 minutes) before serving. This recipe makes more glaze than you need, but makes it easier to dunk the tops of the cupcakes. Store remaining glaze in the refrigerator, it will form a whiskey ganache that can be used later as a hot fudge ice cream topping by slowly heating or added to hot milk for a whiskey hot chocolate. (Recipe via Feastie.com) 3. Guinness Black Magic Cake Ingredients: For the cake: (This recipe will make 2 – 9″ cake layers or 3 – 8″ cake layers)