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Irish coffee with Bailey's Irish Cream brownies will make eyes smile

Irish Cream Coffee Brownies With Bailey’s Whipped Cream are a St. Patrick’s Day treat with a kick of the whiskey-infused liqueur.

JANET K. KEELER (photo, food styling) | Times

Irish Cream Coffee Brownies With Bailey’s Whipped Cream are a St. Patrick’s Day treat with a kick of the whiskey-infused liqueur.

The first time I had a steaming glass of Irish coffee was at the legendary Buena Vista Cafe in San Francisco. Come to think of it, that might be the only time I've had it.

The memory may be bigger than the beverage, it being beautiful, foggy San Francisco and the cafe jammed with tourists in heavy coats. It was summer. At Buena Vista, the hot, boozy drink is served in a handleless glass, which makes things interesting. Clutch gingerly.

Irish Coffee, born in Ireland and made famous in America at the Buena Vista, is a hot toddy of coffee, whiskey and whipped cream. Consider it an alternative to green beer this St. Patrick's Day.

Or you do what I did and meld those flavors into a dessert using Bailey's Irish Cream to make a chocolate confection. Irish Cream Coffee Brownies With Bailey's Whipped Cream, to be exact. Trot out this sweet delight for a St. Patrick's Day party or as the ending for a corned beef dinner. There's no green in sight, but the flavor of the Bailey's keeps it in the spirit.

The recipe is straightforward. And, like most brownie recipes, it calls for melting chocolate and butter so you don't have to spend time bringing butter to room temperature. Also, whip your own heavy cream. It only takes a few minutes and adds a luxurious note. I like to put my bowl and beaters in the freezer for about 45 minutes before whipping; this helps build the volume of the cream.

I've tested the recipe three times and found that the brownies are at their most delicious when cooled completely and then rested for a while longer. Resist the urge to cut them for at least 90 minutes after they've come out of the oven.

I developed the recipe for a demonstration on Elizabeth Dougherty's local radio talk show, Food Nation Radio. She recently set up a studio at Grand Kitchen & Bath in St. Petersburg (2600 Fourth St. N; (727) 327-3007) for a taped broadcast in front of a live audience. Dougherty prepared the appetizers and a delicious corned beef, which she broiled after boiling. That melted the cap of fat on the meat and seemed to make it more tender.

To hear the hourlong show — and listen to us cooking! — tune in at 9 a.m. Saturday to WTAN-AM 1340 (Tampa Bay), WDCF-AM 1350 (Dade City/Zephyrhills) or WORL-AM 660 in Orlando.

Janet K. Keeler can be reached at [email protected] or (727) 893-8586.


Irish Cream Coffee Brownies With Bailey's Whipped Cream

1 cup all-purpose flour

1/2 cup unsweetened cocoa

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup semisweet chocolate chips

1/4 cup butter

1 cup sugar

1 teaspoon instant coffee

2 large eggs

1/4 cup Bailey's Irish Cream

1 teaspoon vanilla extract

For topping:

2 cups cold whipping cream

1 heaping tablespoon sugar

1 tablespoon Bailey's Irish Cream

Preheat oven to 350 degrees.

Note: When measuring flour and cocoa, lightly spoon them into measuring cups and level with a knife. Combine flour, cocoa, baking soda and salt in a small bowl, stirring with a whisk.

Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave on high for 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar, instant coffee, eggs, Bailey's and vanilla, stirring well with a whisk. Microwave at high for a minute or until sugar dissolves, stirring halfway. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch-square baking pan coated with cooking spray. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely on a wire rack.

To make topping, beat cream, sugar and Bailey's in a cold bowl with chilled beaters until stiff peaks form. Dollop on top of brownies.

Makes about 25 brownies, depending on the size you cut them.

Source: Janet K. Keeler,

St. Petersburg Times


Irish Coffee

Hot water

6 ounces hot, fresh brewed coffee

Two sugar cubes or 2 teaspoons granulated sugar, more or less to taste

A jigger (or shot) of your favorite Irish whiskey

Freshly whipped cream

Heat glass by filling with hot water. After a few minutes, dump out water and fill glass three-quarters full with hot coffee. Add sugar and stir to dissolve. Add whiskey and stir. Top the coffee mixture with a spoonful of whipped cream, being careful not to break the surface.

Serves 1.

Source: Buena Vista Cafe,

San Francisco

Irish coffee with Bailey's Irish Cream brownies will make eyes smile 03/08/11 [Last modified: Tuesday, March 8, 2011 3:30am]
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