I was recently online looking for some new St. Patrick’s Day recipes to test out, and stumbled upon (quite literally) an article attacking the Guinness, Bailey’s and Whiskey trio, more commonly known as the Irish Car Bomb. For those of you who aren’t familiar with this drink, a car bomb consists of half to three quarters of a pint of Guinness, with a shot of Jameson and Bailey’s dropped in from the top.  The article went on to say how ignorant Americans dare drink something so faux-Irish with a name that references political turmoil.

For half a second I found myself agreeing with the article, and thought maybe it isn’t such an appropriate drink to drink… then I snapped out of it.

Having been to Ireland twice and having been awake during a majority of my history classes, I am aware of the violent history Ireland had throughout the 1960s all the way to the 1990s. The IRA committed acts of terror and often used car bombs to do it. July 21, 1972, 22 car bombs were set off in Belfast, a day known as Bloody Friday. Ireland has had a sad history, like many other nations. I am not glorifying or condoning any of these acts when choosing this drink.

But to say I have poor taste and am ignorant for ordering an Irish car bomb is taking it a bit too far. Don’t forget the many other drinks named with politically incorrect names, such as the Kamakazi, Agent Orange, or the Pearl Harbor. To each their own.

So I say raise a glass, remember history, and don’t be the last one to finish your car bomb.

Don’t be that person who puts on green beads and walks around drinking green beer this St. Patrick’s Day. Instead, make these brownies! They’re chocolatey, tangy and packed with a punch.

Irish Car Bomb Brownies
Recipe courtesy of A Spicy Perspective

Ingredients:

Brownies:
1 cup flour
3/4 cup unsweetened cocoa powder
1/2 tsp. salt
8 Tb. butter, melted (1 stick)
12 oz. chopped chocolate
1 cup sugar
4 eggs
10 oz. Guinness Beer

Bailey Irish Cream Swirl:
8 oz. cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup Baileys Irish Cream and another splash to go in your coffee while baking

Whiskey Ganache:
16 oz. chopped chocolate
3/4 cup heavy cream
2-3 tsp. Irish Whiskey, and another one for good measure

Directions:

Preheat the oven to 375 F. Line a 9-by-13 inch  baking dish with foil, fitting it around the sides.

Cream the cream cheese and 1/3 cup sugar together until completely smooth. Add 1 egg and 1/4 cup Baileys Irish Cream and beat until smooth. Set aside.

Mix the flour, cocoa powder and salt in a small bowl. Then melt the butter and 12 oz of chocolate together in the microwave, in 30 second increments, stirring each time.

Beat 1 cup of sugar and 4 eggs together until light and fluffy. Then slowly add the melted chocolate to the egg mixture while the mixer is running.

Slowly add the flour mixture. Scrape the bowl and mix in the beer, very slowly as to not create a foamy batter.

Pour half of the brownie batter into the prepared pan. Top with the Bailey Cream Cheese mixture, then add the rest of the brownies batter. Use a spatula to swirl the two mixtures together.

Bake for 30-40 minutes, until a tooth pick inserted into the middle comes out clean. All ovens vary, but mine took about 38 min.

Allow the brownies to cool completely in the pan.

Then pour the heavy cream, Irish whiskey and 1 lb. of chopped chocolate in a bowl. Microwave for 1 minute, the stir until smooth. Microwave another 30 seconds if needed.

Pour over the top of the brownies and smooth with a spatula.

Place in the fridge for the ganache to set.

Using the foil edges, carefully lift the brownies out of the pan. Cut and serve.