How do you make brownies better? Go Irish

The Irish are a lively people, a culture rich with poets and politics, scholars and song. Inventors of the stethoscope and a submarine that didn’t sink, we also blessed humanity with the genius of James Joyce and Van Morrison’s blue-eyed soul. We even managed to single-handedly save civilization after the fall of Rome.

Yet what makes the Irish infamous is our innate ability to pound the pints. I know one old duff who even takes a nip on his way to morning Mass. “May I live to repent,” he says with a wink.

“Guinness is good for you,” claim my redheaded kin. Science agrees. A black brew of iron and antioxidants, “Vitamin G” is a welcome supplement to the traditional Emerald Isle diet of boiled root vegetables and assorted pub grub.

But not even an O’Halloran can survive solely on stout and stew. Thus our good God gave us Bailey’s Irish Cream. Whiskey whipped with cream, it’s calcium with a kick. Teetotalers take note: “Whiskey” is derived from the Gaelic “water of life” and was first distilled by pious monks. In Ireland, of course.

Eventually, Bailey’s stumbled from the barroom into the bakery, and with a rare spark of Celtic culinary creativity, Bailey’s Irish Brownies were born. Imagine how eyes were smiling after a taste of this decadent chocolate confection spiked with a few shots of whiskey and cream.

It has been said that an Irishman is the only man who will step over the bodies of a dozen naked women to get to a bottle of stout.

Perhaps offering up some brownies with that booty would cause that man to pause.

Because if brownies are good, Bailey’s Irish Brownies are even better.

Bailey’s Irish Brownies

3 ounces unsweetened baking chocolate, chopped

1/2 cup butter

1 cup sugar

2 eggs, beaten

3 tablespoons Bailey’s Irish Cream

2/3 cup flour

2/3 cup semisweet chocolate chips

Pinch of salt

Melt unsweetened chocolate and butter in a double boiler and set aside to cool.

Preheat oven to 325.

Beat sugar and eggs together in a large bowl, gradually adding in cooled chocolate mixture and Bailey’s. Stir in flour, salt and chocolate chips. Pour into a greased, floured 8-inch baking pan. Bake for about 20 minutes.

(Optional step: Using a toothpick, pierce brownies randomly, then drizzle with an additional 2-3 tablespoons of Bailey’s.)

Frosting

3 tablespoons butter, softened

2 tablespoons milk

2 tablespoons Bailey’s

3 cups confectioner’s sugar

In mixing bowl, combine butter, milk and Bailey’s. Gradually add in confectioner’s sugar and beat to a smooth consistency. Spread onto cooled brownies.