Ella’s Island: Irish’d Brownies


Brownies are so American, we even use the word to describe little girl scouts. They were developed in America around the time of the arrival of the statue of Liberty. Here they are with an Irish twist, for Ella’s meeting the world party and doubling as a part of my ethnobrownies series. So far, the results indicate a future of additional ethnobrownies 🙂


  • Brownie
    • 5 oz bakers’ chocolate
    • 1 cup butter
    • 1/2 tsp salt
    • 2 1/2 cups sugar
    • 6 large eggs
    • 1 1/3 cups flour
    • 3 TB espresso powder
    • 1/2 cup drambuie (you could use your favorite whiskey or whiskey liqueur, this is just what I had and it was nice because it’s got a bit of honey and seasoning to it)
  • Toppings
    • Oatmeal topping
      • 2 cups irish oats
      • 1 stick butter
      • 1 cup brown sugar
      •  1/2 cup white sugar
    • Guinness drizzle
      • 28 oz Guinness
      • 1 full cup Lyle’s Golden syrup
      • a dash of salt


  • Ahead:
    • Sauce
      • Reduce Guinness to 1/2 cup
      • Whisk in Lyle’s syrup
      • Salt to taste
    • Oats
      • On a baking tray, evenly spread oats, sugars, and tiny bits of the butter (chopped with a knife)
      • Bake at 350 for 10 minutes, remove, give it all a good stir, and put back in for another 10 minutes or until the caramel just starts to set
      • Allow to cool, then using a spoon or your fingers, break it into little crunchies
  • Double-boil the chocolate, salt and butter, then whisk in the espresso and drambuie.
  • Beat the 2 1/2 cups sugar with the eggs,
  • Add the chocolate and egg mixtures and whisk together
  • Gently fold in the flour
  • Bake in a buttered dish at 325 for 25 minutes or until a knife comes out clean
    • This took a bit longer for this recipe than my regular brownies, probably because of the drambuie
  • Slice into portions, top with the Guinness Caramel and oat crunchies
  • It’s outrageous. SO fudgey and deep.

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