Irish Whiskey Brownie Pie Recipe

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The production procedure is extremely easy, you just require to comply with the techniques that we have created on this page. The complying with are the stages of just how to cook Irish Whiskey Brownie Pie Recipe.

A decadent brownie pie with a fudgy chocolate filling and flakey espresso crust, spiked with Irish whiskey. A must bake for all chocolate lovers, and a perfect St. Patrick’s Day dessert.

YIELD: 1 9-inch pie, Serves 8-12


6 tablespoons very cold unsalted butter
3/4 cup all purpose flour
1/2 cup white whole wheat flour
1/4 cup powdered sugar
1/4 teaspoon kosher salt
1/4 teaspoon espresso powder
1 to 3 tablespoons cold half and half (or substitute heavy whipping cream)
2 tablespoons Irish whiskey (any kind you like—I used 2 Gingers)

1/4 cup (4 tablespoons) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon salt
4 large eggs
1/4 cup Dutch process cocoa
2 tablespoons Irish whiskey
1 tablespoon half and half (or substitute heavy whipping cream)
1 teaspoon pure vanilla extract
1 teaspoon espresso powder
2 tablespoons yellow or white cornmeal
2/3 cup bittersweet chocolate chips
Whipped cream, for serving (optional)


  1. Prepare the crust: Dice the butter, then place it in the freezer while you prepare the other ingredients. In the bowl of a food processor fitted with a steel blade (or a medium mixing bowl), place the all purpose flour, whole wheat flour, sugar, and salt, then pulse a few times to combine. (If not using a food processor, stir the ingredients together in a medium bowl). Add the butter pieces, then pulse just until the dough resembles a cobblestone street. Some pieces will be the size of peas, others oatflakes. (Without a food process, work the butter into the dry ingredients with a fork or pastry blender.)
  2. Dissolve the espresso powder in 1 tablespoon of the half and half. Sprinkle over the crust mixture. Sprinkle on whiskey. Add up to 3 tablespoons (or more, if necessary) of the half and half to the dry ingredients, pulsing a little after each. Add only as much half and half as you need to for the dough to just hold together when you take a handful. On a lightly floured work surface, pat the dough into an even, flat, 1-inch disk, wrap in plastic, then refrigerate 1 hour or overnight.
  3. Visit Irish Whiskey Brownie Pie @ for full directions.

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