Description
These Irish Cream Frosted Brownies combine rich, fudgy chocolate brownies with a decadent Irish Cream frosting and a silky ganache topping. Perfect for special occasions or any time you’re craving an indulgent chocolate treat with a boozy twist, these brownies offer layers of flavor and texture that will delight your taste buds.
Ingredients
Scale
Brownies:
- 1 cup unsalted butter (227g), I use Kerrygold
- 2½ cups granulated sugar (500g), I use Domino
- 2 tablespoons canola oil (30mL)
- 1 tablespoon vanilla extract
- 5 large eggs (I use Vital Farms)
- 1 cup all-purpose flour (130g), I use King Arthur
- ½ cup + 1 tablespoon Dutch-processed cocoa powder (57g), I use Ghirardelli
- ¼ cup black cocoa powder (25g), or additional Dutch-processed cocoa
- 2 tablespoons malted milk powder (20g), optional
- ¾ teaspoon salt
- 4 ounces chopped baking chocolate or ½ cup mini semi-sweet chocolate chips
Frosting:
- 1 cup salted butter (227g), softened, grass-fed recommended
- 4 cups powdered sugar (520g)
- 2 ounces Irish Cream liqueur (60mL)
- 1 tablespoon vanilla extract
Ganache:
- 4 ounces bittersweet chocolate (113g)
- 3 ounces heavy cream (90mL)
- 1 tablespoon salted butter (14g)
- 2 ounces Irish Cream liqueur (60mL) (added in ganache steps)
Instructions
- Prepare the Pan: Preheat your oven to 350°F and line an 8×8, 9×9, or 9×13-inch metal baking pan with parchment paper, lightly sprayed with cooking spray. Leave some parchment hanging over the edges for easy removal. For a 9×13 pan, place two sheets perpendicular for full coverage.
- Melt Butter and Sugar: In a heavy-bottomed saucepan over low heat, melt 1 cup unsalted butter. Stir in 2½ cups granulated sugar until the mixture is smooth and emulsified, with no separated butter. Remove from heat and cool for 5 minutes, stirring frequently.
- Add Oil and Vanilla: Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract using a rubber spatula until fully combined with no separation.
- Incorporate Eggs: Beat in 5 large eggs one at a time with a spatula or fork until fully incorporated into the mixture.
- Sift and Add Dry Ingredients: Sift together 1 cup all-purpose flour, ½ cup + 1 tablespoon Dutch-processed cocoa powder, ¼ cup black cocoa powder, 2 tablespoons malted milk powder, and ¾ teaspoon salt. Fold these gently into the wet mixture until almost all dry streaks disappear.
- Fold in Chocolate: Add 4 ounces chopped baking chocolate or mini semi-sweet chocolate chips and fold evenly into the batter.
- Bake Brownies: Pour the batter into the prepared pan and bake for 25–30 minutes if using a 9×13-inch pan or 40–45 minutes for a 9×9-inch pan. The brownies should be set but fudgy.
- Cool: Let the brownies cool completely in the pan before removing and frosting.
- Make Frosting: In a stand mixer fitted with a paddle attachment, beat 1 cup softened salted butter. Gradually add 4 cups powdered sugar, 2 ounces Irish Cream liqueur, and 1 tablespoon vanilla extract, mixing on low until combined.
- Whip Frosting: Increase mixer speed to medium-high and whip for 3–4 minutes until the frosting is smooth, fluffy, and pale beige in color.
- Frost Brownies: Spread the frosting evenly over the cooled brownies using an offset spatula to create a level layer.
- Prepare Ganache: Chop 4 ounces bittersweet chocolate and place in a medium bowl. Add 3 ounces heavy cream and 2 ounces Irish Cream liqueur. Microwave for 1 minute, then let sit in the microwave for 5 minutes.
- Whisk Ganache: Remove from microwave and whisk until smooth. If lumps remain, microwave an additional 15 seconds and whisk again. Stir in 1 tablespoon salted butter to finish.
- Top Brownies: Pour ganache over the frosted brownies and spread evenly to edges. If desired, add sprinkles before ganache sets.
- Set and Slice: Allow ganache to set for at least 30 minutes. Slice brownies with a sharp or large plastic knife. For cleaner cuts, chill brownies after frosting, but serving at room temperature is best.
- Optional Serving Variation: Alternatively, slice brownies first, then pipe frosting and drizzle ganache on top for a decorative presentation.
Notes
- Nutrition is estimated based on cutting the brownies into 16 pieces from a 9×9 inch pan for thick brownies, or 24 thinner pieces from a 9×13 inch pan.
- Brownies contain approximately 350 calories per piece based on 24 servings.
- Ensure proper parchment lining for easy removal and clean edges.
- The malted milk powder is optional but adds a subtle malt flavor.
- Use good quality chocolates and Irish Cream liqueur for the best flavor.
- Allow browning and ganache to fully cool and set for optimal texture before slicing.
Nutrition
- Serving Size: 1 brownie (if cut into 24)
- Calories: 350
- Sugar: 38g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
