Description
Indulge in rich, decadent Irish Cream Frosted Brownies featuring a fudgy chocolate base, creamy Irish Cream-infused frosting, and a silky ganache topping. Perfect for gatherings or a luxurious treat, these brownies combine the deep flavors of cocoa and Irish Cream liqueur to create a layered, irresistible dessert.
Ingredients
Scale
Brownies:
- 1 cup unsalted butter (227g), Kerrygold recommended
- 2½ cups granulated sugar (500g), Domino recommended
- 2 tablespoons canola oil (30mL)
- 1 tablespoon vanilla extract
- 5 large eggs, Vital Farms recommended
- 1 cup all-purpose flour (130g), King Arthur recommended
- ½ cup + 1 tablespoon Dutch-processed cocoa powder (57g), Ghirardelli recommended
- ¼ cup black cocoa powder (25g), or additional Dutch-processed
- 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)
Instructions
- Prepare Pan and Preheat: Preheat oven to 350°F (175°C). Line an 8×8, 9×9, or 9×13-inch metal baking pan with parchment paper, leaving overhang for easy brownie removal. Lightly spray with cooking spray.
- Melt Butter and Mix Sugar: In a heavy-bottomed saucepan, melt 1 cup unsalted butter over low heat. Add 2½ cups granulated sugar and stir until mixture is smooth, emulsified, and no separation occurs. 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 until fully combined, ensuring no oil separation.
- Incorporate Eggs: Beat in 5 large eggs one at a time using a rubber spatula or fork, mixing thoroughly before adding the next.
- Sift and Fold Dry Ingredients: Sift together 1 cup all-purpose flour, ½ cup plus 1 tablespoon Dutch-processed cocoa powder, ¼ cup black cocoa powder, 2 tablespoons malted milk powder (optional), and ¾ teaspoon salt. Gently fold into wet mixture until most dry streaks disappear.
- Add Chocolate Chips: Fold in 4 ounces chopped baking chocolate or mini semi-sweet chocolate chips evenly.
- Bake Brownies: Pour batter into prepared pan and bake 25–30 minutes for 9×13-inch pan, or 40–45 minutes for 9×9-inch pan. Brownies should be set but still fudgy.
- Cool Brownies: Allow brownies to cool completely in pan before frosting.
- Make Frosting: Beat 1 cup softened salted butter in a stand mixer fitted with paddle attachment. Gradually add 4 cups powdered sugar, 2 ounces Irish Cream liqueur, and 1 tablespoon vanilla extract, mixing on low until combined. Increase speed to medium-high and whip 3–4 minutes until smooth and fluffy, scraping bowl as needed.
- Frost Brownies: Spread frosting evenly over cooled brownies with an offset spatula for a level finish.
- Prepare Ganache: Chop 4 ounces bittersweet chocolate and place in medium microwave-safe bowl. Add 3 ounces heavy cream and 2 ounces Irish Cream liqueur. Microwave for 1 minute and let rest for 5 minutes.
- Whisk Ganache: Whisk until smooth, microwaving for additional 15 seconds if lumps persist. Stir in 1 tablespoon salted butter until fully melted and incorporated.
- Apply Ganache: Pour ganache over frosted brownies, spreading to edges evenly. Optionally add sprinkles before ganache sets. Let set for at least 30 minutes.
- Slice and Serve: Use a sharp or large plastic knife to slice. Brownies can be chilled for cleaner cuts but are best served at room temperature. Alternatively, slice first then pipe frosting and drizzle ganache.
Notes
- Nutritional estimates are based on cutting brownies into 16 thick pieces from a 9×9 pan; a 9×13 pan yields 24 slightly thinner brownies.
- Irish Cream liqueur adds a boozy, creamy flavor but can be omitted or substituted for a non-alcoholic version if desired.
- For best texture, use high-quality cocoa powders and chocolates as recommended.
- Ensure parchment paper overhang for easy removal of brownies from pan.
- Let brownies cool fully before frosting to prevent melting or sliding.
- Ganache can be kept at room temperature or refrigerated for firmness.
Nutrition
- Serving Size: 1 brownie (based on 24 servings)
- Calories: 350
- Sugar: 38g
- Sodium: 125mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg
