Chocolatey, boozy, and utterly decadent – that's how I'd sum up this Irish Cream Frosted Brownies Recipe. With a rich chocolate base tucked beneath a dreamy Irish Cream frosting and a glossy ganache topping, it’s a dessert that'll have you swooning with every bite.
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Why You'll Love This Recipe
Honestly, I don’t say this lightly, but these brownies have become my go-to showstopper for parties. The Irish Cream Frosted Brownies Recipe might look fancy, but it’s surprisingly straightforward and the payoff? Beyond delicious.
- Layered Flavor: The combination of dark chocolate, Irish Cream, and a silky ganache creates a complex taste that sticks with you.
- Moist & Fudgy Texture: Thanks to butter and malted milk powder, the brownies stay wonderfully moist and tender.
- Customizable Frosting: You can dial down or up the Irish Cream flavor in the frosting to perfectly suit your palate.
- Impressive Yet Doable: It’s a recipe that looks like it took hours but you can whip up without stress.
Ingredients & Why They Work
Every ingredient in this Irish Cream Frosted Brownies Recipe plays its part, from the butter’s richness to the bittersweet balance of chocolate. Here’s a quick rundown on what to look for when shopping for these goodies.
- Unsalted Butter: I always use Kerrygold for its creamy texture and pure flavor—key to those fudgy brownies.
- Granulated Sugar: Domino does the trick here; it helps achieve that perfect sweetness and texture.
- Canola Oil: Just a touch keeps the brownies moist without weighing them down.
- Vanilla Extract: Pure extract adds that warm undertone you can't quite place but love.
- Large Eggs: Vital Farms is my go-to; they help bind everything for the right chewy crumb.
- All-Purpose Flour: King Arthur’s consistent quality means fewer baking surprises.
- Dutch-Processed & Black Cocoa Powder: The combo gives depth—black cocoa is intense and adds a hint of earthiness.
- Malted Milk Powder: Optional but trust me, it layers in a subtle nutty flavor that elevates the brownies.
- Salt: Just enough to make the chocolate pop without tasting salty.
- Chopped Baking Chocolate or Mini Chocolate Chips: Melty pockets of chocolate are my favorite surprise bite.
- Salted Butter (for frosting): Using grass-fed butter here enriches the frosting for a balanced sweet-salty taste.
- Powdered Sugar: For that dreamy smooth frosting texture.
- Irish Cream Liqueur: The star ingredient—it brings that unmistakable boozy warmth to both frosting and ganache.
- Bittersweet Chocolate & Heavy Cream: These turn into a luscious ganache that seals the deal.
Make It Your Way
One of the things I adore about this Irish Cream Frosted Brownies Recipe is how easy it is to tweak. Whether you prefer more or less boozy frosting or want to swap chocolate types, these brownies are forgiving.
- Variation: I’ve tried using dark rum instead of Irish Cream for a different but still indulgent flavor twist—equally delicious and worth experimenting with.
- Dairy-Free Option: Try using plant-based butter and a dairy-free chocolate to make this allergy-friendly. The texture won’t suffer much!
- Extra Crunch: Toss in chopped toasted pecans or walnuts for added texture—my family loves the surprise crunch.
Step-by-Step: How I Make Irish Cream Frosted Brownies Recipe
Step 1: Prep & Melt with Care
Start by preheating your oven to 350°F and lining your pan with parchment. I like using a 9×13-inch pan for thicker brownies that still bake evenly. Melt the butter slowly on low heat, then stir in the sugar carefully so it emulsifies. Patience here pays off, so don’t rush or you’ll end up with grainy batter.
Step 2: Beat in Flavor & Eggs
Now add canola oil and vanilla extract to your buttery sugar base, whisking until smooth. Then, one at a time, beat in five large eggs. I always break them in individually to avoid any mishaps and ensure the mixture is silky before the next egg joins the party.
Step 3: Fold in Dry Ingredients & Chocolate
Sift your flour, cocoa powders, malted milk powder, and salt directly into the wet mix. Stir gently with a spatula just until those streaks of flour disappear—overmixing can toughen brownies, and you don’t want that. Toss in chopped chocolate or chips and fold them in for melty pockets of joy.
Step 4: Bake & Cool
Pour the batter into your prepared pan and bake. For a 9×13-inch pan, 25 to 30 minutes usually hits the sweet spot for fudgy brownies. Use a toothpick for testing: it should come out with a few moist crumbs, not completely clean. Let the brownies cool fully before tackling the frosting.
Step 5: Whip Up Irish Cream Frosting
While cooling, cream softened salted butter at medium speed in your stand mixer. Gradually add powdered sugar, Irish Cream liqueur, and vanilla extract until just combined. Then crank the speed up and whip that frosting until it’s light, fluffy, and a beautiful pale beige. Scrape the bowl frequently to keep everything even.
Step 6: Spread Frosting & Prepare Ganache
Spread the frosting evenly over your cooled brownies with an offset spatula to get as smooth a surface as possible. Next, melt bittersweet chocolate with heavy cream and Irish Cream in the microwave, letting it sit to avoid scorching. Whisk until silky, then blend in a tablespoon of salted butter for that glossy finish.
Step 7: Drizzle Ganache & Chill
Pour the ganache over your frosted brownies, spreading it right to the edges. If you feel festive, sprinkle on some colorful sprinkles before it sets. Let everything chill for at least 30 minutes so it firms up nicely, then slice with a sharp knife. For cleaner cuts, chilling longer or slicing before frosting then piping works wonders.
Top Tip
Over the years of making this Irish Cream Frosted Brownies Recipe, I’ve learned a few tricks that make the difference between good and unforgettable.
- Butter-Sugar Emulsion: Take your time melting butter and dissolving sugar fully to avoid graininess in your brownies, it’s a game changer!
- Don’t Overmix Dry Ingredients: Fold gently to retain that fudgy texture – mixing too much adds toughness.
- Use an Offset Spatula: This tool helps you get a perfectly smooth frosting layer without scraping your fingers or the brownies.
- Ganache Rest Time: Let the ganache sit after microwaving to prevent burning, then whisk slowly for ultimate silkiness.
How to Serve Irish Cream Frosted Brownies Recipe
Garnishes
I keep it simple with these brownies — sometimes just a dusting of cocoa powder or a few chopped toasted hazelnuts. But for a party, I love adding chocolate shavings or even a sprinkle of flaky sea salt to highlight the Irish Cream’s richness.
Side Dishes
These brownies are rich, so I like pairing them with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance the chocolate. For a warm touch, a cup of strong black coffee or a creamy Irish coffee hits the spot.
Creative Ways to Present
For St. Patrick’s Day, I once piped shamrock shapes with extra frosting and sprinkled edible gold stars on top. You can also cut brownies into little bite-size squares and serve them on a platter with mini Irish flags for a festive touch.
Make Ahead and Storage
Storing Leftovers
I keep leftover Irish Cream Frosted Brownies refrigerated, covered tightly with plastic wrap or in an airtight container. They maintain their flavor and texture beautifully for up to 4 days.
Freezing
I've frozen these brownies both frosted and unfrosted. For the best results, freeze unfrosted brownies wrapped well, then thaw and frost before serving. If you freeze frosted, slice them first and freeze pieces individually wrapped to avoid crushing the frosting.
Reheating
To enjoy leftovers warm, I gently microwave a single piece for 10-15 seconds. This softens the ganache and frosting slightly without melting it completely, bringing out the brownies’ fudgy goodness.
Frequently Asked Questions:
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend of the same measurement. Be sure to check that other ingredients like malted milk powder are gluten-free or omit if unsure.
If you prefer a non-alcoholic version, try adding Irish Cream-flavored coffee creamer or a mix of vanilla extract and a splash of milk for flavor without the alcohol.
Insert a toothpick near the center; it should come out with moist crumbs but not wet batter. Overbaking makes brownies dry, so err on the side of a little underdone for fudge lovers.
Definitely! In fact, the flavors deepen when made a day ahead. Just be sure to store them covered in the fridge, and bring them to room temperature before serving for best texture.
Final Thoughts
This Irish Cream Frosted Brownies Recipe holds a special place in my heart—and my dessert rotation. The way the Irish Cream elevates classic brownies into something indulgent, yet approachable, never fails to impress. Next time you want to wow friends or just treat yourself, these brownies are your go-to. Trust me, you won’t regret it!
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Irish Cream Frosted Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours
- Yield: 24 brownies
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
Description
Decadent Irish Cream Frosted Brownies featuring a rich, fudgy chocolate base topped with creamy Irish Cream frosting and a glossy bittersweet chocolate ganache, perfect for festive occasions or a special treat.
Ingredients
Brownies
- 1 cup unsalted butter 227g
- 2½ cups granulated sugar 500g
- 2 tablespoons canola oil 30mL
- 1 tablespoon vanilla extract
- 5 large eggs
- 1 cup all-purpose flour 130g
- ½ cup + 1 tablespoon Dutch-processed cocoa powder 57g
- ¼ cup black cocoa powder 25g
- 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
- 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
- 2 ounces Irish Cream liqueur 60mL
- 1 tablespoon salted butter 14g
Instructions
- Prepare the pan and oven: Preheat the oven to 350°F. Line an 8×8, 9×9, or 9×13-inch metal cake pan with parchment paper, ensuring some parchment hangs over the edges for easy removal, and lightly spray with cooking spray.
- Melt butter and combine sugar: Melt 1 cup unsalted butter in a heavy-bottomed saucepan over low heat. Stir in 2½ cups granulated sugar until smooth and emulsified with no separated butter. Remove from heat and cool for 5 minutes, stirring often.
- Add oil and vanilla: Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract with a rubber spatula until fully combined and no separation occurs.
- Incorporate eggs: Beat in 5 large eggs one at a time with a spatula or fork, mixing thoroughly after each addition until fully incorporated.
- Sift 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 over the wet mixture. Gently stir with a spatula until almost all dry streaks disappear.
- Fold in chocolate: Fold in 4 ounces chopped baking chocolate or mini semi-sweet chocolate chips evenly into the batter.
- Bake the brownies: Pour batter into the prepared pan. Bake for 40 minutes for a 9×9-inch pan or 25 to 30 minutes for a 9×13-inch pan until a toothpick inserted near the center comes out with moist crumbs.
- Cool brownies: Allow the brownies to cool completely before removing from the pan and applying frosting.
- Make frosting: Beat 1 cup softened salted butter in a stand mixer fitted with a paddle attachment until creamy. Gradually add 4 cups powdered sugar, 2 ounces Irish Cream liqueur, and 1 tablespoon vanilla extract in increments, mixing on low speed between additions until combined. Increase speed to medium-high and whip for 3 to 4 minutes until smooth and fluffy, scraping sides occasionally.
- Frost brownies: Spread the Irish Cream frosting evenly over the cooled brownies using an offset spatula.
- Prepare ganache: Chop 4 ounces bittersweet chocolate and place in a medium bowl with 3 ounces heavy cream and 2 ounces Irish Cream liqueur. Microwave for 1 minute, let sit for 5 minutes, then whisk until smooth. If lumps remain, microwave an additional 15 seconds and whisk again. Stir in 1 tablespoon salted butter until incorporated.
- Apply ganache: Pour ganache over the frosting, spreading to edges. Optionally, add sprinkles before the ganache sets. Let it set for at least 30 minutes before slicing.
- Slice and serve: Use a sharp or large plastic knife to cut the brownies. For cleaner slices chill them after frosting or let reach room temperature before serving. You may also slice first then pipe frosting and drizzle ganache.
Notes
- Nutritional values are based on a 9×9-inch pan cut into 16 thick brownies; using a 9×13-inch pan yields 24 thinner brownies with approximately 350 calories each.
- Use parchment paper extending over the pan edges to easily lift brownies out without sticking.
- Malted milk powder is optional but adds a subtle depth to the flavor.
- Allow frosting to rest and slightly darken for more natural color and improved texture.
- Microwave ganache carefully to avoid burning chocolate; stirring thoroughly helps achieve smoothness.
- The brownies can be chilled after frosting for tidier cuts or served at room temperature for best texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 350 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
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