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.

The image shows two stacked dessert squares with three distinct layers on a white marbled surface. The bottom layer is thick, dark brown, and dense with a slightly crumbly texture and visible small chocolate bits. The middle layer is light beige, thick, and smooth, resembling a creamy mousse. The top layer is a thin, shiny dark brown chocolate glaze that evenly covers the creamy layer. Around the stack, there are a few scattered small dark brown chocolate chips, and blurred dessert pieces appear in the background. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Irish Cream Frosted Brownies Recipe
Top Tip
How to Serve Irish Cream Frosted Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Irish Cream Frosted Brownies Recipe

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.

The image shows a close-up of square chocolate cake pieces on a white marbled surface. Each piece has three layers: a dense, dark brown cake base on the bottom, a thick middle layer of light brown cream, and a shiny, smooth dark chocolate layer on top. One piece is slightly tilted, showing the texture of the cake and cream clearly. There is a green cloth near the cakes and some chocolate crumbs scattered lightly around. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small pile of unsalted butter sticks, a mound of granulated sugar, a few tablespoons of golden canola oil in a small white ceramic bowl, a small white bowl with clear vanilla extract, five large brown eggs with clean uncracked shells, a small heap of all-purpose flour, a small white bowl with Dutch-processed cocoa powder, a small white bowl with black cocoa powder, a small white bowl with malted milk powder, a pinch of salt in a small white bowl, a handful of chopped baking chocolate chunks, a small white bowl of powdered sugar, a small white bowl containing Irish Cream liqueur, a small white bowl with bittersweet chocolate chunks, a small white bowl of heavy cream, and a small white bowl with salted butter pieces, all ingredients fresh and natural, perfectly arranged with balanced layout and perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Irish Cream Brownies - Serving Suggestion

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:

Can I make these brownies gluten-free?

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.

What can I use instead of Irish Cream liqueur?

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.

How do I know when the brownies are perfectly baked?

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.

Can I prepare these brownies a day ahead?

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!