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
Scale
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
