There’s something truly indulgent about a rich chocolate brownie topped with a creamy, boozy frosting—enter the Irish Cream Frosted Brownies Recipe. The mix of fudgy chocolate and that luscious hint of Irish cream makes these brownies an irresistible treat you’ll want to bake again and again.

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

I’ve made my fair share of brownies over the years, but this particular Irish Cream Frosted Brownies Recipe always feels special when I pull it out of the oven. The frosting adds a boozy smoothness without overwhelming the chocolate, and the ganache drizzle finishes everything off with an elegant touch.

Perfect balance of flavors: The Irish cream liqueur adds a subtle warmth that complements the rich chocolate perfectly, giving the brownies a grown-up twist.
Fudgy texture: These brownies come out dense and moist, just how I like them—no cakey bites here.
Decadent frosting: The Irish cream frosting is fluffy yet flavorful, making each bite a dreamy experience.
Easy to customize: Whether you want to add a pinch of espresso powder or swap the chocolate chips, this recipe is flexible and forgiving for your kitchen creativity.

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

This recipe is all about quality ingredients that marry together to create depth and indulgence. Using good butter and top-notch cocoa powders makes a huge difference, and the Irish cream liqueur is what gives it that signature flair.

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 go for grass-fed butter like Kerrygold for a richer flavor in both the brownies and frosting.
Granulated sugar: Provides sweetness and a slight crunch on the edges of the brownies; Domino works great here.
Canola oil: Helps keep the brownies moist and tender.
Vanilla extract: Adds needed warmth and depth to balance the chocolate and Irish cream.
Large eggs: They act as the structure, making the brownies fudgy but still hold together.
All-purpose flour: Just enough to give good chewiness without drying out the brownies.
Dutch-processed cocoa powder & black cocoa powder: Combine these for complex chocolate notes and that perfect dark hue.
Malted milk powder (optional): Adds an extra layer of wholesome flavor—you won’t regret including it.
Salt: Enhances all the flavors and balances the sweetness beautifully.
Chopped baking chocolate or chocolate chips: Melts in pockets through the brownies for surprise bites of gooey chocolate.
Salted butter (for frosting): Salted butter complements the sweetness in the frosting and gives it that cozy homemade feel.
Powdered sugar: For smooth, creamy frosting texture.
Irish Cream liqueur: The star ingredient that brings a luxurious boozy note to frosting and ganache alike.
Bittersweet chocolate (ganache): Adds a slightly bitter contrast to the sweet frosting for balance.
Heavy cream (ganache): Creates that glossy, luscious ganache finish.

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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 thing I love about the Irish Cream Frosted Brownies Recipe is how wonderfully forgiving it is for personal touches. Depending on the season or mood, I tweak it slightly to keep things interesting and suited to my taste.

Variation: I once added a tablespoon of espresso powder to the brownie batter, and let me tell you—it made the chocolate and Irish cream pop in the most delightful way.
Dietary swap: For friends who prefer gluten-free, swapping to a quality gluten-free flour blend works surprisingly well without losing that fudgy texture.
Seasonal twist: Adding a sprinkle of cinnamon or nutmeg to the frosting gives it a cozy holiday vibe that everyone adored.

Step-by-Step: How I Make Irish Cream Frosted Brownies Recipe

Step 1: Prep your pan and melt the butter-sugar magic

First thing, preheat your oven to 350°F and line your pan with parchment paper—don’t forget to spray it lightly so the brownies come out cleanly. I usually double up my parchment for a 9×13-inch pan because I want neat edges and easy removal. Then melt your unsalted butter gently in a heavy-bottomed saucepan over low heat. Stir in the granulated sugar until they blend into a shiny, smooth mixture and no separated butter is visible. Don’t rush this—slow and steady is key to that glossy base that makes the brownies so irresistible.

Step 2: Bring in the oil, vanilla, and eggs for creamy batter

Next, stir in the canola oil and vanilla extract until the mixture is perfectly combined—no oily layers floating on top. Now, beat in your eggs one at a time. This step’s crucial to the texture, so take your time and ensure each egg is fully incorporated before adding the next. I find a sturdy rubber spatula or even a fork works better than a whisk here; it almost feels like you’re folding ingredients into a velvet cloud.

Step 3: Sift and fold your dry ingredients carefully

Since cocoa powders tend to clump, sifting your all-purpose flour, Dutch-processed cocoa, black cocoa, malted milk powder, and salt over the wet mixture helps keep things light. Gently fold everything together with your spatula, stopping as soon as the dry streaks disappear—overmixing will make your brownies tough, and nobody wants that!

Step 4: Chocolate chips and baking

Last call for chocolate love—fold in chopped baking chocolate or mini chips for those gooey bursts baked right into the brownies. Pour your batter into the pan and bake—if using a 9×13 pan, aim for 25-30 minutes; smaller pans will need 40-45 minutes. You want a toothpick to come out with a few moist crumbs but not wet batter—this dance means fudgy perfection.

Step 5: Frosting magic while brownies cool

While waiting for the brownies to cool, whip your frosting. Beat softened salted butter until fluffy, then slowly add powdered sugar, Irish cream liqueur, and vanilla extract. Go slow and scrape the sides often—the texture should become pale beige and cloud-light. Trust me, this frosting alone is worth the effort.

Step 6: Ganache finishing touch

Chop bittersweet chocolate and mix with heavy cream and more Irish cream liqueur, then microwave just enough to melt and mix until silky. Whisk in a little salted butter for that glossy finish. Pour this over your iced brownies and let it set—this contrast of textures and flavors is what takes these brownies from great to unforgettable.

Step 7: Slice and serve

Wait at least 30 minutes for the ganache to firm up before slicing. I like using a sharp knife to cut clean edges, and sometimes I chill the whole pan briefly for neater slices. Serving them at room temp brings out the best flavor and fudginess.

Top Tip

Having made these brownies a handful of times, I’ve learned the devil’s in the details—tiny tweaks can make a huge difference. Here are my best tips so your Irish Cream Frosted Brownies Recipe comes out perfect every time.

Butter quality matters: Using a good grass-fed butter deepens the flavor in both the brownies and frosting, elevating the whole dessert.
Don’t skip sifting: Especially for the cocoa powders and flour—it ensures a smooth batter without clumps or lumps.
Be patient cooling: Let your brownies fully cool before frosting to avoid a melty mess.
Use an offset spatula: It makes spreading frosting a breeze and helps keep that smooth, professional finish.

How to Serve Irish Cream Frosted Brownies Recipe

Irish Cream Brownies - Serving Suggestion

Garnishes

I usually keep it simple with a sprinkle of cocoa powder or a few chocolate shavings on top. For a festive touch, adding some Irish-themed sprinkles or chopped toasted pecans brings a delightful crunch and visual appeal that guests love.

Side Dishes

Pair these brownies with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the richness. A cup of strong coffee or a bold black tea works wonderfully alongside as well.

Creative Ways to Present

For St. Patrick’s Day or special occasions, I’ve arranged these brownies on a platter with fresh mint leaves and some green edible glitter. Also, piping dollops of frosting individually on each brownie before drizzling ganache offers a stunning presentation that wowed my friends at last year’s party.

Make Ahead and Storage

Storing Leftovers

These brownies keep beautifully in an airtight container at room temperature for up to 3 days. If your kitchen is warm, I recommend storing them in the fridge—just bring them back to room temperature before serving to get that soft texture back.

Freezing

I’ve frozen slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. When ready to eat, thaw overnight in the fridge and bring to room temp. The frosting and ganache stay surprisingly creamy.

Reheating

I prefer eating these brownies at room temperature, but if you want a slightly warm, fudgier bite, microwave a piece for about 10 seconds. Just be cautious not to overheat or the frosting might start to melt.

Frequently Asked Questions:

Can I substitute the Irish Cream liqueur?

Yes! If you prefer a non-alcoholic version, you can replace Irish Cream with a mixture of vanilla extract and a splash of cream or milk to mimic its flavor. However, the authentic boozy richness will be missing. For another liqueur, try amaretto or coffee liqueur for a different flavor twist.

How do I know when the brownies are done baking?

Look for a toothpick inserted in the center to come out with a few moist crumbs but no raw batter. The edges will start to pull away from the pan slightly, and the top will be set and shiny. Remember, these brownies are meant to be fudgy and moist, so slight wobble is okay.

Can I make the frosting ahead of time?

Yes, the Irish cream frosting can be made a day ahead and stored in an airtight container in the fridge. Before spreading, bring it back to room temperature and give it a quick whip with your mixer to restore fluffiness.

What’s the best way to cut these brownies cleanly?

Using a sharp, large knife warmed under hot water then dried helps make smooth cuts without dragging the ganache or frosting. Wiping the knife between slices also keeps edges neat and tidy. Chilling the brownies for 30 minutes beforehand can prevent squishing while cutting.

Final Thoughts

Honestly, the Irish Cream Frosted Brownies Recipe is one of those desserts I find myself making not just for holidays but whenever I want to impress with minimal fuss. The way the flavors come together feels like a little celebration in each bite. I hope you’ll try it soon—and maybe share a piece (or two) with someone special. This recipe has a way of bringing smiles, and that's exactly why I keep it close in my kitchen.