Description
Delight in these rich and decadent Irish Cream Frosted Brownies, featuring a fudgy chocolate base layered with creamy Irish Cream frosting and topped with a luscious Irish Cream ganache. Perfect for special occasions or indulgent treats, these brownies combine the smooth flavors of Irish Cream liqueur with deep cocoa notes for an irresistible dessert experience.
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 Pan: Preheat the oven to 350°F. Line an 8×8, 9×9, or 9×13-inch metal baking pan with parchment paper and lightly spray with cooking spray. Ensure the parchment extends beyond edges for easy removal.
- Melt Butter and Sugar: In a heavy-bottomed saucepan over low heat, melt 1 cup unsalted butter. Add 2½ cups granulated sugar and stir until smooth and emulsified, with no separation. Remove from heat and let cool for 5 minutes, stirring frequently.
- Add Oil and Vanilla: Stir 2 tablespoons canola oil and 1 tablespoon vanilla extract into the butter-sugar mixture until fully combined with no separation.
- Incorporate Eggs: Beat in 5 large eggs one at a time, mixing thoroughly after each 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 (if using), and ¾ teaspoon salt into the wet mixture. Gently stir until nearly all dry streaks disappear.
- Add Chocolate: Fold in 4 ounces chopped baking chocolate or mini semi-sweet chocolate chips evenly through the batter.
- Bake Brownies: Pour batter into the prepared pan. Bake for 40 minutes if using a 9×9-inch pan, or 25 to 30 minutes for a 9×13-inch pan, until a toothpick comes out mostly clean with a few moist crumbs.
- Cool Brownies: Allow the brownies to cool completely in the pan before frosting.
- Make Frosting: In a stand mixer with paddle attachment, beat 1 cup softened salted butter until smooth. Gradually add 4 cups powdered sugar, 2 ounces Irish Cream liqueur, and 1 tablespoon vanilla extract, mixing on low speed until combined. Increase to medium-high and whip for 3 to 4 minutes until fluffy, scraping down the bowl regularly.
- Frost Brownies: Spread the Irish Cream frosting evenly over the cooled brownies using an offset spatula.
- Prepare Ganache: Chop 4 ounces bittersweet chocolate and combine in a medium bowl with 3 ounces heavy cream and 2 ounces Irish Cream liqueur. Microwave for 1 minute, then let sit for 5 minutes. Whisk until smooth, reheating for 15 seconds if needed to dissolve lumps. Whisk in 1 tablespoon salted butter until glossy.
- Apply Ganache: Pour ganache over the frosted brownies and spread to the edges. Allow it to set for at least 30 minutes before slicing. Optionally add sprinkles before ganache sets for decoration.
- Slice and Serve: Slice with a sharp or large plastic knife. For cleaner cuts, chill brownies after frosting or slice first then pipe frosting and drizzle ganache.
Notes
- Nutritional info is based on a 9×9 inch pan yielding 16 thick brownies; baking in a 9×13 pan will yield 24 thinner brownies.
- Using chilled brownies before frosting or chilling after frosting helps achieve neater slices.
- Malted milk powder is optional but adds a subtle malty depth to the brownies.
- Choose high-quality chocolates and Irish Cream for the best flavor impact.
- Double parchment layers ensure easy removal from larger pans.
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
