Indulge in Irish Cream Frosted Brownies Recipe

Irish Cream Frosted Brownies Recipe is a delightful treat that seamlessly blends the richness of chocolate with the creamy allure of Irish cream. Indulging in these decadent brownies, with their fudgy chocolate base and creamy Irish cream-infused frosting, is an experience that elevates any occasion. Perfect for gatherings or a special dessert, these brownies are sure to impress with their layers of flavor, topped off with a silky ganache. Let’s dive into how to create this heavenly dessert that celebrates the best of Irish flavors.

Why You’ll Love This Irish Cream Frosted Brownies Recipe

There are countless reasons to adore this Irish cream brownies recipe. First, they deliver a rich chocolate flavor that is hard to resist. Second, the creamy Irish cream frosting adds a luxurious touch that transforms ordinary brownies into a gourmet dessert. These frosted Irish cream brownies are also ideal for special occasions like St. Patrick’s Day, making them festive and fun. Additionally, they are surprisingly easy to make, ensuring that even novice bakers can successfully whip them up. The combination of moist brownies with Irish cream flavor and the delightful texture of the frosting makes each bite memorable. Plus, with just a few simple ingredients, this recipe is accessible to anyone looking to impress their guests with a delicious Irish cream brownie cake.

Ingredients for Irish Cream Frosted Brownies Recipe

Gather these items:

• 1 cup unsalted butter (227g), Kerrygold recommended
• 2½ cups granulated sugar (500g), Domino recommended
• 2 tablespoons canola oil (30mL)
• 1 tablespoon vanilla extract
• 5 large eggs, Vital Farms recommended
• 1 cup all-purpose flour (130g), King Arthur recommended
• ½ cup + 1 tablespoon Dutch-processed cocoa powder (57g), Ghirardelli recommended
• ¼ cup black cocoa powder (25g), or additional Dutch-processed
• 2 tablespoons malted milk powder (20g), optional
• ¾ teaspoon salt
• 4 ounces chopped baking chocolate or ½ cup mini semi-sweet chocolate chips
• 1 cup salted butter (227g), softened, grass-fed recommended
• 4 cups powdered sugar (520g)
• 2 ounces Irish Cream liqueur (60mL)
• 1 tablespoon vanilla extract
• 4 ounces bittersweet chocolate (113g)
• 3 ounces heavy cream (90mL)
• 1 tablespoon salted butter (14g)
• 2 ounces Irish Cream liqueur (60mL)

How to Make Irish Cream Frosted Brownies Recipe Step-by-Step

1. Step 1: Preheat oven to 350°F (175°C). Line an 8×8, 9×9, or 9×13-inch metal baking pan with parchment paper, leaving overhang for easy brownie removal. Lightly spray with cooking spray.
2. Step 2: In a heavy-bottomed saucepan, melt 1 cup unsalted butter over low heat. Add 2½ cups granulated sugar and stir until mixture is smooth, emulsified, and no separation occurs. Remove from heat and cool for 5 minutes, stirring frequently.
3. Step 3: Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract until fully combined, ensuring no oil separation.
4. Step 4: Beat in 5 large eggs one at a time using a rubber spatula or fork, mixing thoroughly before adding the next.
5. Step 5: 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. Gently fold into wet mixture until most dry streaks disappear.
6. Step 6: Fold in 4 ounces chopped baking chocolate or mini semi-sweet chocolate chips evenly.
7. Step 7: Pour batter into prepared pan and bake 25–30 minutes for 9×13-inch pan, or 40–45 minutes for 9×9-inch pan. Brownies should be set but still fudgy.
8. Step 8: Allow brownies to cool completely in pan before frosting.
9. Step 9: Beat 1 cup softened salted butter in a stand mixer fitted with paddle attachment. Gradually add 4 cups powdered sugar, 2 ounces Irish Cream liqueur, and 1 tablespoon vanilla extract, mixing on low until combined. Increase speed to medium-high and whip 3–4 minutes until smooth and fluffy, scraping bowl as needed.
10. Step 10: Spread frosting evenly over cooled brownies with an offset spatula for a level finish.
11. Step 11: Chop 4 ounces bittersweet chocolate and place in medium microwave-safe bowl. Add 3 ounces heavy cream and 2 ounces Irish Cream liqueur. Microwave for 1 minute and let rest for 5 minutes.
12. Step 12: Whisk until smooth, microwaving for additional 15 seconds if lumps persist. Stir in 1 tablespoon salted butter until fully melted and incorporated.
13. Step 13: Pour ganache over frosted brownies, spreading to edges evenly. Optionally add sprinkles before ganache sets. Let set for at least 30 minutes.
14. Step 14: Use a sharp or large plastic knife to slice. Brownies can be chilled for cleaner cuts but are best served at room temperature. Alternatively, slice first then pipe frosting and drizzle ganache.

Pro Tips for the Best Irish Cream Frosted Brownies Recipe

Keep these in mind:

• Perfect for gatherings or a luxurious treat.
• Combine deep flavors of cocoa and Irish Cream liqueur.
• Using high-quality chocolate will enhance the flavor of these rich chocolate brownies with Irish cream.
• Allow the brownies to cool completely before frosting for a clean finish.

Best Ways to Serve Irish Cream Frosted Brownies Recipe

Enjoy these Irish cream brownies for St. Patrick’s Day or any festive occasion. They are fantastic served with a scoop of vanilla ice cream or alongside a cup of coffee. For added flair, you can drizzle extra Irish cream over the top or garnish with chocolate shavings.

How to Store and Reheat Irish Cream Frosted Brownies Recipe

To store, keep the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. When ready to enjoy, allow them to come to room temperature, or warm them slightly in the microwave for a gooey treat.

Frequently Asked Questions About Irish Cream Frosted Brownies Recipe

What’s the secret to perfect Irish Cream Frosted Brownies?

The key to perfect chocolate brownies with Irish cream frosting lies in using high-quality ingredients and not overbaking them. Ensure they remain fudgy in the center for the best texture.

Can I make Irish Cream Frosted Brownies ahead of time?

Absolutely! You can prepare these homemade Irish cream brownies a day in advance. Just frost them on the day you plan to serve for the best flavor and texture.

How do I avoid common mistakes with Irish Cream Frosted Brownies?

Avoid overmixing the batter, which can lead to dense brownies. Also, ensure that the brownies cool completely before adding the frosting to maintain its integrity.

Variations of Irish Cream Frosted Brownies Recipe You Can Try

Explore different variations of this recipe by incorporating nuts, such as walnuts or pecans, for added texture. You can also experiment with different types of chocolate, like white chocolate, for a unique twist. Another great idea is to combine these brownies with caramel for a delicious Irish cream chocolate dessert recipe.

For more delicious dessert ideas, check out Sweet Potato Cheesecake Brownies or Better Than Box Mix Brownies. If you’re looking for a healthier option, try Healthy Sloppy Joes.

For more information on Irish cream, you can visit Irish Central.

Indulge in Irish Cream Frosted Brownies Recipe

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• Author: Margaret
• Total Time: 55 minutes
• Yield: 16 brownies 1x
• Diet: Vegetarian

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Description

Indulge in rich, decadent Irish Cream Frosted Brownies featuring a fudgy chocolate base, creamy Irish Cream-infused frosting, and a silky ganache topping.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter (227g), Kerrygold recommended
• 2½ cups granulated sugar (500g), Domino recommended
• 2 tablespoons canola oil (30mL)
• 1 tablespoon vanilla extract
• 5 large eggs, Vital Farms recommended
• 1 cup all-purpose flour (130g), King Arthur recommended
• ½ cup + 1 tablespoon Dutch-processed cocoa powder (57g), Ghirardelli recommended
• ¼ cup black cocoa powder (25g), or additional Dutch-processed
• 2 tablespoons malted milk powder (20g), optional
• ¾ teaspoon salt
• 4 ounces chopped baking chocolate or ½ cup mini semi-sweet chocolate chips
• 1 cup salted butter (227g), softened, grass-fed recommended
• 4 cups powdered sugar (520g)
• 2 ounces Irish Cream liqueur (60mL)
• 1 tablespoon vanilla extract
• 4 ounces bittersweet chocolate (113g)
• 3 ounces heavy cream (90mL)
• 1 tablespoon salted butter (14g)
• 2 ounces Irish Cream liqueur (60mL)

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8, 9×9, or 9×13-inch metal baking pan with parchment paper, leaving overhang for easy brownie removal. Lightly spray with cooking spray.
2. In a heavy-bottomed saucepan, melt 1 cup unsalted butter over low heat. Add 2½ cups granulated sugar and stir until mixture is smooth, emulsified, and no separation occurs. Remove from heat and cool for 5 minutes, stirring frequently.
3. Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract until fully combined, ensuring no oil separation.
4. Beat in 5 large eggs one at a time using a rubber spatula or fork, mixing thoroughly before adding the next.
5. 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. Gently fold into wet mixture until most dry streaks disappear.
6. Fold in 4 ounces chopped baking chocolate or mini semi-sweet chocolate chips evenly.
7. Pour batter into prepared pan and bake 25–30 minutes for 9×13-inch pan, or 40–45 minutes for 9×9-inch pan. Brownies should be set but still fudgy.
8. Allow brownies to cool completely in pan before frosting.
9. Beat 1 cup softened salted butter in a stand mixer fitted with paddle attachment. Gradually add 4 cups powdered sugar, 2 ounces Irish Cream liqueur, and 1 tablespoon vanilla extract, mixing on low until combined. Increase speed to medium-high and whip 3–4 minutes until smooth and fluffy, scraping bowl as needed.
10. Spread frosting evenly over cooled brownies with an offset spatula for a level finish.
11. Chop 4 ounces bittersweet chocolate and place in medium microwave-safe bowl. Add 3 ounces heavy cream and 2 ounces Irish Cream liqueur. Microwave for 1 minute and let rest for 5 minutes.
12. Whisk until smooth, microwaving for additional 15 seconds if lumps persist. Stir in 1 tablespoon salted butter until fully melted and incorporated.
13. Pour ganache over frosted brownies, spreading to edges evenly. Optionally add sprinkles before ganache sets. Let set for at least 30 minutes.
14. Use a sharp or large plastic knife to slice. Brownies can be chilled for cleaner cuts but are best served at room temperature. Alternatively, slice first then pipe frosting and drizzle ganache.

Notes

• Perfect for gatherings or a luxurious treat.
• Combine deep flavors of cocoa and Irish Cream liqueur.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Irish

Nutrition

• Serving Size: 1 brownie
• Calories: 350
• Sugar: 30g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg