Description
These Irish Cream Frosted Brownies are rich, decadent, and layered with luxurious flavors. Featuring a moist, chocolatey brownie base, topped with creamy Irish Cream-infused frosting, and finished with a smooth Irish Cream ganache drizzle. Perfect for special occasions or indulgent treats.
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: Preheat the oven to 350°F. Line an 8×8, 9×9, or 9×13-inch metal cake pan with parchment paper, lightly spray with cooking spray, ensuring the parchment overhangs the 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 cool for 5 minutes, stirring frequently.
- Add oil and vanilla: Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract until fully combined and emulsified with no separation.
- Beat in eggs: Add 5 large eggs one at a time, beating well after each addition to fully incorporate.
- Sift dry ingredients: Sift together 1 cup all-purpose flour, ½ cup + 1 tablespoon Dutch-processed cocoa powder, ¼ cup black cocoa powder, 2 tablespoons malted milk powder (optional), and ¾ teaspoon salt. Gradually fold these into the wet mixture using a rubber spatula until almost no dry streaks remain.
- Fold in chocolate: Gently fold in 4 ounces chopped baking chocolate or mini semi-sweet chocolate chips.
- Bake the brownies: Pour batter into the prepared pan. Bake for 40 minutes if using a 9×9-inch pan, or 25 to 30 minutes if using a 9×13-inch pan. Allow brownies to cool completely before frosting.
- Make the frosting: In a stand mixer with paddle attachment, beat 1 cup softened salted butter until creamy. Slowly add 4 cups powdered sugar, 2 ounces Irish Cream liqueur, and 1 tablespoon vanilla extract in increments, mixing on low speed until combined. Increase speed to medium-high and whip for 3 to 4 minutes until smooth and fluffy, scraping down sides regularly.
- Frost the brownies: Spread the Irish Cream frosting evenly over the cooled brownies with an offset spatula for a level surface.
- Prepare the 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, then let sit for 5 minutes. Whisk until smooth; if lumps remain, microwave an additional 15 seconds and whisk again. Stir in 1 tablespoon salted butter until incorporated.
- Top with ganache: Pour ganache over the frosted brownies, spreading evenly to the edges. Optionally add sprinkles before ganache sets. Allow ganache to set for at least 30 minutes.
- Slice and serve: Use a sharp or large plastic knife to slice brownies. For cleaner cuts, chill brownies after frosting, but room temperature is preferred for serving. Alternatively, 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-inch pan yields 24 thinner brownies at approximately 350 calories each.
- Use parchment paper overhang for easier removal from pan and cleaner edges.
- For a deeper chocolate flavor, substitute black cocoa powder for Dutch-processed cocoa powder as preferred.
- The malted milk powder is optional but adds a subtle malt flavor enhancing the brownie depth.
- Allow frosting to darken for richer color if prepared in advance.
- Be patient letting ganache set properly to avoid messy slices.
- Use high-quality chocolate and Irish Cream liqueur for best flavor.
Nutrition
- Serving Size: 1 brownie
- Calories: 350 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg
