There’s something utterly irresistible about rich, fudgy brownies topped with a luscious, boozy frosting that brings the party to your taste buds. This Irish Cream Frosted Brownies Recipe blends decadence with a cozy Irish Cream twist that I promise will become a new favorite for celebrations or just a weekend treat.

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’m genuinely excited to share this Irish Cream Frosted Brownies Recipe because it takes the classic brownie to a whole new level with that smooth, creamy Irish Cream frosting—and don’t even get me started on the ganache finish! Whether you’re baking for friends or need a rich treat for yourself, these brownies nail that perfect balance of gooey, boozy, and chocolatey.

Decadent Flavor Fusion: The Irish Cream frosting adds a subtle boozy warmth that pairs beautifully with the dark, fudgy brownie base.
Texture Perfection: Fudgy inside with a slightly crisp top, then topped with creamy frosting and silky ganache—everything you want in a brownie.
Impress Without Stress: Despite looking fancy, the recipe is pretty straightforward—perfect if you want to wow folks without fuss.
Customizable for Your Taste: I always tweak it with extras like malt powder or different chocolates, making it easy to tailor.

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

The magic here comes from quality ingredients working in harmony to create that famous rich, fudgy brownie base with frosting and ganache that are rich but never overwhelming. A few notes on what to look for when assembling your stash:

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: Using good-quality butter, like Kerrygold if you can find it, gives a silky richness that melts beautifully into the batter and frosting.
Granulated Sugar: The standard sweetener here, Domino works perfectly, but any fine granulated sugar will do just fine.
Canola Oil: A little oil keeps the brownies extra moist and fudgy without the heaviness.
Vanilla Extract: Adds warmth and depth, balancing the intensity of the cocoa and Irish Cream.
Large Eggs: They provide structure, binding the ingredients together for that dense, chewy texture.
All-Purpose Flour: King Arthur or another reliable brand works best for consistent texture.
Dutch-Processed Cocoa Powder: This smooth, mellow cocoa is essential for that deep chocolate flavor in the batter.
Black Cocoa Powder: Adding this gives a richer, almost black-chocolate hue and complexity—totally worth it.
Malted Milk Powder: Optional, but I love how it adds a slight nutty, malty boost that cuts through the sweetness.
Salt: Just a touch to enhance all those chocolatey notes.
Chopped Baking Chocolate or Mini Semi-Sweet Chips: Melts into pockets of gooey indulgence in every bite.
Powdered Sugar: Crucial for the frosting’s silky texture—don’t skip or sub with granulated sugar.
Irish Cream Liqueur: The star of the show, adding that signature creamy, boozy flavor to both frosting and ganache.
Bittersweet Chocolate & Heavy Cream: For the ganache layer—rich, glossy, and decadently smooth.
Salted Butter for Frosting and Ganache: The slight saltiness balances sweetness and keeps flavors vibrant.

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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

I love how this Irish Cream Frosted Brownies Recipe is super adaptable. I often switch up the chocolate—sometimes all dark, sometimes with milk chocolate chunks depending on what I have on hand—and honestly, you can play around with the frosting intensity. Adding a splash more Irish Cream will make it boozier, while less keeps it subtle but flavorful.

Variation: One time, I swapped out malted milk powder with espresso powder—it created a mocha-chocolate hit that was insanely good.
Dietary Modification: You can try replacing half the butter with coconut oil for a dairy-reduced version, but the flavor and texture will shift a bit.
Seasonal Twist: Around Christmas, I stir in a pinch of cinnamon and nutmeg into the batter for a cozy, festive vibe.

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

Step 1: Prep Your Pan and Oven

First things first, preheat your oven to 350°F. Line a metal pan—an 8x8, 9x9, or even 9x13-inch works— with parchment paper. Pro tip: use two sheets crisscrossed if you’re using a 9x13-inch pan to cover the whole surface and get nice, easy edges to lift the brownies out without breaking.

Step 2: Melt Butter and Sugar

In a heavy-bottom saucepan over low heat, melt 1 cup unsalted butter. Stir in 2½ cups granulated sugar and keep stirring until the butter and sugar emulsify—meaning they come together beautifully without separation. It’s tempting to rush here, but take your time—this helps give you that shiny brownie crust.

Step 3: Add Oil, Vanilla, and Eggs

Once it’s cooled for 5 minutes, stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract. Mix with a spatula until everything’s fully combined—no oily spots on top. Then, beat in 5 large eggs one at a time, making sure each is fully folded before adding the next. This careful incorporation keeps the batter silky and ensures a perfect crumb.

Step 4: Sift & Fold in the Dry Ingredients

Sift together 1 cup flour, Dutch-processed cocoa, black cocoa, malted milk powder (optional), and salt right over the wet mixture. Gently fold with a rubber spatula just until the last streak of flour disappears—don’t overmix or your brownies risk turning cakey.

Step 5: Chocolate Chunks for Extra Indulgence

Fold in chopped baking chocolate or mini chips—this adds those melty, gooey pockets of chocolate you’ll swoon over. Pour the batter into your prepared pan and bake. Depending on the pan size, bake 25–30 minutes for a 9x13 or 40–45 minutes for a 9x9. Look for a slightly soft center but set edges.

Step 6: Whip Up the Irish Cream Frosting

While the brownies cool, beat 1 cup softened salted butter until creamy. Add powdered sugar, Irish Cream liqueur, and vanilla in small batches and whip until you have a pale, fluffy frosting. It darkens as it rests, so don’t worry if it looks a little light at first—it's perfect.

Step 7: Spread Frosting and Add Ganache

Spread that beautiful Irish Cream frosting evenly over cooled brownies with an offset spatula. Then prepare the ganache by microwaving bittersweet chocolate, heavy cream, and Irish Cream liqueur together for 1 minute, letting it sit, and whisking smooth. Stir in butter for shine and pour it over the frosting. Let it set for at least 30 minutes before slicing.

Top Tip

This Irish Cream Frosted Brownies Recipe is deceptively simple, but a few tricks helped me get it just right every time. These tips will ensure your brownies come out fudgy, flavorful, and beautifully finished.

Butter and Sugar Emulsification: Don’t rush this step—wait until the butter and sugar come together fully without oil separating; it’s key for that classic brownie crust.
Eggs One at a Time: Add eggs slowly and beat fully after each addition to avoid curdling and get a smooth batter.
Don’t Overmix Dry Ingredients: Fold in gently just until flour disappears—overmixing leads to cakey brownies, and that’s not what we want here.
Let Ganache Set Thoroughly: Patience pays off—let the ganache cool completely before cutting to get perfect slices without messy drips.

How to Serve Irish Cream Frosted Brownies Recipe

Irish Cream Brownies - Serving Suggestion

Garnishes

I usually keep it simple with a light dusting of cocoa powder or some dark chocolate shavings on top. Sometimes, for a festive touch, I sprinkle crushed peppermint or gold sugar crystals that really make these brownies stand out at parties.

Side Dishes

These brownies are rich enough to shine solo, but I like pairing them with fresh whipped cream or a scoop of vanilla bean ice cream. If you want a lighter contrast, a simple fresh berry salad adds a nice pop of color and zest.

Creative Ways to Present

For gatherings, I’ve piped the frosting in rosettes on individual brownie squares and drizzled ganache over each one, making each bite feel extra special. If gifting, I wrap small stacks in parchment tied with twine and add a sprig of mint or a few chocolate chips on top—such a charming homemade gift!

Make Ahead and Storage

Storing Leftovers

I store leftover Irish Cream Frosted Brownies in an airtight container at room temperature for up to 3 days—it keeps the frosting soft and the brownies moist. If your kitchen’s warm, toss them in the fridge to hold their shape but bring them to room temp before serving.

Freezing

I’ve frozen these brownies, frosting and all, by wrapping tightly in plastic wrap and then foil. Freeze flat in a single layer; when thawed overnight in the fridge, they taste almost freshly baked—a perfect make-ahead dessert.

Reheating

To reheat, I let them come to room temperature and then warm individual squares gently in the microwave for about 10 seconds—just enough to soften but not melt the frosting or ganache. Trust me, it revives that fresh-baked feeling every time.

Frequently Asked Questions:

Can I make this Irish Cream Frosted Brownies Recipe without alcohol?

Absolutely! You can substitute the Irish Cream liqueur with an Irish Cream-flavored syrup or just vanilla extract to keep the flavor notes. The frosting won’t have the boozy kick but will still be deliciously creamy.

How do I know when the brownies are perfectly baked?

Look for edges that are set and starting to pull away from the pan, while the center should still be just slightly soft and fudgy—use a toothpick to test; it should come out with a few moist crumbs but not wet batter.

Can I use a different chocolate type in the ganache?

Yes! Bittersweet chocolate works beautifully to balance sweetness, but you can use semi-sweet or even milk chocolate for a sweeter, creamier ganache. Just keep the cream ratio the same for proper consistency.

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

Let the ganache set completely, ideally chilling the brownies for about 30 minutes before slicing. Use a sharp or large plastic knife dipped in hot water and wiped dry between cuts for smooth, clean edges without sticking.

Final Thoughts

This Irish Cream Frosted Brownies Recipe is truly one of my personal favorites to bake and share. It’s the kind of dessert that feels luxurious yet homey—a total crowd-pleaser whether you’re indulging after dinner or bringing it to friends. I hope you enjoy making it as much as I do, and don’t be shy about adding your own twist to make it uniquely yours!