Description
Deliciously rich Irish Cream Frosted Brownies featuring a moist chocolate base, creamy Irish Cream frosting, and a glossy Irish Cream ganache topping. Perfect for celebrations or indulgent treats with a distinctive Irish flair.
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
- Preheat and Prepare Pan: Preheat oven to 350°F and line a metal 8×8, 9×9, or 9×13-inch metal cake pan with parchment paper. Spray lightly with cooking spray and ensure parchment hangs over edges for easy removal.
- Melt Butter and Sugar: Melt 1 cup unsalted butter in a heavy-bottomed saucepan over low heat. Add 2½ cups granulated sugar and stir until smooth and emulsified. Remove from heat and cool for 5 minutes, stirring often.
- Add Oil and Vanilla: Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract until fully combined without separation.
- Incorporate Eggs: Beat in 5 large eggs one at a time, mixing thoroughly after each addition.
- 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 (optional), and ¾ teaspoon salt. Gently fold into the wet mixture until nearly combined.
- Fold in Chocolate: Fold in 4 ounces chopped baking chocolate or mini semi-sweet chocolate chips gently.
- Bake Brownies: Pour batter into prepared pan. Bake 40 minutes for 9×9-inch pan or 25 to 30 minutes for 9×13-inch pan. Cool before frosting.
- Make Frosting: Beat 1 cup softened salted butter in a stand mixer. Gradually add 4 cups powdered sugar, 2 ounces Irish Cream liqueur, and 1 tablespoon vanilla extract, mixing until just combined. Increase speed and whip 3 to 4 minutes until fluffy and pale beige.
- Frost Brownies: Spread frosting evenly over cooled brownies using an offset spatula.
- Prepare Ganache: Chop 4 ounces bittersweet chocolate and place in bowl with 3 ounces heavy cream and 2 ounces Irish Cream liqueur. Microwave 1 minute, let sit 5 minutes, then whisk smooth. If lumps remain, microwave an additional 15 seconds. Whisk in 1 tablespoon salted butter.
- Top with Ganache: Pour ganache over frosting, spreading to edges. Let set at least 30 minutes before slicing. Optionally add sprinkles before ganache sets.
- Serve: Slice brownies with a sharp or large plastic knife. For cleaner cuts, chill before slicing or slice first and then pipe frosting and drizzle ganache.
Notes
- Nutritional info is estimated for 16 thick brownies baked in a 9×9-inch pan; baking in a 9×13 pan yields 24 thinner brownies with about 350 calories each.
- Malted milk powder in brownies is optional but adds a richer flavor.
- Use parchment paper layered in two directions for larger pans to facilitate easy removal.
- Let ganache set well before slicing for clean presentation.
- For a festive touch, add sprinkles onto ganache before it sets.
- Room temperature brownies produce best texture; chilling is optional for cleaner slicing.
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
