There’s something irresistibly cozy about fudgy brownies kissed with that rich, creamy vibe of Irish cream liqueur. This Irish Cream Frosted Brownies Recipe brings together deep chocolatey goodness with a luscious frosting and ganache that’s pure indulgence – it’s my go-to when I want to impress with minimal fuss.

The image shows a stack of two square dessert bars, each with three layers. The bottom layer is thick and dark brown, rich chocolate cake with some chocolate chips visible inside. The middle layer is a light tan cream, smooth and fluffy in texture. The top layer is a thin, shiny dark chocolate glaze. Around the stack, there are more of these dessert bars, also square and stacked, placed on a piece of brown parchment paper on a white marbled surface. Some loose chocolate chips are scattered on the surface near the bars. The background is softly blurred, showing hints of green and other colors. 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 first made these brownies for a small gathering, and everyone couldn’t stop raving about the flavor combo — rich chocolate meets the smooth warmth of Irish cream. I adore how the frosting isn’t too sweet but melts in your mouth, and the ganache ties it all together beautifully.

Decadent Multi-Layered Flavor: The interplay between dark cocoa, malted milk powder, and Irish cream gives the brownies an incredibly complex yet balanced taste.
Impressive Yet Simple: Don’t be intimidated—the recipe comes together with straightforward steps and everyday ingredients, great for both beginners and seasoned bakers.
Customizable: Whether you like fudgy or cake-like brownies, or more or less boozy frosting, this recipe adjusts easily to your preferences.
Perfect for Any Occasion: From St. Patrick’s Day celebrations to cozy nights at home, these brownies make a wonderful treat anytime.

The image shows square slices of a rich chocolate dessert with three visible layers. The bottom layer is dark, moist chocolate cake with a rough texture. The middle layer is thick and creamy, light tan in color, looking smooth and soft. The top layer is glossy dark chocolate ganache, shiny and smooth, covering the whole slice neatly. One slice is upright showing the side view of all layers, and other pieces lie flat showing the shiny top clearly. The cake pieces are on white parchment paper on a white marbled surface, with some small green cloth and green round decoration in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The key to these brownies lies in their rich components working harmoniously. The combination of Dutch-processed and black cocoa powders delivers that deep chocolate punch, while the malted milk powder adds a subtle, nostalgic maltiness. The Irish Cream liqueur ties everything together, brightening the frosting and ganache with smooth warmth. Here’s what you’ll want to focus on when shopping:

Flat lay of a small block of unsalted butter with a pale yellow hue, a neat pile of granulated white sugar crystals, a small white ceramic bowl filled with clear golden canola oil, a tiny white ceramic bowl holding rich amber vanilla extract, five whole large brown eggs with clean shells arranged in a row, a small mound of all-purpose flour with a soft white texture, a small pile of dark reddish-brown Dutch-processed cocoa powder, a slightly smaller mound of very dark black cocoa powder, a small heap of light tan malted milk powder, a pinch of coarse white salt grains, a small pile of chopped semi-sweet dark chocolate chunks, a small white ceramic bowl of powdered sugar like fine snow, a small white ceramic bowl filled with creamy off-white Irish Cream liqueur, a small white ceramic bowl with smooth, pale yellow salted butter, a small white ceramic bowl containing bittersweet chocolate chunks, and a small white ceramic bowl holding thick heavy cream -- all ingredients fresh and natural, arranged symmetrically and balanced 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 high-quality grass-fed like Kerrygold really enhances the buttery richness; it’s worth the few extra bucks.
Granulated Sugar: Regular granulated sugar works perfectly to balance sweetness without overpowering.
Canola Oil: This keeps the brownies moist but isn’t overpowering in flavor, making the texture just right.
Vanilla Extract: Pure vanilla extract adds a subtle depth that rounds out the chocolate tones.
Large Eggs: They help create that chewy but tender brownie crumb we all crave.
All-Purpose Flour: Use a reliable brand like King Arthur for consistent texture and structure.
Dutch-Processed Cocoa Powder: It delivers that dark, mellow chocolate taste that’s less acidic than natural cocoa.
Black Cocoa Powder: This is what gives the brownies that almost-inky depth and bold color.
Malted Milk Powder (optional): Adds a nostalgic malt flavor that really makes these brownies stand out.
Salt: A pinch is crucial to enhance all the sweet and chocolate flavors.
Baking Chocolate or Mini Semi-Sweet Chips: Choose high-quality chocolate for the chocolate chunks inside — it’s like little pockets of bliss.
Powdered Sugar: Essential for making the frosting smooth and velvety.
Irish Cream Liqueur: The star ingredient! Adds boozy warmth and subtle flavor in both the frosting and ganache.
Bittersweet Chocolate: For the ganache topping, bittersweet balances sweetness with richness.
Heavy Cream: Makes the ganache silky and smooth, perfect for pouring.
Salted Butter (for frosting and ganache): Enhances depth and softness in both layers.

📝

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 experimenting by tweaking the intensity of the Irish cream in the frosting and ganache—sometimes I add a little extra when making this for adults only. You’ll find it’s easy to adjust the booziness or even swap in a different cream liqueur if Irish cream isn’t on hand.

Variation: Once, I swapped half the all-purpose flour for almond flour to add a slight nuttiness and got rave reviews—it made the brownies a bit denser but extra moist.
Dairy-Free Option: You can substitute the butter with vegan butter and use a non-dairy creamer for frosting; just reduce the Irish cream slightly to keep the consistency right.
More or Less Boozy: Depending on your crowd, adjust the Irish cream up or down; just remember too much liquid can thin the frosting and ganache.
Nutty Add-ins: Chopped toasted walnuts or pecans folded into the batter can add delicious crunch and pairing contrast.

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

Step 1: Prep Your Pan and Preheat

First, I always preheat my oven to 350°F and line an 8×8 or 9×13-inch metal pan with parchment paper. The trick is to let the parchment overhang the edges for easy lifting later. For larger pans, two sheets crisscrossed work perfectly. Lightly spraying the parchment with cooking spray prevents any sticking. This saves me so much cleanup time!

Step 2: Melt Butter and Sugar

Melt 1 cup unsalted butter slowly over low heat in a heavy-bottomed saucepan. Once melted, stir in 2½ cups granulated sugar until the mixture smooths out and the butter and sugar have emulsified—meaning no visible separation. This step really helps create a shiny brownie crust that’s so beloved.

Step 3: Add Oil, Vanilla, and Beat in Eggs

Remove from heat, stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract until fully combined. Then, beat in your eggs one at a time, mixing thoroughly after each addition. I usually use a sturdy rubber spatula or a whisk, whichever is close at hand—just avoid overmixing here to keep the brownies tender.

Step 4: Fold in Dry Ingredients and Chocolate

Sift together the flour, Dutch-processed cocoa, black cocoa powder, malted milk powder, and salt to avoid lumps and add air. Gently fold these dry ingredients into your wet mix until the batter looks nearly uniform—some tiny streaks are okay to avoid overmixing. Finally, fold in chopped baking chocolate or mini chips for delightful chocolate pockets!

Step 5: Bake and Cool

Pour the batter into your prepared pan and bake for about 25–30 minutes (for 9×13 pan) or 40–45 minutes (for 9×9 pan). The edges should be set, but the center will still look moist—insert a toothpick to check; it should come out with a few moist crumbs, not wet batter. Cool completely before moving on to frosting.

Step 6: Make the Irish Cream Frosting

While your brownies cool, beat 1 cup salted butter until creamy. Add powdered sugar in batches along with 2 ounces Irish Cream and 1 tablespoon vanilla extract, mixing on low speed after adding each portion. Then ramp up to medium-high and whip until you get that perfectly fluffy, pale beige frosting. Don’t rush it—you’ll see the color deepen as it rests.

Step 7: Frost the Brownies

Once the brownies are cool, spread your frosting evenly with an offset spatula for smooth, clean edges. I find letting the brownies cool thoroughly here is crucial to prevent the frosting from melting.

Step 8: Prepare the Irish Cream Ganache

Chop the bittersweet chocolate and combine it with heavy cream and Irish Cream liqueur in a microwave-safe bowl. Heat for 1 minute, let it sit 5 minutes, then whisk until silky smooth. Stir in a tablespoon of salted butter for extra gloss. If you see lumps, a quick 15-second microwave burst helps smooth it out.

Step 9: Pour Ganache and Chill

Pour your ganache over the frosted brownies, smoothing to the edges. If you want to add sprinkles or edible glitter for a festive touch, do it now before it sets. Let everything firm up for at least 30 minutes at room temp before slicing.

Top Tip

From my experience, nailing the texture and flavor balance in this Irish Cream Frosted Brownies Recipe comes down to a few key habits I picked up over time. These little tricks took my results from ‘good’ to ‘OMG, you HAVE to try this!’ level—so I’m passing them on to you.

Emulsify Butter and Sugar Gently: Take your time melting the butter and stirring in the sugar until smooth; it makes the brownie crust shiny and rich.
Don’t Overmix the Batter: Once you add the dry ingredients, fold gently to avoid tough brownies—think tender, not cakey.
Cool Brownies Fully Before Frosting: This avoids a meltdown disaster and keeps your layers beautiful and fluffy.
Use Quality Irish Cream: The flavor really shines through, so a good-quality liqueur makes all the difference.

How to Serve Irish Cream Frosted Brownies Recipe

Irish Cream Brownies - Serving Suggestion

Garnishes

I love topping these brownies with a sprinkle of flaky sea salt or a dusting of cocoa powder for contrasting flavor and a beautiful finish. Sometimes I add some chopped toasted pecans or edible gold glitter on top for special occasions—it makes the presentation pop and guests ask for seconds.

Side Dishes

While these brownies shine on their own, I often pair them with a scoop of vanilla bean ice cream or a dollop of whipped cream to cool down the luscious richness. For a party, a warm mug of coffee or Irish coffee really complements the boozy notes in the frosting perfectly.

Creative Ways to Present

For holiday gatherings, I’ve served these cut into petite squares on a tiered dessert stand with various sprinkle toppings on each level—makes for a dazzling dessert display. Another fun idea is piping the frosting in pretty swirls and drizzling ganache in zigzags for a professional look.

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, though they’re usually gone before then! If your kitchen is warm, pop them in the fridge to keep the frosting firm and ganache glossy.

Freezing

These brownies freeze beautifully. I like to slice them first, wrap each piece tightly in plastic wrap, then store in a freezer-safe bag. They keep well for up to 3 months. When I want a treat, I let them thaw at room temperature for a bit, and they taste almost like freshly made!

Reheating

If you prefer warm brownies, I gently reheat individual slices in the microwave for 10–15 seconds before serving, leaving off the ganache if possible and adding it fresh later. This helps keep the frosting intact while letting the brownie inside become oh-so-soft and gooey again.

Frequently Asked Questions:

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

Absolutely! You can replace the Irish Cream liqueur with Irish cream-flavored coffee creamer or a simple mixture of milk and a few drops of almond extract to retain that flavor without the booziness.

How do I know when the brownies are perfectly baked?

Check by inserting a toothpick in the center. It should come out with a few moist crumbs but no wet batter. The edges will be just set and slightly pulling away from the pan. This ensures your brownies are fudgy and not dry.

Can I use a glass baking pan?

I recommend metal pans for even heat distribution, which helps these brownies achieve that perfect crust and fudgy center. Glass pans can bake differently and might require longer baking time.

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

Use a sharp or large plastic knife and slice once the ganache has set up. For cleaner cuts, chill the brownies briefly before slicing. Wiping your knife clean between cuts also helps maintain neat edges.

Final Thoughts

This Irish Cream Frosted Brownies Recipe holds a special place in my heart (and my dessert rotation!). It’s that perfect balance of cozy, comforting chocolate with a grown-up twist that makes it great for sharing or savoring with a quiet cup of coffee. I hope you’ll have as much fun baking and enjoying these as I do—trust me, once you’ve had a bite, they’ll become a favorite go-to in your kitchen, too.