Description
Deliciously rich Irish Cream Frosted Brownies featuring a moist chocolate base, creamy Irish Cream frosting, and a luscious Irish Cream ganache topping. Perfect for festive 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 oven to 350°F and line an 8×8, 9×9, or 9×13-inch metal pan with parchment paper sprayed lightly with cooking spray, ensuring edges overhang 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 with no separation. Remove from heat and cool 5 minutes, stirring often.
- Add Oil and Vanilla: Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract until fully combined with no separation.
- Incorporate Eggs: Beat in 5 large eggs one at a time using a spatula or fork until fully incorporated.
- Sift Dry Ingredients: Sift 1 cup flour, ½ cup + 1 tablespoon Dutch-process cocoa, ¼ cup black cocoa, 2 tablespoons malted milk powder (optional), and ¾ teaspoon salt into wet mixture; stir gently until almost all dry streaks vanish.
- Fold in Chocolate: Fold 4 ounces chopped baking chocolate or mini semi-sweet chips into the batter.
- Bake Brownies: Pour batter into prepared pan; bake 40 minutes for 9×9-inch or 25-30 minutes for 9×13-inch. Cool completely before frosting.
- Make Frosting: Beat 1 cup salted butter in stand mixer with paddle attachment; gradually add 4 cups powdered sugar, 2 ounces Irish Cream liqueur, and 1 tablespoon vanilla, mixing on stir speed until combined. Whip at medium-high speed 3-4 minutes until pale beige and fluffy, scraping bowl as needed.
- Frost Brownies: Spread frosting evenly over cooled brownies with an offset spatula.
- Prepare Ganache: Chop 4 ounces bittersweet chocolate; combine in medium bowl with 3 ounces heavy cream and 2 ounces Irish Cream liqueur. Microwave 1 minute, let sit 5 minutes, then whisk smooth. Microwave an additional 15 seconds if lumps remain.
- Add Butter to Ganache: Whisk in 1 tablespoon salted butter until incorporated.
- Apply Ganache: Pour ganache over frosting, spread to edges, and let set at least 30 minutes before slicing. Add sprinkles before ganache sets, if desired.
- Slice and Serve: Use a sharp or plastic knife to slice brownies. Chill for cleaner cuts or serve at room temperature. Optionally pipe frosting and drizzle ganache after slicing.
Notes
- Nutritional info is based on 16 thick brownies from a 9×9-inch pan; using a 9×13-inch pan yields 24 thinner brownies.
- Let brownies cool fully before frosting to prevent melting.
- If you prefer, pipe frosting and ganache on individual sliced brownies for cleaner presentation.
- Malted milk powder is optional but adds depth of flavor.
- Use parchment arranged in two sheets crossing directionally to line larger pans fully.
- Room temperature Irish Cream liqueur helps the frosting whip up smoothly.
Nutrition
- Serving Size: 1 brownie
- Calories: 350 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
