There’s something truly decadent about the combo of rich, fudgy brownies topped with a creamy, boozy frosting — which is exactly why this Irish Cream Frosted Brownies Recipe has become one of my absolute favorites to bake when I want to impress or just treat myself. The swirl of Irish Cream liqueur brings a lovely touch of warmth and flavor that turns simple brownies into a celebration.

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

This Irish Cream Frosted Brownies Recipe isn’t just your run-of-the-mill brownie with frosting. Every bite bursts with layers of flavor and a texture that strikes the perfect balance between chewy and fudgy. I love how the Irish Cream in both the frosting and ganache adds just the right amount of boozy allure without overpowering the chocolatey goodness.

Decadent Flavor Combination: The Irish Cream liqueur pairs beautifully with the rich chocolate for a grown-up treat that still feels comforting.
Fudgy and Moist Texture: Using both Dutch-process and black cocoa powder gives these brownies an incredible depth and a moist crumb.
Three Layers of Indulgence: Brownie base, creamy Irish Cream frosting, and a luscious Irish Cream ganache on top.
Impressive Yet Simple: Despite the multi-layer effect, it’s straightforward enough for a joyful weekend baking session.

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

Every ingredient here plays its part to make these brownies sensational. I’ve learned the hard way that using quality butter and chocolate really elevates the taste, and the mix of two types of cocoa powders builds that deep chocolate intensity you crave in a luscious brownie.

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: Kerrygold or any good-quality butter adds richness and a creamy texture in both the brownies and frosting.
Granulated Sugar: Gives the brownies their sweet backbone and that signature chewy crust on top.
Canola Oil: Helps keep the brownies moist and tender without heaviness.
Vanilla Extract: Enhances all the chocolate and Irish Cream flavors beautifully.
Large Eggs: Bind the batter together giving the brownies structure and richness.
All-Purpose Flour: The base structure so the brownies are dense but not cakey.
Dutch-Processed Cocoa Powder: Adds a smooth, mellow chocolate flavor that deepens the fudginess.
Black Cocoa Powder: For that almost black chocolate color and a slightly toasted flavor note.
Malted Milk Powder (optional): I love this addition as it adds a subtle nuttiness and complexity if you have it on hand.
Salt: Essential to balance the sweetness and round out the flavors.
Chopped Baking Chocolate or Mini Semi-Sweet Chocolate Chips: Melts into gems inside each brownie bite for an extra rich experience.
Irish Cream Liqueur: The hero ingredient in the frosting and ganache that adds creamy boozy warmth.
Salted Butter (for frosting and ganache): Softened for the frosting, and a little butter added to the ganache makes it glossy and smooth.
Powdered Sugar: Creates that silky, fluffy Irish Cream frosting.
Bittersweet Chocolate (for ganache): Gives a smooth, rich finish with just the right hint of bitterness.
Heavy Cream: Blends the ganache perfectly, making it silky and pourable.

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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

One of the best parts about this Irish Cream Frosted Brownies Recipe is how easy it is to tweak depending on your mood or pantry. I often adjust the frosting’s booziness depending on my company — sometimes a splash less Irish Cream if kids are around, or a bit more for a party vibe.

Variation: I’ve swapped out the black cocoa for more Dutch-processed cocoa when I want a slightly milder chocolate flavor — it works beautifully and keeps the color dark but not quite as intense.
Dietary twists: For a gluten-free version, you can substitute the flour with a 1-to-1 gluten-free baking flour blend and it still tastes fantastic.
Seasonal additions: Around the holidays, I sometimes sprinkle crushed peppermint candies over the ganache while it’s still soft for a festive crunch.

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

Step 1: Prep your pan and preheat the oven

Start by preheating your oven to 350°F (175°C). I always line my pan — I use either an 8x8 or 9x13 inch metal pan — with parchment paper, letting the paper hang over the edges to lift the brownies out easily once baked. Spritz it lightly with cooking spray so the brownies release perfectly without sticking.

Step 2: Melt butter and sugar carefully

In a heavy-bottomed saucepan over low heat, melt 1 cup of unsalted butter. Then stir in the granulated sugar. The trick here is to stir gently until the mixture is smooth and the butter and sugar start to emulsify; you’ll want no butter floating separately — this ensures a shiny, crackly crust on top of your brownies. Remove it from heat and cool for a few minutes, stirring frequently so it doesn’t continue to cook.

Step 3: Add oil, vanilla, and eggs

Next, stir in the canola oil and vanilla extract until fully combined, with no separation. I use a rubber spatula to make sure everything blends smoothly. Then beat in the eggs one at a time, making sure each is fully mixed before adding the next. This slow addition builds structure without scrambling the eggs.

Step 4: Sift dry ingredients and fold in chocolate

Sift together your flour, Dutch-processed cocoa, black cocoa, malted milk powder (if using), and salt right over the butter mixture. This keeps things light and ensures no lumps. Gently fold everything just until the dry streaks disappear — overmixing can toughen your brownies! Finally, stir in the chopped baking chocolate or mini chips for gooey pockets of melty chocolate.

Step 5: Bake and cool

Pour the batter into your prepared pan and bake for about 25-30 minutes (for a 9x13 pan) or 40-45 minutes (for a 9x9 pan). I keep a close eye towards the end — a toothpick should come out with a few moist crumbs but not wet batter. Let the brownies cool completely before frosting, or you risk melting the frosting underneath.

Step 6: Make the Irish Cream frosting

While the brownies cool, beat softened salted butter on medium speed until creamy. Then slowly add powdered sugar, Irish Cream liqueur, and vanilla extract, mixing on low speed until combined. Crank the speed up and whip for about 3-4 minutes until your frosting is pale, fluffy, and just dreamy. Remember to scrape the sides of the bowl often to keep it smooth.

Step 7: Spread frosting and prepare ganache

Use an offset spatula to smooth the frosting over the cooled brownies, making sure the layer is even. Then chop bittersweet chocolate, and combine it with heavy cream and Irish Cream liqueur in a microwave-safe bowl. Microwave in bursts and let it sit so the chocolate melts gently — then whisk until silky smooth. Whisk in a tablespoon of salted butter for shine and richness.

Step 8: Finish with ganache and slice

Pour the ganache over the frosting, spreading it evenly to the edges. If you want to get festive, sprinkle on a few chocolate shavings or sprinkles right away before the ganache sets. Let it sit at room temperature for at least 30 minutes. Chill briefly for cleaner slices or just cut when it’s closer to room temp — I personally love the gooey texture then.

Top Tip

After making these brownies dozens of times, I’ve learned a few tricks that take this Irish Cream Frosted Brownies Recipe from great to unforgettable:

Butter and Sugar Emulsification: Don’t rush melting the butter with sugar. Slow and steady stirring until fully combined prevents graininess and gives you that gorgeous crackly brownie top.
Don’t Overmix the Batter: Fold in dry ingredients just until almost combined to keep the brownies tender and fudgy, not cakey.
Use Good Quality Irish Cream: The flavor really shines through, so I always pick a brand I enjoy sipping alone.
Let the Brownies Cool Fully: This step is key before frosting, so the frosting doesn’t melt and get runny, preserving that dreamy texture.

How to Serve Irish Cream Frosted Brownies Recipe

Irish cream brownies - Serving Suggestion

Garnishes

I keep things classic with a dusting of cocoa powder or a sprinkle of shaved bittersweet chocolate on top for a bit of texture contrast. For parties, I've loved adding edible gold flakes or festive sprinkles to amp up the celebratory vibe, especially around St. Patrick's Day!

Side Dishes

These brownies are rich, so I like pairing them with something fresh like a bowl of mixed berries or a lightly whipped cream on the side to balance the decadence. A scoop of good-quality vanilla ice cream also pairs beautifully and takes it to dessert heaven.

Creative Ways to Present

I’ve sometimes served these at gatherings on a rustic wooden board with a small carafe of extra Irish Cream liqueur for pouring — it always starts great conversations! For gifts, neatly wrapped brownies with a little tag describing the Irish Cream twist add a personal, gourmet touch.

Make Ahead and Storage

Storing Leftovers

Once frosted and ganache-set, I store these brownies in an airtight container in the fridge for up to 4 days. Let them come to room temperature before serving to enjoy the richest flavors and soft texture.

Freezing

I’ve frozen these brownies both frosted and unfrosted. For best results, freeze the unfrosted brownies wrapped tightly in plastic wrap and foil. When ready, thaw completely, then add the frosting and ganache. This keeps the frosting fresh and fluffy.

Reheating

Reheat refrigerated brownies at room temperature rather than microwaving to maintain texture and flavor. If you want a warm bite, I carefully nuke a piece for about 7-10 seconds — just enough to soften the interior without melting the frosting fully.

Frequently Asked Questions:

Can I use a different liquor instead of Irish Cream?

Yes! While Irish Cream complements the chocolate perfectly, you can substitute other cream liqueurs like Kahlua or Amarula for a different but delicious twist.

How do I know when the brownies are done?

You'll want to insert a toothpick into the center. It should come out with some moist crumbs but no wet batter to keep the brownies fudgy but fully cooked.

Can I make these brownies ahead of time?

Absolutely. You can bake the brownies a day or two ahead, then frost and ganache them when you’re ready to serve. This keeps the frosting fresh and made-from-scratch.

What if I don’t have malted milk powder?

No worries! Malted milk powder is optional and adds a subtle flavor complexity, but leaving it out won’t affect the texture or overall success of the brownies.

Final Thoughts

Honestly, this Irish Cream Frosted Brownies Recipe has become a go-to in my baking repertoire. It’s the kind of dessert that invites smiles, conversation, and sometimes a little extra Irish Cream on the side. Whether you’re baking for yourself, friends, or a special occasion, these brownies never disappoint. I hope that when you try this recipe in your kitchen, it brings you as much joy as it has brought me — every gooey, boozy bite is worth it!