Description
Decadent Irish Cream Frosted Brownies featuring a rich chocolate brownie base layered with smooth Irish Cream frosting and topped with a luscious Irish Cream ganache. Perfect for celebrations 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. Line an 8×8, 9×9, or 9×13-inch metal baking pan with parchment paper, spraying lightly with cooking spray. Ensure parchment edges extend beyond the pan for easy removal.
- Melt butter and sugar: Melt 1 cup unsalted butter in a heavy-bottomed saucepan over low heat. Stir in 2½ cups granulated sugar until smooth and emulsified. Remove from heat and let cool for 5 minutes, stirring frequently.
- 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, mixing thoroughly after each addition until fully incorporated.
- Sift dry ingredients: Sift together 1 cup all-purpose flour, ½ cup + 1 tablespoon Dutch-processed cocoa powder, ¼ cup black cocoa powder, 2 tablespoons malted milk powder (optional), and ¾ teaspoon salt directly into the wet mixture. Gently fold until nearly all streaks of flour disappear.
- Fold in chocolate: Fold in 4 ounces chopped baking chocolate or mini semi-sweet chocolate chips evenly into the batter.
- Bake brownies: Pour batter into the prepared pan. Bake for 40 minutes if using a 9×9-inch pan, or 25 to 30 minutes if using a 9×13-inch pan, until a toothpick inserted near the center comes out with moist crumbs.
- Cool brownies: Allow brownies to cool completely in pan before removing and frosting.
- Make frosting: Beat 1 cup softened salted butter in a stand mixer with paddle attachment until creamy. Gradually add 4 cups powdered sugar, 2 ounces Irish Cream liqueur, and 1 tablespoon vanilla extract, mixing on low speed until combined. Increase speed to medium-high and whip for 3 to 4 minutes until smooth and fluffy, scraping bowl occasionally.
- Frost brownies: Spread the frosting evenly over the cooled brownies with an offset spatula, smoothing the surface.
- Prepare ganache: Chop 4 ounces bittersweet chocolate and place in a medium bowl. Add 3 ounces heavy cream and 2 ounces Irish Cream liqueur, then microwave for 1 minute. Let sit for 5 minutes, then whisk until smooth. If lumps remain, microwave an additional 15 seconds and whisk again. Stir in 1 tablespoon salted butter until incorporated.
- Top brownies: Pour ganache over the frosted brownies and spread to edges. Let set at room temperature for at least 30 minutes before slicing. Optionally add sprinkles before ganache sets.
- Slice and serve: Use a sharp or large plastic knife to cut brownies. For cleaner slices, chill after frosting, but serving at room temperature is recommended.
Notes
- Nutritional info is based on a 9×9 pan yielding 16 thick brownies; thinner brownies can be made in a 9×13 pan for 24 servings.
- For easier pan removal, use overlapping parchment paper sheets arranged in two directions in larger pans.
- Optional malted milk powder adds a subtle malt flavor but can be omitted if unavailable.
- Use grass-fed butter for richer flavor and recommended quality.
- Allow ganache to fully set before slicing to avoid messy cuts.
- Brownies can be sliced first, then frosted and ganached for decorative presentation.
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: 60 mg
