Name: Irish Cream Frosted Brownies Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Cuisine: Irish-American
Ingredients: 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; 1 cup salted butter 227g, softened; 4 cups powdered sugar 520g; 2 ounces Irish Cream liqueur 60mL; 1 tablespoon vanilla extract; 4 ounces bittersweet chocolate 113g; 3 ounces heavy cream 90mL; 2 ounces Irish Cream liqueur 60mL; 1 tablespoon salted butter 14g

There’s something utterly comforting about rich, fudgy brownies with a twist that makes them feel a little special. That’s exactly why this Irish Cream Frosted Brownies Recipe has become one of my favorites to whip up—it's the perfect blend of classic chocolate decadence with a boozy, creamy frosting that feels festive and cozy all at once.

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 can’t tell you how many times I've brought these brownies to a gathering and had to fight off requests for the recipe. The Irish cream frosting adds that unexpected adult touch, but nothing overpowers the nostalgic chocolate goodness you crave. It’s like your favorite brownie got an instant upgrade.

Decadently Rich: The combo of Dutch-processed and black cocoa powders gives these brownies an intense chocolate flavor that’s almost velvet-like in texture.
Unique Frosting: Using Irish Cream liqueur in the frosting adds a silky, boozy note you won’t forget—perfect for special occasions or just treating yourself.
Foolproof Texture: The malted milk powder and a mix of butter with canola oil keep the brownies beautifully moist without being overly dense.
Easy Presentation: The ganache drizzle on top isn’t just stunning—it adds an extra layer of flavor complexity everyone raves about.

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

Every ingredient in this Irish Cream Frosted Brownies Recipe plays its part in creating that perfect harmony of flavor and texture. Shopping for quality products makes a noticeable difference, especially with cocoa and butter.

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: I always use high-quality grass-fed butter (Kerrygold is my go-to) because it adds a rich creaminess that’s unmatched.
Granulated Sugar: Using good baking sugar like Domino ensures sweetness without any funky aftertastes.
Canola Oil: This keeps the brownies moist and tender, balancing the butter’s richness without making it greasy.
Vanilla Extract: A must-have for depth and aroma—always fresh and pure vanilla here.
Eggs: Vital Farms large eggs add structure and richness; using good quality eggs really matters in baked goods.
All-Purpose Flour: I prefer King Arthur as it gives a consistent, tender crumb.
Dutch-Processed Cocoa Powder: This smooth cocoa gives a rich chocolate flavor and works beautifully with the baking soda or powder in recipes like this.
Black Cocoa Powder: An extra layer of dark chocolaty intensity that deepens the color and taste.
Malted Milk Powder (optional): Adds a subtle nutty flavor and enhances the brownie’s chewiness.
Salt: Balances sweetness and boosts the chocolate notes.
Chopped Baking Chocolate or Mini Chocolate Chips: Melts into pockets of pure chocolate joy throughout the brownies.
Irish Cream Liqueur: The star of the frosting and ganache, bringing that signature flavor and boozy kick.
Powdered Sugar: For a silky, smooth frosting texture that whips up light and fluffy.
Salted Butter (for Frosting & Ganache): Adds complexity and balances the sweetness perfectly.
Bittersweet Chocolate (for Ganache): I use good-quality bittersweet for richness without cloying sweetness.
Heavy Cream: Creates the luscious ganache texture that sets beautifully.

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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

I love that this recipe lets you get creative while still delivering that classic brownie comfort. You can easily tweak it to suit your taste or dietary needs.

Variation: I sometimes swap the canola oil for coconut oil for a slight tropical hint, which adds a subtle richness I can’t get enough of.
Dairy-Free Adaptation: Try using vegan butter and a non-dairy cream in the ganache for a delicious plant-based version.
Boost with Nuts: Adding chopped toasted pecans or walnuts into the batter gives a wonderful crunch that contrasts with the creamy frosting.
Kick it Up: For an extra boozy experience, drizzle a little Irish Cream liqueur on the brownies just before serving.

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

Step 1: Prep & Melt That Butter

I always start by lining my pan with parchment paper—make sure you do this well because it’s your best friend when it comes to easy brownie removal. Next, gently melt the butter in a heavy-bottomed saucepan over low heat. When it’s melted, stir in the sugar and keep mixing until everything looks smooth and glossy; this little emulsifying move keeps your brownies from separating later. Let it cool for about 5 minutes, stirring often so it doesn’t get too hot for the eggs.

Step 2: Add Oil, Vanilla, and Eggs

Mix in the canola oil and vanilla extract thoroughly. To avoid any “broken” batter, beat in the eggs one at a time using a spatula or fork. Patience here pays off because adding eggs slowly helps the mixture come together beautifully without curdling.

Step 3: Sift and Fold Your Dry Ingredients

Sift the flours, cocoa powders, malted milk powder, and salt directly into the wet mixture. Folding gently with a rubber spatula just until you barely see streaks of dry flour helps keep the brownies tender instead of dense. Then, fold in your chopped baking chocolate or mini chips – I usually reserve a handful to sprinkle on top before baking for extra indulgence.

Step 4: Bake & Cool

Pour the batter into your prepared pan and bake. The timing depends on your pan size—a 9×13 inch pan takes about 25-30 minutes, while a smaller 9×9 inch pan needs 40-45 minutes. You'll know they’re ready when a toothpick inserted near the center comes out with a few moist crumbs, but no wet batter. After baking, cool them fully before frosting—it’s a game-changer for easy spreading.

Step 5: Whip Up the Irish Cream Frosting

While the brownies cool, beat the salted butter in your mixer until creamy. Gradually add powdered sugar, Irish Cream, and vanilla—mix just enough to combine after each addition. Then crank the speed up to medium-high and whip for 3-4 minutes until your frosting is light, fluffy, and a lovely pale beige color. Pro tip: scrape down the bowl often so everything combines perfectly.

Step 6: Spread Frosting and Prepare Ganache

Spread the frosting evenly over your cooled brownies. Meanwhile, melt bittersweet chocolate with heavy cream and Irish Cream in the microwave in one-minute bursts, then let it rest for 5 minutes before whisking smooth. Stir in the salted butter last to add gloss and richness. Pour the ganache over the frosting and smooth it out; if you want to get festive, add sprinkles right now before the ganache sets up.

Step 7: Let It Set & Serve

Give the ganache at least 30 minutes to firm up before slicing with a sharp knife. For clean cuts, chilling the brownies in the fridge for 15-20 minutes works wonders, but I like serving them at room temperature so the frosting is soft and melt-in-your-mouth perfect.

Top Tip

Through many batches of this Irish Cream Frosted Brownies Recipe, I learned small tweaks make a big difference in texture and flavor. Here are some tried-and-true tips to help you bake like a pro and wow your friends.

Butter & Sugar Emulsification: Stir the butter and sugar until smooth and shiny when melted; this step prevents a grainy texture in your brownies.
Egg Addition: Add eggs one by one and beat well after each to avoid curdling and get a smooth batter.
Don’t Overmix: Fold the dry ingredients gently so you keep that fudgy texture rather than a cakey one.
Frosting Chill: If your frosting gets too warm, popping it in the fridge for 10 minutes helps it stiffen enough to spread beautifully without melting.

How to Serve Irish Cream Frosted Brownies Recipe

Irish Cream Brownies - Serving Suggestion

Garnishes

I like to keep it simple with a few festive sprinkles or a light dusting of finely chopped toasted pecans on top, which adds a bit of nuttiness and a lovely crunch against the creamy layers. Sometimes, a tiny drizzle of extra Irish Cream liqueur just before serving adds a subtle shine and depth.

Side Dishes

Serving these brownies with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream is pure bliss. For a boozy brunch or dessert spread, pair with Irish coffee or a smooth stout beer to echo those Irish cream flavors.

Creative Ways to Present

For special occasions, I like to cut the brownies into small squares and arrange them on a pretty platter with edible gold leaf or chocolate curls on top for a glamorous touch. You could also pipe little rosettes of Irish Cream frosting and drizzle ganache over just half the batch for a fun mix of frosted and bare.

Make Ahead and Storage

Storing Leftovers

I store leftover brownies in an airtight container at room temperature if I’m eating them within two days. The frosting and ganache stay perfectly smooth, and the brownies maintain their moist, fudgy texture without drying out.

Freezing

These brownies freeze beautifully! I cut them into individual squares, wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. When I want one, I thaw it overnight in the fridge and bring it to room temperature before enjoying.

Reheating

If you like your brownies a bit warm, I recommend a gentle 10-15 second zap in the microwave at low power to soften the frosting without melting it completely. It’s like eating a warm hug for your taste buds.

Frequently Asked Questions:

Can I use a different liqueur if I don’t have Irish Cream?

Yes, you can swap Irish Cream for other cream liqueurs like Amaretto or Kahlúa, but the flavor profile will change—Irish Cream brings a unique, slightly sweet and creamy taste that really stands out in this recipe.

What if I don’t have black cocoa powder?

You can substitute the black cocoa powder with additional Dutch-processed cocoa powder. The brownies will still be delicious, though slightly lighter in color and a bit less intense in that dark chocolate flavor.

How do I know when the brownies are perfectly baked?

Insert a toothpick near the center of the pan; it should come out with moist crumbs but no wet batter. Overbaking can dry them out, so start checking at the minimum time listed.

Can I make these brownies vegan?

With some substitutions like vegan butter, flaxseed eggs, and plant-based cream, you can make a vegan-friendly version, but keep in mind the texture and flavor might differ slightly from the original.

Final Thoughts

This Irish Cream Frosted Brownies Recipe holds a special spot in my kitchen arsenal—it’s the kind of dessert that feels both indulgent and comforting, perfect for celebrations or a cozy night in with a cup of coffee. I'm confident you’ll find as much joy making and sharing these brownies as I do, and they’re sure to become a beloved tradition in your recipes too. So go ahead, preheat that oven and treat yourself—you deserve it!