Description
Deliciously rich and moist Irish Cream Frosted Brownies featuring a luscious Irish Cream frosting and a smooth ganache topping. Perfect for celebrations or indulgent treats with a chocolatey, boozy twist.
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 a metal 8×8, 9×9, or 9×13-inch metal cake pan with parchment paper, spraying lightly with cooking spray. Ensure some parchment hangs over edges 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, stirring 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 with a rubber spatula 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 flour, ½ cup + 1 tablespoon Dutch-processed cocoa, ¼ cup black cocoa, 2 tablespoons malted milk powder (optional), and ¾ teaspoon salt. Gently fold into wet mixture until nearly smooth with minimal streaks.
- Fold in chocolate: Fold in 4 ounces chopped baking chocolate or mini chocolate chips until evenly distributed.
- Bake the brownies: Pour batter into prepared pan. Bake for 45 minutes if using 9×9 inch pan or 30 minutes if using 9×13 inch pan, until a toothpick comes out mostly clean with moist crumbs.
- Cool brownies: Let brownies cool in pan before removing and frosting.
- Make frosting: Beat 1 cup salted butter in a stand mixer with paddle attachment. Gradually add 4 cups powdered sugar, 2 ounces Irish Cream, and 1 tablespoon vanilla extract, mixing on stir speed. Increase to medium-high speed and whip until smooth and fluffy, about 3 to 4 minutes, scraping bowl frequently.
- Frost brownies: Spread the frosting evenly over cooled brownies with an offset spatula.
- Prepare ganache: Chop 4 ounces bittersweet chocolate and combine in a bowl with 3 ounces heavy cream and 2 ounces Irish Cream. Microwave for 1 minute, then let sit for 5 minutes. Whisk until smooth, microwaving an additional 15 seconds if needed to remove lumps. Whisk in 1 tablespoon salted butter.
- Finish ganache topping: Pour ganache over frosting, spreading to edges. Let set at least 30 minutes before slicing. Optionally add sprinkles before ganache sets.
- Serve: Slice with a sharp or plastic knife. Brownies may be chilled for cleaner cuts but are best served at room temperature.
Notes
- Using a 9×9-inch pan yields 16 thick brownies; a 9×13-inch pan yields 24 thinner brownies.
- For easier removal, use two sheets of parchment paper in a 9×13 pan—one running lengthwise and one crosswise.
- Malted milk powder is optional but adds depth of flavor.
- Allow ganache to fully set to avoid messy slicing.
- Brownies store well refrigerated, but let them come to room temperature before eating for best flavor.
Nutrition
- Serving Size: 1 brownie
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg
