There’s something irresistibly cozy about biting into a fudgy, rich brownie topped with the smooth, boozy swirl of Irish Cream frosting and ganache. This Irish Cream Brownie Delight Recipe combines deep chocolate flavor with that luxurious splash of Irish Cream, making it a treat that feels both indulgent and festive—perfect for sharing or savoring quietly at home.
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Why You'll Love This Recipe
I can’t get enough of the way this Irish Cream Brownie Delight Recipe takes the classic fudgy brownie to a whole new level. The frosting and ganache make it ultra creamy and the Irish Cream brings that subtle, cozy warmth—something about it just screams celebration or a special treat after a long day.
- Ultimate Chocolate Flavor: Combining Dutch-processed and black cocoa powders gives these brownies a deep, intense chocolate richness that’s seriously addictive.
- Irresistible Irish Cream Frosting: The boozy frosting adds a luxuriously smooth, subtly sweet flavor that pairs beautifully with chocolate.
- Decadent Ganache Finish: The Irish Cream-infused ganache topping adds a glossy, elegant finish that’s perfect for impressing guests or treating yourself.
- Easy to Make, Big on Wow Factor: Despite the luxurious taste and look, these brownies come together with simple ingredients and straightforward steps.
Ingredients & Why They Work
Each ingredient was chosen to build that perfect fudgy texture and balance of flavors. The butter and sugar emulsify to give depth; multiple cocoas intensify that chocolate punch, while the malted milk powder adds subtle nutty complexity. For a festive twist, Irish Cream really shines in both frosting and ganache.
- Unsalted Butter: Use good-quality, preferably grass-fed butter for a richer flavor and creamier texture in both the brownies and frosting.
- Granulated Sugar: Provides structure and sweetness—make sure it dissolves completely with the butter for a smooth batter.
- Canola Oil: A small amount helps keep brownies moist without making them greasy.
- Vanilla Extract: Adds warmth and depth, rounding out the chocolate and Irish Cream flavors.
- Large Eggs: Key for structure and that classic chewy brownie bite.
- All-Purpose Flour: Provides the necessary structure without weighing down the brownies.
- Dutch-Processed Cocoa Powder: Gives a rich, smooth chocolate flavor; crucial for that dark brownie color.
- Black Cocoa Powder: Packs extra intensity for a dramatic chocolate depth and color.
- Malted Milk Powder (optional): Adds subtle maltiness that enhances the chocolate profile without overpowering it.
- Salt: Balances sweetness and intensifies the overall flavor.
- Chopped Baking Chocolate or Semi-Sweet Chips: Melts into pockets of gooey chocolate throughout the brownies.
- Powdered Sugar (for frosting): Creates that silky sweet frosting texture.
- Irish Cream Liqueur: The star of the show—adds a boozy, creamy flavor that transforms ordinary brownies into a memorable dessert.
- Bittersweet Chocolate (for ganache): Provides richness and balances the sweetness of the frosting with a slight bitterness.
- Heavy Cream: Blends with chocolate for a luscious ganache that sets beautifully.
- Salted Butter (for frosting and ganache): Slight saltiness lifts the chocolate flavors and adds creaminess.
Make It Your Way
I like to mix things up depending on the occasion. Sometimes I add a sprinkle of toasted nuts on top for crunch or swap out the Irish Cream for coffee liqueur if that’s what I have on hand. Don’t be shy to tweak amounts or add your own flair—this recipe welcomes your creativity!
- Nuts and Crunch: Adding chopped toasted pecans or walnuts on top gives the brownies a delightful texture contrast.
- Dairy-Free Twist: Substitute butter with vegan butter and use a dairy-free Irish Cream alternative; results still delightfully rich.
- Extra Boozy: I’ve upped the Irish Cream liqueur in the frosting for a bolder flavor when I want to really impress guests.
- Mini Brownies: Bake in a smaller pan for bite-sized treats perfect for parties or gifting.
Step-by-Step: How I Make Irish Cream Brownie Delight Recipe
Step 1: Preparing the Brownie Base
First, preheat your oven to 350°F and line your pan with parchment—tip: use two sheets crossing each other for easy lifting if you’re using a large pan. Then, melt butter slowly over low heat, stirring in the sugar until they meld into a smooth mixture without any separation. This step is key for that shiny, fudge-like crust. Don’t rush it—let it cool slightly before adding oil, vanilla, and then the eggs one by one. Take your time beating after each egg; it really builds a luscious texture.
Step 2: Mixing the Dry Ingredients
Sift together the flours, cocoa powders, malted milk powder, and salt. This ensures no lumps and a smooth blend that won’t overwork your batter. Gently fold the dry mix into your wet batter using a rubber spatula—stop mixing once the last streak of flour disappears to avoid tough brownies. Then, fold in chopped chocolate or mini chips for those melty pockets of chocolatey goodness.
Step 3: Baking & Cooling
Pour the batter into your prepped pan and bake—timing depends on pan size, so keep an eye! A 9×13-inch pan bakes faster (about 25-30 mins) for fudgy but done brownies, while a smaller 9×9 pan takes longer. I always test with a toothpick for moist crumbs, never dry. Let them cool completely before you even think about frosting—that frosting won’t spread smoothly on warm brownies!
Step 4: Making the Irish Cream Frosting
Cream softened salted butter until fluffy, then add powdered sugar, Irish Cream, and vanilla slowly to avoid a sugar cloud. Whip at medium-high speed for a few minutes until smooth and airy. The frosting should lighten in color as it whips—if it’s still dense, keep whipping and scraping your bowl. Spread it gently over cooled brownies with an offset spatula for the most even coat.
Step 5: Preparing the Irish Cream Ganache
Chop bittersweet chocolate finely, add to a bowl with heavy cream and Irish Cream liqueur, then microwave or gently heat to melt. Let it sit warm for a few minutes, then whisk until silky smooth. Stir in a tablespoon of salted butter for extra gloss and richness. Pour over the frosting, spreading evenly. Add sprinkles now for a festive touch before it sets.
Step 6: Serving and Storing
Give the ganache a good half hour to set at room temperature before slicing. For extra clean cuts, chill briefly. You can even frost just the cut pieces individually and drizzle ganache on top—great for parties when you want to prep ahead!
Top Tip
Over the years, I’ve learned a few tricks that make this Irish Cream Brownie Delight Recipe absolutely foolproof and utterly delicious every time.
- Butter and Sugar Emulsification: When melting butter and sugar together, stir patiently until they reach a smooth syrupy texture to prevent separation and achieve that signature shiny brownie crust.
- Don’t Overmix the Batter: Folding the dry ingredients just until almost combined prevents dense, cakey brownies and keeps them fudgy.
- Frosting Texture: If the frosting feels too stiff, add a teaspoon of Irish Cream or cream to loosen it without diluting flavor.
- Ganache Smoothing: Let the melted chocolate mixture rest a few minutes before whisking to avoid grainy lumps and achieve a perfectly glossy finish.
How to Serve Irish Cream Brownie Delight Recipe
Garnishes
I love topping these brownies with a light dusting of cocoa powder or a few chocolate shavings for texture. Sometimes, I add crushed peppermint or rainbow sprinkles for holidays — it adds such a playful touch without messing with the rich flavors.
Side Dishes
Pair this dessert with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness. A hot cup of coffee or a smooth Irish coffee alongside really completes the indulgence.
Creative Ways to Present
For party platters, I’ve arranged mini cut brownies in a scalloped pattern on a slate board, drizzled extra ganache in a zigzag, and sprinkled edible gold leaf for glam. You can also pipe the frosting in little rosettes and add a single chocolate chip on top of each for bite-sized elegance.
Make Ahead and Storage
Storing Leftovers
Once frosted and ganached, I keep the brownies in an airtight container at room temperature for up to 3 days. They stay moist, and the frosting keeps its creamy texture beautifully without refrigeration.
Freezing
I’ve frozen unfrosted brownie slabs tightly wrapped in foil and plastic wrap with great results. When ready, thaw in the fridge overnight and frost fresh for best texture. You can also freeze fully frosted brownies but ganache texture might shift slightly.
Reheating
If you want warm brownies, I pop slices in the microwave for 10-15 seconds before serving—but never with frosting on, or it’ll get melty. For that gooey feel, heat the brownie alone, then add frosting after warming.
Frequently Asked Questions:
Absolutely! Substitute the Irish Cream liqueur with an equal amount of vanilla extract or milk to keep the moisture and flavor, though you’ll miss the signature boozy note. You can also use alcohol-free Irish Cream alternatives.
You can replace black cocoa powder with an equal amount of Dutch-processed cocoa powder. The brownies might be slightly lighter in color and less intense, but still delicious and chocolatey.
Check the brownies by inserting a toothpick about two inches from the edge; it should come out with moist crumbs but not wet batter. Overbaking leads to dry brownies, so start checking at the earlier time based on your pan size.
Yes, I’ve swapped the all-purpose flour for a 1:1 gluten-free baking flour blend successfully. The texture changes slightly, but the brownies remain fudgy and flavorful. Just be sure your other ingredients are gluten-free as well.
Final Thoughts
This Irish Cream Brownie Delight Recipe holds a special place in my recipe box because it’s the dessert I bring out when I want to impress effortlessly. It’s rich, comforting, and has that little grown-up twist from the Irish Cream. Whether you’re making it for a party or a quiet night in, I promise you’ll find yourself coming back to these brownies again and again. Give it a try—I bet it’ll become a new favorite for you too!
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Irish Cream Brownie Delight Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 24 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Irish Cream Frosted Brownies are a luscious treat combining rich chocolate brownies with a creamy Irish Cream frosting and a smooth ganache topping. Perfect for celebrations or a decadent dessert, these brownies offer a delightful blend of chocolate and Irish Cream liqueur flavors in every bite.
Ingredients
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 the oven to 350°F. Line an 8×8, 9×9, or 9×13-inch metal cake pan with parchment paper, spraying lightly with cooking spray. Ensure the parchment paper extends over the edges for easy removal.
- Melt butter and sugar: In a heavy-bottomed saucepan over low heat, melt 1 cup unsalted butter. Add 2½ cups granulated sugar and stir until the mixture is smooth and emulsified with no separated butter. Remove from heat and let cool for 5 minutes, stirring frequently to release heat.
- 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 with a rubber spatula or fork, mixing thoroughly after each egg.
- Sift dry ingredients: Sift together 1 cup all-purpose flour, ½ cup plus 1 tablespoon Dutch-processed cocoa powder, ¼ cup black cocoa powder, 2 tablespoons malted milk powder (optional), and ¾ teaspoon salt into the wet mixture. Stir gently until mostly combined with no large streaks of dry ingredients.
- Fold in chocolate: Fold 4 ounces chopped baking chocolate or mini semi-sweet chocolate chips into the batter evenly.
- Bake the brownies: Pour batter into the prepared pan and bake for 40 minutes for a 9×9-inch pan or 25 to 30 minutes for a 9×13-inch pan, until a toothpick inserted near the center comes out with moist crumbs.
- Cool the brownies: Let the brownies cool completely in the pan before removing them and frosting.
- Make the frosting: Using a stand mixer fitted with a paddle attachment, beat 1 cup softened salted butter until creamy. Gradually add 4 cups powdered sugar, 2 ounces Irish Cream liqueur, and 1 tablespoon vanilla extract, mixing on low to combine. Then whip on medium-high speed for 3 to 4 minutes until smooth and fluffy, scraping the bowl every minute.
- Frost the brownies: Spread the Irish Cream frosting evenly over the cooled brownies using an offset spatula.
- Prepare the 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 it sit in the microwave for 5 minutes. Whisk until smooth, microwaving an additional 15 seconds if needed to dissolve all chocolate lumps. Stir in 1 tablespoon salted butter until fully incorporated.
- Apply ganache: Pour the ganache over the frosted brownies, spreading it to the edges. Let set for at least 30 minutes before slicing. Optionally, add sprinkles before ganache sets for decoration.
- Slice and serve: Cut brownies with a sharp or large plastic knife. For cleaner slices, chill brownies after frosting but allow them to come to room temperature before serving.
Notes
- Nutritional values are estimated based on a 9×9-inch pan yielding 16 thick brownies or a 9×13-inch pan yielding 24 slightly thinner brownies.
- Use parchment paper with an overhang for easy brownie removal from the pan.
- The malted milk powder in the brownie batter is optional but adds a subtle depth of flavor.
- Let the ganache set fully at room temperature for best slicing results.
- You can slice the brownies first and then pipe the frosting and drizzle ganache on top for a different presentation.
- Chilling the brownies after frosting helps achieve cleaner cuts but serve at room temperature for best taste.
Nutrition
- Serving Size: 1 brownie
- Calories: 350 kcal
- Sugar: 38 g
- Sodium: 130 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: 70 mg
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