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
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 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
