There’s something about the richness of chocolate paired with the smooth warmth of Irish Cream that instantly feels like a little celebration on your taste buds. This Irish Cream Frosted Chocolate Brownies Recipe combines fudgy brownies with a luscious Irish Cream frosting and a glossy ganache drizzle, making it a dessert that’s truly unforgettable.
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 Chocolate Brownies Recipe
- Top Tip
- How to Serve Irish Cream Frosted Chocolate Brownies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Irish Cream Frosted Chocolate Brownies Recipe
Why You'll Love This Recipe
Honestly, from the moment I first made this Irish Cream Frosted Chocolate Brownies Recipe, it became an instant favorite at family gatherings. The way the Irish Cream infuses both the frosting and ganache makes these brownies feel special but not fussy—perfect for impressing your friends or just treating yourself.
- Decadently rich flavor: The blend of dark chocolate and Irish Cream creates a luxurious taste you won’t get with ordinary brownies.
- Perfectly fudgy texture: The brownies bake up moist and dense without being cakey, hitting that ideal chewy spot every time.
- Layered frosting and ganache: Both bring a silky, creamy quality that elevates the whole dessert but stays balanced—not overly sweet.
- Great for special occasions or casual treats: Whether it's Saint Patrick’s Day, a birthday, or just a weekend pick-me-up, these brownies always impress.
Ingredients & Why They Work
Each ingredient in this Irish Cream Frosted Chocolate Brownies Recipe plays a crucial role for flavor and texture. Using quality butter and chocolate is key since those rich components really shine through. Plus, the combination of Dutch-processed and black cocoa powders deepens the chocolate taste wonderfully.
- Unsalted butter: Using a high-quality butter like Kerrygold adds richness and creaminess to the brownies and frosting.
- Granulated sugar: Sweetens the brownies evenly, helping to create that perfect fudgy texture.
- Canola oil: A bit of oil keeps the brownies moist without weighing them down.
- Vanilla extract: Enhances the chocolate and Irish Cream flavors subtly but importantly.
- Large eggs: They add structure and help create the perfect chewy density.
- All-purpose flour: Provides the structure for your brownie without making it cakey.
- Dutch-processed cocoa powder: Adds deep chocolate flavor and a smooth finish.
- Black cocoa powder: Optional but highly recommended for extra color and an intense chocolate punch.
- Malted milk powder: Adds a lovely depth—think slight maltiness—that pairs beautifully with chocolate.
- Salt: Balances the sweetness and intensifies the chocolate flavors.
- Chopped baking chocolate or mini semi-sweet chips: Give wonderful pockets of melty chocolate throughout the brownies.
- Powdered sugar: For a smooth, creamy frosting texture.
- Irish Cream liqueur: Key ingredient that infuses the frosting and ganache with that signature boozy, creamy flavor.
- Bittersweet chocolate & heavy cream: For the ganache topping that finishes these brownies with a glossy, decadent touch.
Make It Your Way
I often tweak this Irish Cream Frosted Chocolate Brownies Recipe depending on the occasion or my mood. I encourage you to get creative too—it’s such a forgiving base and welcomes all kinds of personal touches.
- Add nuts: I love folding in chopped toasted pecans or walnuts for a little crunch contrast, especially around the holidays.
- Swap milk powder: If you don’t have malted milk powder, regular powdered milk works just fine—it’s a small flavor boost but still lovely.
- Make it boozy: For adult-only parties, I drizzle a little extra Irish Cream over the brownies before frosting for an extra kick.
- Dairy-free option: You can substitute vegan butter and a dairy-free cream to make this recipe allergy-friendly without losing much of its magic.
Step-by-Step: How I Make Irish Cream Frosted Chocolate Brownies Recipe
Step 1: Prepare your pan and preheat the oven
This is a small but crucial step. I always line my 9×13-inch metal pan with parchment in two directions—one sheet going along the length and another across the shorter side—to make lifting the brownies out a breeze. Don’t forget to spray the parchment lightly with cooking spray so the brownies come out clean without breaking.
Step 2: Melt butter and sugar mixture
Using a heavy-bottomed saucepan, melt your butter over low heat. Slowly stir in the sugar until it’s smooth and no butter floats on top. It’s important to keep the heat low so the sugar doesn’t burn but melts evenly with the butter, helping build that fudgy texture.
Step 3: Add oil, vanilla, and beat in eggs
Mix in canola oil and vanilla extract fully until the mixture looks homogeneous. Then beat in eggs one at a time, stirring well after each. The eggs add the structure for those chewy brownies you love.
Step 4: Sift dry ingredients and fold in chocolate
Sift your flours, cocoa powders, malted milk powder, and salt directly into your wet mixture. This avoids lumps and keeps the batter silky. Fold all ingredients gently but thoroughly, then add chopped baking chocolate or chocolate chips for rich pockets of melted goodness.
Step 5: Bake and cool the brownies
Pour your batter into the pan and bake at 350°F. I find 25–30 minutes perfect for the 9x13 pan—check with a toothpick, but expect moist crumbs, not completely clean. Patience is key here: cool them completely before frosting, or the frosting will melt away into sticky sadness.
Step 6: Make the Irish Cream frosting
While the brownies cool, beat your softened salted butter until creamy. Add powdered sugar, Irish Cream liqueur, and vanilla gradually—this keeps the texture smooth. Whip on medium-high for 3-4 minutes until light and fluffy. The frosting darkens a bit as it rests, turning a lovely beige.
Step 7: Frost the brownies evenly
Use an offset spatula to spread the frosting as evenly and smoothly as possible onto cooled brownies. This step is fun—take your time here for a beautiful finish that anyone will want to dive into.
Step 8: Prepare the Irish Cream ganache drizzle
Microwave bittersweet chocolate, heavy cream, and Irish Cream liqueur together until melted and almost set, then whisk until perfectly smooth. Stir in butter for shine. Pour over the frosted brownies, spreading gently to the edges before letting it set at room temperature for 30+ minutes.
Top Tip
From my many attempts at this Irish Cream Frosted Chocolate Brownies Recipe, I’ve learned a few things that make all the difference:
- Choose quality chocolate: The better the chocolate you use, the more decadent your brownies and ganache will be—don’t skimp on this.
- Don’t overbake: Underbake slightly rather than risk dryness; these brownies are meant to be fudgy, so a toothpick with a few moist crumbs is perfect.
- Let frosting come to room temp: If your frosting feels too stiff to spread, let it soften a minute or two rather than heating it and risking it melting completely.
- Use parchment overhang: This makes removing the entire brownie block from the pan so much easier and keeps edges neat when slicing.
How to Serve Irish Cream Frosted Chocolate Brownies Recipe
Garnishes
I often top these brownies with a sprinkle of flaky sea salt just before the ganache sets for a subtle contrast, or chopped toasted nuts when serving to guests who enjoy a little crunch. Occasionally, I’ll add festive green and gold sprinkles around Saint Patrick’s Day for a playful touch.
Side Dishes
Pair these brownies with a scoop of vanilla ice cream or some lightly whipped cream to balance the richness. A warm cup of coffee or a smooth Irish whiskey on the side also complements the flavors beautifully, creating an indulgent dessert experience.
Creative Ways to Present
For parties, I like to slice brownies into smaller squares, pipe little rosettes of frosting on top, then drizzle ganache artistically over each bite. Using festive plates or wooden serving boards adds charm. You can even individualize portions by placing one brownie in a fancy cupcake liner.
Make Ahead and Storage
Storing Leftovers
Once frosted and ganache-topped, store leftover brownies in an airtight container at room temperature for up to 3 days. This keeps the frosting soft and ganache glossy without drying out. I’ve found keeping them out of the fridge preserves their texture best.
Freezing
I sometimes freeze the unfrosted brownies wrapped tightly in plastic wrap and foil. When ready to serve, thaw completely, then add the frosting and ganache. This prevents any texture changes from freezing the buttery frosting and keeps everything fresh.
Reheating
If you want warm brownies, gently microwave a slice (frosted or not) for 10–15 seconds. The ganache softens and the brownies taste almost freshly baked. Just be careful not to overheat, or the frosting will melt and get messy.
Frequently Asked Questions:
You can substitute Irish Cream liqueur with a mix of milk and vanilla extract or coffee for a non-alcoholic version, but the signature flavor will be milder. Adding Irish Cream is really what sets this recipe apart, so I recommend keeping it whenever possible.
I prefer high-quality bittersweet or semisweet baking chocolate with 60-70% cocoa content for a rich flavor that’s not overly sweet. Ghirardelli and Valrhona are favorites, but any good baking chocolate you trust will do.
A toothpick inserted should come out with moist crumbs but not wet batter—this ensures the brownies remain fudgy. Overbaking makes them dry, so it’s better to check early and err on the side of slightly underbaked.
Absolutely! You can prepare both a day in advance. Store frosting in an airtight container in the fridge and bring it to room temperature before whipping again. Ganache can be refrigerated and gently reheated or whisked before pouring over brownies.
Final Thoughts
This Irish Cream Frosted Chocolate Brownies Recipe is one I come back to whenever I want something truly indulgent that’s still approachable and easy to make. The layers of flavor—from the fudgy brownies to the smooth frosting and shiny ganache—make it a standout dessert that everyone raves about. I can’t wait for you to try it and experience that perfect chocolate and Irish Cream harmony for yourself—it’s like a little hug in every bite.
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Irish Cream Frosted Chocolate Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours
- Yield: 24 brownies
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
Description
Delicious Irish Cream Frosted Brownies featuring a rich, fudgy brownie base topped with a creamy Irish Cream-infused frosting and a smooth ganache drizzle, perfect for dessert or special occasions.
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 pan and preheat oven: Preheat oven to 350°F and line an 8×8, 9×9, or 9×13-inch metal cake pan with parchment paper, spraying lightly with cooking spray. Ensure parchment overhangs the sides for easy removal, using two sheets for larger pans.
- Melt butter and sugar: Melt 1 cup unsalted butter in a heavy-bottomed saucepan over low heat. Add 2½ cups granulated sugar and stir until well emulsified with no separation. 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 using a spatula or fork, mixing thoroughly after each addition.
- Sift and add 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, and ¾ teaspoon salt. Fold these into the butter mixture gently until nearly all dry streaks disappear.
- Add chocolate chips: Fold in 4 ounces chopped baking chocolate or mini semi-sweet chocolate chips evenly through the batter.
- Bake brownies: Pour batter into prepared pan and bake for 40 minutes if using 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 brownies: Let brownies cool completely in the pan before removing for frosting.
- Make frosting: Beat 1 cup softened salted butter in a stand mixer with a paddle attachment. Gradually add 4 cups powdered sugar, 2 ounces Irish Cream liqueur, and 1 tablespoon vanilla extract in increments, mixing on low until combined. Increase speed and whip for 3 to 4 minutes until smooth, fluffy, and pale beige in color, scraping sides as needed.
- Frost the brownies: Spread the Irish Cream frosting evenly over the cooled brownies using an offset spatula, making the surface as level as possible.
- Prepare ganache: Chop 4 ounces bittersweet chocolate into a medium bowl. Add 3 ounces heavy cream and 2 ounces Irish Cream liqueur. Microwave for 1 minute, then let sit for 5 minutes. Whisk until smooth, microwaving an additional 15 seconds if needed to remove lumps. Stir in 1 tablespoon salted butter until fully incorporated.
- Apply ganache: Pour ganache over the frosted brownies and spread to the edges. Add sprinkles now if desired for decoration. Allow ganache to set for at least 30 minutes before slicing.
- Slice and serve: Use a sharp or large plastic knife to cut brownies. Brownies may be chilled after frosting for cleaner cuts but are best served at room temperature. Alternatively, slice before frosting and ganache for easier portioning.
Notes
- Nutritional info is based on 16 thick brownies cut from a 9×9-inch pan; for thinner brownies, bake in a 9×13 pan yielding 24 pieces.
- Ensure parchment paper overhangs for easy brownie removal.
- Use high-quality Irish Cream liqueur for best flavor.
- For no sprinkles, simply allow ganache to set without decoration.
- Resting frosting darkens its color slightly but does not affect taste or texture.
- Frosting can be piped on after slicing for a decorative presentation.
- Room temperature brownies slice better than chilled, but chilling helps with neat edges.
- Malted milk powder is optional and adds slight malt flavor and texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 350 kcal
- Sugar: 45 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg

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