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.

The image shows two stacked dessert squares with three distinct layers on a white marbled surface. The bottom layer is thick, dark brown, and dense with a slightly crumbly texture and visible small chocolate bits. The middle layer is light beige, thick, and smooth, resembling a creamy mousse. The top layer is a thin, shiny dark brown chocolate glaze that evenly covers the creamy layer. Around the stack, there are a few scattered small dark brown chocolate chips, and blurred dessert pieces appear in the background. The 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 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.

The image shows a close-up of square chocolate cake pieces on a white marbled surface. Each piece has three layers: a dense, dark brown cake base on the bottom, a thick middle layer of light brown cream, and a shiny, smooth dark chocolate layer on top. One piece is slightly tilted, showing the texture of the cake and cream clearly. There is a green cloth near the cakes and some chocolate crumbs scattered lightly around. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small pile of unsalted butter sticks, a mound of granulated sugar, a few tablespoons of golden canola oil in a small white ceramic bowl, a small white bowl with clear vanilla extract, five large brown eggs with clean uncracked shells, a small heap of all-purpose flour, a small white bowl with Dutch-processed cocoa powder, a small white bowl with black cocoa powder, a small white bowl with malted milk powder, a pinch of salt in a small white bowl, a handful of chopped baking chocolate chunks, a small white bowl of powdered sugar, a small white bowl containing Irish Cream liqueur, a small white bowl with bittersweet chocolate chunks, a small white bowl of heavy cream, and a small white bowl with salted butter pieces, all ingredients fresh and natural, perfectly arranged with balanced layout and perfect symmetry, placed 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: 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.

📝

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 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

Irish Cream Brownies - Serving Suggestion

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:

Can I omit the Irish Cream in this Irish Cream Frosted Chocolate Brownies Recipe?

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.

What type of chocolate do you recommend for the brownies?

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.

How can I tell when the brownies are done baking?

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.

Can I make the frosting and ganache ahead of time?

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.