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
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 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
