Imagine biting into a rich, fudgy brownie that’s been kissed with the smooth, creamy magic of Irish cream—sounds amazing, right? This Irish Cream Brownie Delight Recipe is my go-to for when I want something indulgent and a little special, blending classic chocolate goodness with a boozy twist that never fails to impress friends and family.
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Why You'll Love This Recipe
This recipe has a special place in my heart because it brings together two things that make chocolate desserts unforgettable: that deep, fudgy texture in brownies and the irresistible boozy sweetness of Irish cream frosting and ganache. Once you make it, you'll see why it’s a real crowd-pleaser.
- Decadently fudgy brownies: The texture is rich without being dry—thanks to a mix of cocoa powders and a touch of malted milk powder.
- Irish cream frosting magic: The frosting is fluffy and perfectly balanced, adding a lovely boozy flavor that's not overpowering but so satisfying.
- Chocolate ganache finish: The glossy ganache on top not only looks elegant but adds an extra layer of chocolate richness and shine.
- Perfect for any celebration: Whether it’s St. Patrick’s Day or a cozy night in, these brownies feel special and festive.
Ingredients & Why They Work
This recipe uses ingredients that complement each other beautifully—the combination of butter, cocoa powders, and sugar creates a luscious brownie base, while the Irish cream in both the frosting and ganache brings a smooth, boozy sweetness that lifts the whole dessert.
- Unsalted butter: Using high-quality butter like Kerrygold really deepens the flavor and richness.
- Granulated sugar: It helps make that classic chewy, fudgy texture in brownies.
- Canola oil: Adds moisture and keeps the brownies soft without weighing them down.
- Vanilla extract: A splash brings warmth and rounds out the chocolate notes.
- Large eggs: These bind ingredients and add structure, making the brownies dense but tender.
- All-purpose flour: Provides the right amount of gluten to keep brownies firm but still soft.
- Dutch-processed cocoa powder: Adds deep chocolate flavor and a tender crumb.
- Black cocoa powder: Intensifies the chocolate profile and gives a rich color.
- Malted milk powder: Optional but it boosts depth and adds a subtle toasty note.
- Salt: Enhances all the flavors and balances sweetness.
- Chopped baking chocolate or mini chips: Melts into pockets of gooey chocolate bliss.
- Salted butter (for frosting): Softened, and it brings creaminess plus a slight saltiness that offsets the sweet frosting.
- Powdered sugar: Essential for smooth, fluffy frosting.
- Irish Cream liqueur: The star of this recipe, adding that unmistakable creamy, boozy character.
- Bittersweet chocolate (for ganache): Gives the final decadent layer a luscious texture.
- Heavy cream: Blends with chocolate to create silky ganache.
Make It Your Way
One of the things I love about the Irish Cream Brownie Delight Recipe is how adaptable it is—you can easily tweak the frosting's boozy kick or swap in different chocolate types depending on your mood.
- Variation: I sometimes swap the bittersweet chocolate in the ganache for milk chocolate to add a sweeter note, which my kids absolutely love.
- Dietary tweak: For a dairy-free version, try coconut oil instead of butter and a dairy-free Irish cream alternative for the frosting—it changes the flavor, but still delicious!
- Spice it up: Adding a pinch of cinnamon or espresso powder to the brownie mix gives it a warm twist that balances the Irish cream flavor nicely.
Step-by-Step: How I Make Irish Cream Brownie Delight Recipe
Step 1: Get Started with the Perfect Brownie Base
First things first: preheat your oven to 350°F and line your pan with parchment paper. I like to use a 9×13-inch pan for a good brownie thickness, and one trick is to layer the parchment crosswise so you can easily lift the whole batch out later—trust me, it's worth the little extra effort.
Step 2: Melt Butter and Sugar for That Glossy, Shiny Batter
Melt your high-quality unsalted butter on low heat, then stir in the sugar until it starts to emulsify—this shiny, syrupy mixture is your brownie’s secret weapon for that beautiful, crackly top. Let it cool for about 5 minutes, stirring occasionally to loosen the heat.
Step 3: Add Oil, Vanilla, and Beat in the Eggs
Next, stir in the canola oil and vanilla extract to keep the batter moist and flavorful. I add the eggs one at a time, beating thoroughly after each addition to make sure everything blends smoothly—this step really helps create that perfect texture.
Step 4: Sift in Dry Ingredients and Fold in the Chocolate
To avoid lumps and get an even crumb, sift your flour, cocoa powders, malted milk powder, and salt directly into the wet ingredients. Fold gently with a spatula just until the streaks disappear, then stir in the chopped baking chocolate or mini chips—you want to keep those pockets of melted chocolate inviting in every bite.
Step 5: Bake and Cool
Pop the batter into the oven and bake for 25 to 30 minutes if you're using the larger pan, or up to 45 minutes for smaller ones. The key here is to watch the edges—they’ll set while the middle remains gooey but not raw. Let the brownies cool completely before moving on; rushing this step can cause your frosting to slide off, and nobody wants that!
Step 6: Whip Up That Dreamy Irish Cream Frosting
While your brownies cool, cream the softened salted butter until smooth, then gradually beat in powdered sugar, Irish cream liqueur, and vanilla extract. The frosting comes alive when whipped on medium-high speed for a few minutes—whip until it’s light and fluffy with a pale beige color. Make sure you scrape the sides so no dry sugar hides at the bottom.
Step 7: Frost the Brownies
Spread the Irish cream frosting evenly over the cooled brownies using an offset spatula for that smooth finish. This part is so satisfying—you’ll want to get those edges crisp and frosting nice and even.
Step 8: Make the Ganache and Add the Final Touch
Chop the bittersweet chocolate and combine with heavy cream and Irish cream liqueur. Microwave for 1 minute, then let it rest before whisking until silky smooth. Stir in salted butter last to add extra shine. Pour the ganache over the frosting and spread to the edges. If you’re feeling festive, sprinkle fun toppings before it sets—trust me, it’s worth it! Let ganache set for at least 30 minutes before slicing.
Top Tip
From the first time I made this Irish Cream Brownie Delight Recipe I realized a few key tips could make all the difference between great brownies and unforgettable ones. Here’s what I learned so you don’t have to do all the trial and error yourself!
- Butter and sugar emulsification: Stir butter and sugar on low heat until smooth and combined before adding eggs to prevent grainy texture.
- Egg additions: Beat eggs in one by one to avoid curdling and ensure a glossy brownie batter.
- Cooling fully before frosting: If frosting hot brownies, it’ll melt and run—patience leads to perfect layers.
- Ganache resting time: Let the chocolate and cream mixture sit after microwaving before whisking to get a perfectly smooth ganache.
How to Serve Irish Cream Brownie Delight Recipe
Garnishes
I like to keep garnishes simple so the brownies shine: flaky sea salt sprinkled on the ganache brings out the chocolate and Irish cream sweetness beautifully. For a party, I’ll add festive green and gold sprinkles or crushed peppermint for a holiday twist.
Side Dishes
A big scoop of vanilla bean ice cream or a dollop of freshly whipped cream makes for the perfect pairing. If you want something lighter, serve alongside berries or a simple green salad to cut the richness.
Creative Ways to Present
For special occasions, I’ve served these brownies stacked on a rustic wooden board with drizzles of caramel sauce and edible flowers scattered around for color. Another favorite is cutting into bite-sized squares and skewering with festive picks for easy party snacks.
Make Ahead and Storage
Storing Leftovers
I store leftover brownies covered tightly in the refrigerator to keep the frosting fresh and ganache glossy. They last about 4-5 days this way and honestly, the flavors meld beautifully after a day or two.
Freezing
Freezing works great too! Just slice the brownies first, wrap each piece individually in plastic wrap, then pop them in a freezer bag. When you want a quick treat, thaw at room temperature with the wrap on for a few hours to keep the frosting intact.
Reheating
I don’t usually reheat these because the frosting and ganache are best enjoyed cool, but if you prefer warm brownies, pop one in the microwave for 10-15 seconds—not too long or the frosting will melt.
Frequently Asked Questions:
Absolutely! While the classic brands work nicely, any Irish cream you prefer will add that creamy, boozy flavor—just adjust the amount to your taste.
You can substitute Irish cream liqueur with Irish cream-flavored coffee creamer or a mix of cream and vanilla extract to keep that flavor without the booze.
Brownies are ready when the edges look set and the center still has a slight jiggle but isn't wet. A toothpick inserted might have a few moist crumbs rather than wet batter.
Yes! Substitute all-purpose flour with a gluten-free blend that works well in baking. The texture might be a bit different but still delicious with the Irish cream twist.
Final Thoughts
Honestly, I think the Irish Cream Brownie Delight Recipe is one of those treats that’s just downright joyful to make and even better to share. It’s my little secret to impressing guests without fuss and enjoying a cozy moment with something truly special. Give it a try—you’ll be hooked just like I am.
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Irish Cream Brownie Delight Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 24 brownies
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
Description
Decadent Irish Cream Frosted Brownies featuring rich chocolate brownies topped with a creamy Irish Cream frosting and a smooth ganache drizzle for an indulgent treat perfect for any occasion.
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
- Preheat and prepare pan: Preheat the oven to 350°F and line an 8×8, 9×9, or 9×13-inch metal cake pan with parchment paper. Lightly spray with cooking spray and ensure parchment extends over edges for easy removal.
- Melt butter and sugar: In a heavy-bottomed saucepan over low heat, melt 1 cup unsalted butter. Stir in 2½ cups granulated sugar until smooth and emulsified. Remove from heat and allow to cool for 5 minutes, stirring often to release heat.
- Add oil and vanilla: Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract with a rubber spatula until fully combined and no separation remains.
- Add eggs: Beat in 5 large eggs one at a time, mixing with a spatula or fork after each until fully incorporated.
- 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. Gently fold sifted ingredients into the wet mixture until nearly all dry streaks disappear.
- Fold in chocolate chips: Add 4 ounces chopped baking chocolate or mini chocolate chips and fold gently to combine.
- Bake brownies: Pour batter into the prepared pan and bake for 30 minutes if using 9×13-inch pan or 45 minutes if using 9×9-inch pan. Cool completely before frosting.
- Prepare frosting: In a stand mixer fitted with a paddle attachment, beat 1 cup softened salted butter. Gradually add 4 cups powdered sugar, 2 ounces Irish Cream liqueur, and 1 tablespoon vanilla extract, mixing on low speed until combined. Increase speed to medium-high and whip for 3 to 4 minutes until smooth and fluffy, scraping the bowl as needed.
- Frost brownies: Spread the frosting evenly over the cooled brownies using an offset spatula for a level surface.
- Make ganache: Chop 4 ounces bittersweet chocolate and place in a medium bowl with 3 ounces heavy cream and 2 ounces Irish Cream liqueur. Microwave on high for 1 minute, then let sit for 5 minutes. Whisk until smooth, microwaving an additional 15 seconds if necessary to dissolve lumps. Stir in 1 tablespoon salted butter until glossy.
- Apply ganache: Pour ganache over the frosted brownies and spread to edges. Allow to set for at least 30 minutes before slicing. Optionally, add sprinkles before ganache sets to decorate.
- Slice and serve: Use a sharp or large plastic knife to slice brownies. For cleaner cuts, chill after frosting but allow to come to room temperature before serving. Optionally, slice first, then pipe frosting and drizzle ganache on top.
Notes
- Nutritional info is based on a 9×9 pan yielding 16 thick brownies; baking in a 9×13 pan yields 24 thinner brownies with about 350 calories each.
- For easy removal, use parchment extending over pan edges in two directions for larger pans.
- Malted milk powder is optional but adds a subtle malt flavor enhancing the brownies.
- Use grass-fed or salted butter as specified for richer flavor and better frosting consistency.
- Allow frosting to rest to darken slightly before spreading for improved texture.
- Microwave ganache carefully to avoid burning; whisking thoroughly ensures smooth consistency.
- Store brownies at room temperature in an airtight container; refrigerate if keeping longer.
Nutrition
- Serving Size: 1 brownie
- Calories: 350 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg
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