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
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
- 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