Irish Cream Brownies with Irish Cream Frosting

Saint Patrick’s Day is coming up, and this year I decided to combine my love of chocolate and Irish cream in brownie form! These Irish Cream Brownies are rich and fudgy with a hint of Irish cream liqueur in both their brownie base and their frosting.

They feel decadent and fun without tasting too boozy, and they’re topped off with chopped chocolate and shamrock sprinkles for an added crunch! Plus, they’re really easy to make and come together pretty quickly.

Let’s bake! Start off by lining an 8 or 9 inch square pan with parchment paper and preheating your oven to 350º.

Heat the butter and chocolate in a double boiler or in the microwave, stirring it until it melts. Transfer the chocolate mixture to a stand mixer, add sugar, and mix on medium until it is well blended.

Add eggs, one at a time, and mix until combined, followed by the Irish cream. Scrape down the sides of the bowl. In a separate bowl, whisk together the flour, cocoa powder, and salt. With the mixer on low, slowly add in the flour, cocoa powder, and salt to the chocolate mixture and mix just until combined.

Carefully pour the batter into the pan and smooth it out until it is even. The batter will be thick. Bake brownies for 30-35 minutes until a toothpick inserted in the center of it comes out clean. Cool for 30 minutes on a cooling rack before gently running a knife around the edges of the pan and gently lifting them out of the pan by the parchment paper.

While the brownies cool, let’s make that frosting! Cream together the butter and cream cheese until smooth. With the mixer on low, slowly add in the Irish cream followed by spoonfuls of confectioners sugar. Scrape down the sides of the bowl and continue to mix just until combined.

Carefully spread the frosting on top of the brownies and top them off with chopped chocolate and shamrock sprinkles.

To get the cleanest cut edges, I recommend chilling the brownies once you top them with the cream cheese frosting. You can pop them in the freezer for a few minutes or the fridge for 10-15 minutes. Make sure you use a sharp knife and wipe the knife off between each slice you make too.

Cut the brownies into four rows. Turn and cut into another four rows to make sixteen squares. Keep leftover brownies covered in the fridge in an airtight container. Brownie slices can also be individually wrapped and stored in the freezer too.

Enjoy!

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Irish Cream Brownies with Irish Cream Frosting

Saint Patrick’s Day is coming up, and this year I decided to combine my love of chocolate and Irish cream in brownie form! These Irish Cream Brownies are rich and fudgy with a hint of Irish cream liqueur in both their brownie base and their frosting. They feel decadent and fun without tasting too strong or boozy and they’re topped off with chopped chocolate and shamrock sprinkles for an added crunch!

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: Dessert

Ingredients

Scale

Irish Cream Brownies

  • 5 tbsp (2.5oz) unsalted butter
  • 4 oz bittersweet chocolate
  • 1 cup sugar
  • 3 tbsp Irish cream liqueur
  • 2 eggs
  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1/4 tsp salt

Irish Cream Frosting

  • 5 tbsp (2.5 oz) unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1/2 tbsp Irish cream liqueur
  • 2 1/22 3/4 cups confectioners sugar, sifted
  • 2 tbsp heavy whipping cream
  • 2 oz bittersweet chocolate, finely chopped
  • shamrock sprinkles

Instructions

Irish Cream Brownies

  1. Preheat oven to 350º.
  2. Line an 8 or 9 inch square pan with parchment paper.
  3. Heat butter and chocolate in a double boiler or in the microwave, stirring it until it melts.
  4. Transfer chocolate mixture to a stand mixer, add sugar and mix on medium until it is well blended.
  5. Add eggs, one at a time, followed by Irish cream and mix until combined, scraping down the sides of the bowl as needed.
  6. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  7. With the mixer on low, slowly add in the flour mixture to the chocolate mixture and mix just until combined.
  8. Carefully pour the batter into the pan and smooth it out until it is even.
  9. Bake brownies for 30-35 minutes until a toothpick inserted in the center of it comes out clean.
  10. Cool for 30 minutes on a cooling rack before gently running a knife around the edges of the pan and gently lifting them out of the pan by the parchment paper.

Irish Cream Frosting

  1. Cream together the butter and cream cheese until smooth.
  2. With the mixer on low, slowly add in Irish cream followed by spoonfuls of confectioners sugar.
  3. Scrape down the sides of the bowl and mix until light and fluffy. You might not need all of the sugar, so make sure to taste the frosting to ensure it’s at the consistency you like.

Assembly

  1. Once brownies have completely cooled, gently spread frosting over them.
  2. Top with chopped chocolate and shamrock sprinkles.
  3. Cut brownies into four rows, wiping the knife off in between each cut. Turn and cut into another four rows to make sixteen squares. Serve immediately.
  4. Leftovers should be stored in an airtight container in the fridge. Slices can also be individually wrapped and frozen.
  5. Enjoy!

Keywords: brownies, Irish cream, Saint Patrick's Day, chocolate


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