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
  • Category: Dessert


Irish Cream Brownies

  • 2.5 oz (5 tbsp) unsalted butter, softened
  • 4 oz bittersweet chocolate
  • 198 grams (1 cup) sugar
  • 3 tbsp Irish cream liqueur
  • 2 eggs
  • 90 grams (3/4 cup) flour
  • 21 grams (1/4 cup) cocoa powder, sifted
  • 1/4 tsp salt

Irish Cream Frosting

  • 2.5 oz (5 tbsp) unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1/2 tbsp Irish cream liqueur
  • 280310 grams (2 1/2-3/4 cups) confectioners sugar, sifted
  • 2 tbsp heavy whipping cream
  • 2 oz bittersweet chocolate, finely chopped
  • shamrock sprinkles


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.


  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!


  • Leftover brownies can be kept in an airtight container in the fridge for several days.
  • Brownie slices can also be individually wrapped and stored in the freezer too.

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

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