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–+ servings
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Irish Cream Frosted Brownies


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 1 hour 5 minutes
Total Time 2 hours
Servings 24 brownies
Two brownies with irish cream frosting and ganache topping stacked on a piece of parchment paper.
Indulge in these irresistible homemade brownies, each one generously topped with a luscious layer of fluffy chocolate frosting. Be warned: One bite may leave you craving more, and before you know it, you'll be reaching for a second one!

Ingredients  

Brownies

Frosting

Ganache

Instructions

Brownies

  • Preheat oven to 350°F and line a metal 8x8, 9x9, or 9×13-inch metal cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction for a 9x13-inch pan – make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
  • Melt 1 cup unsalted butter in a heavy-bottomed saucepan over low heat. Add 2½ cups granulated sugar and stir until smooth, the butter and sugar have started emulsifying, and no butter is separated from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
    Melted butter and granulated sugar in a pot.
  • Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
    Melted butter and sugar mixture being stirred in a pot.
  • Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
    Egg being added to a pot of melted butter and sugar to make brownie batter.
  • Sift the 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 into the butter and sugar mixture, stirring gently with a rubber spatula just until almost all the dry streaks are gone.
    A sifter over a bowl sifting in four, cocoa, and powdered milk.
  • Fold in the 4 ounces chopped baking chocolate or mini chocolate chips.
    A pot of brownie batter with chocolate chips being folded in.
  • Pour the brownie batter into the prepared baking pan and bake for 25 to 30 minutes for a 9x13-inch pan or 40 to 45 minutes for a 9x9-inch pan.
    Brownie batter in a square pan ready to bake.
  • Cool before removing from the pan and frosting.
    Baked brownies in a square pan.

Frosting

  • While the brownies are cooling, beat 1 cup salted butter in a stand mixer fitted with a paddle attachment.
    Butter being creamed in a glass mixing bowl.
  • Add the 4 cups powdered sugar, 2 ounces Irish Cream liqueur, and 1 tablespoon vanilla extract a little at a time, mixing on stir speed between additions just until combined.
    Powdered sugar and Irish cream being added to a mixing bowl with butter.
  • Increase speed to medium-high and whip until smooth and fluffy for about 3 to 4 minutes, stopping to scrape the paddle and bowl about every minute. The frosting should be a pale beige (it will darken as it rests).
    A spoon scooping Irish Cream frosting out of a mixing bowl.
  • Spread the frosting over the cooled brownies with an offset spatula so that it is as level as possible.
    Frosting being spread over the top of brownies.
  • Chop the 4 ounces bittersweet chocolate and add it to a medium bowl with 3 ounces heavy cream and 2 ounces Irish Cream liqueur and microwave for 1 minute. Let set in the microwave for 5 minutes.
    Heavy cream and chopped chocolate in a glass mixing bowl to make ganache.
  • Remove from the microwave and whisk until smooth. If there are still some small lumps of chocolate, microwave for an additional 15 seconds.
    Ganache being whisked in a glass bowl.
  • Once smooth, whisk in 1 tablespoon salted butter.
  • Pour the ganache over the top of the frosting, spread it out to the edges, and let it set up for at least 30 minutes before slicing. If using sprinkles to make them more festive, add them now before the ganache sets up.
    Ganache being poured over the top of frosting on brownies.
  • Slice with a sharp or large plastic knife. You can chill the brownies once frosted for cleaner cuts, but I recommend letting them get to room temperature before serving. You can also slice the brownies first and then pipe the frosting and drizzle the ganache on top.
    Overhead photo of Irish Cream Bailey's Brownies on a table.

Notes

  • Nutritional information is an estimate based on a 9x9 inch pan that makes 16, very thick brownies. You can bake in a 9x13 to make 24 brownies that are a little thinner. This makes the brownies around 350 calories each.

Nutrition

Calories: 540kcal | Carbohydrates: 64g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 254mg | Potassium: 220mg | Fiber: 4g | Sugar: 52g | Vitamin A: 868IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 3mg
Find it online: www.sugarandsoul.co/baileys-irish-cream-brownies/