Brownies with Irish Cream Icing
Indulge in the decadence of these rich, fudgy Brownies with Irish Cream Icing—a dessert that’s perfect for celebrations or simply treating yourself. Made with a double dose of chocolate from semisweet chips and cocoa powder, these brownies boast a luscious, melt-in-your-mouth texture. The real showstopper, however, is the silky Irish cream icing, infused with a hint of liqueur for a sophisticated flavor twist. Topped with this creamy, boozy frosting, these brownies strike the perfect balance between indulgent sweetness and a touch of elegance. Easy to prepare in just under an hour, this recipe yields 16 squares of pure dessert bliss. Ideal for St. Patrick’s Day, dinner parties, or gift-giving, these brownies are sure to wow any crowd. Keywords: brownies, Irish cream icing, chocolate dessert, fudgy brownies, St. Patrick’s Day treats, rich chocolate dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (for icing)
- 2.5 cups powdered sugar
- 3 tablespoons Irish cream liqueur
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring after each interval, until smooth. Let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until combined.
Pour the melted chocolate mixture into the sugar-egg mixture and whisk until smooth.
Sift the flour, cocoa powder, and salt into the bowl and gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix.
Pour the brownie batter into the prepared pan and spread it evenly. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool completely in the pan before making the icing.
To prepare the Irish cream icing, beat the butter in a medium bowl using a hand mixer or stand mixer until smooth and creamy.
Gradually add the powdered sugar, beating on low speed, until all the sugar has been incorporated.
Mix in the Irish cream liqueur, heavy cream, and vanilla extract. Increase the speed to medium-high and beat until the icing is fluffy and smooth.
Spread the icing evenly over the cooled brownies using an offset spatula or butter knife.
Use the parchment overhang to lift the brownies out of the pan. Slice into 16 squares and serve. Store any leftover brownies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
6752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.9 g | 397% | |
| Saturated Fat | 182.2 g | 911% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1280 mg | 427% | |
| Sodium | 1555 mg | 68% | |
| Total Carbohydrate | 1025.6 g | 373% | |
| Dietary Fiber | 62.1 g | 222% | |
| Total Sugars | 834.7 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 547 mg | 42% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 3212 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
