Irish Cream Brownies
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 brownies
Irish Cream Brownies
Description
These Irish Cream Brownies start with dry ingredients including cocoa powder, flour, salt, and baking powder mixed together. Separately, butter and chocolate chips are melted over medium-low heat, then combined with sugar, Irish cream, vanilla extract, and a single egg to form a thick chocolate batter. Folding in the dry ingredients just until combined ensures the brownies’ moist and fudgy interior after baking at 350°F for 15 to 17 minutes. Using buckwheat flour yields a gluten-free option, though resting time is needed before serving.
Once cooled slightly, the brownies are topped with a ganache made from melting chocolate chips with Irish cream and whipping cream, creating a glossy, creamy topping that reinforces the liqueur flavor throughout. The brownies pull away slightly from the pan edges when done, and a toothpick inserted should emerge with moist crumbs but no raw batter.
These brownies serve well as dessert or after-dinner treats with a distinctive Irish cream infusion throughout the chocolate base and topping.
Ingredients
For the brownies:
- ¾ cup all-purpose flour or 3/4 cup + 1 tablespoon buckwheat flour for a gluten-free version
- ⅔ cup Dutch-process cocoa powder or Hershey's Special Dark cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup butter unsalted
- 1 cup chocolate chips semi-sweet
- 1 cup granulated sugar
- ½ cup Irish cream
- 1 teaspoon vanilla extract
- 1 egg large
For the ganache:
- 1 cup chocolate chips semi-sweet
- ¼ cup Irish cream
- ¼ cup whipping cream
Instructions
- Preheat the oven to 350 °F and line an 8"×8" pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, salt, and baking powder. Set aside.
- In a medium saucepan over medium-low heat while stirring frequently, melt the butter and chocolate chips.
- Remove the pan from the heat and add the sugar, Irish cream, and vanilla and mix until well combined. Stir in the egg just until incorporated. Do not over mix.
- Fold in the flour mixture just until no more streaks of flour remain. It will be very thick.
- Scoop the batter into the prepared pan and use a silicone spatula to even it out.
- Bake for 15-17 minutes or until the top no longer appears wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan. If you made the buckwheat version, let them sit for about 2 hours before serving as they need some resting time.
- Once the brownies have cooled, prepare the ganache.
- Place the chocolate chips and Irish cream in a small bowl. In a small saucepan over medium-low heat, warm the cream just until steamy and on the verge of simmering.
- Remove from the heat. Pour the cream over the chocolate chips and Irish cream and stir until all the chocolate chips are completely melted. Let cool for about 15 minutes before pouring over the brownies.
- Cover and store at room temperature for 2 days or refrigerate for up to 4 days. For fudgier brownies, refrigerate.
User Reviews
Overall Rating
4.4
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