Description
Indulge in rich, decadent Irish Cream Frosted Brownies. These treats feature a fudgy brownie base, creamy Irish cream frosting, and a luscious chocolate ganache.
Ingredients
Scale
- Brownies:
- 1 cup unsalted butter (227g)
- 2 1/2 cups granulated sugar (500g)
- 2 tablespoons canola oil (30mL)
- 1 tablespoon vanilla extract
- 5 large eggs
- 1 cup all purpose flour (130g)
- 1/2 cup + 1 tablespoon Dutch processed cocoa powder (57g)
- 1/4 cup black cocoa powder (25g, or additional Dutch processed)
- 2 tablespoons malted milk powder (20g, optional)
- 3/4 teaspoon salt
- 4 ounces chopped baking chocolate or 1/2 cup mini semi sweet chocolate chips
- Frosting:
- 1 cup salted butter (227g), softened
- 4 cups powdered sugar (520g)
- 2 ounces Irish Cream liqueur (60mL)
- 1 tablespoon vanilla extract
- Ganache:
- 4 ounces bittersweet chocolate (113g)
- 3 ounces heavy cream (90mL)
- 2 ounces Irish Cream liqueur (60mL)
- 1 tablespoon salted butter (14g)
Instructions
- Brownies: Preheat oven to 350 degrees F. Line a metal 8×8, 9×9, or 9×13 inch metal cake pan with parchment paper and spray lightly with cooking spray.
- Melt 1 cup unsalted butter in a heavy bottomed saucepan over low heat. Add 2 1/2 cups granulated sugar and stir until smooth. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
- 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.
- Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
- Sift the 1 cup all purpose flour, 1/2 cup + 1 tablespoon Dutch processed cocoa powder, 1/4 cup black cocoa powder, 2 tablespoons malted milk powder, and 3/4 teaspoon salt into the butter and sugar mixture, stirring gently with a rubber spatula just until almost all the dry streaks are gone.
- Fold in the 4 ounces chopped baking chocolate or mini chocolate chips.
- Pour the brownie batter into the prepared baking pan and bake for 25 to 30 minutes for a 9×13 inch pan or 40 to 45 minutes for a 9×9 inch pan.
- Cool before removing from the pan and frosting.
- Frosting: While the brownies are cooling, beat 1 cup salted butter in a stand mixer fitted with a paddle attachment.
- 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.
- 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. Spread the frosting over the cooled brownies with an offset spatula so that it is as level as possible.
- Ganache: 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.
- Remove from the microwave and whisk until smooth. If there are still some small lumps of chocolate, microwave for an additional 15 seconds.
- 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.
- 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.
Notes
- For easy removal, ensure parchment paper overhangs the pan edges.
- Adjust baking time based on pan size.
- Chilling brownies before slicing allows for cleaner cuts.
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 40g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg