A decadent and fudgy Irish cream brownie. Made with Irish cream in the brownies and frosted with a fluffy, Irish cream buttercream.
Course Dessert
Servings 25brownies
Author Tasia ~ TwoSugarBugs
Ingredients
Irish Cream Brownies:
½poundunsalted butter
8ouncessemisweet chocolate chipsdivided
6ouncesmilk chocolatechopped
⅓cupIrish Cream liquorsuch as Baileys or Carolans
3large or extra large eggs
1tablespoonpure vanilla extract
1cupplus 2 tablespoons granulated sugar
½cupplus 2 tablespoons all-purpose flourdivided
1 ½teaspoonsbaking powder
½teaspoonsalt
Irish Cream Buttercream:
¼poundunsalted butterroom temperature
2cupspowdered sugar
3tablespoonsIrish Cream liquor
Instructions
To make the Irish Cream Brownies
Preheat oven to 350° F.
Line a 9x9 baking pan with parchment paper. Butter the parchment paper and set aside. Alternatively, you can butter and flour your 9x9 pan, but parchment paper is my preferred method.
Melt together the butter, 2 ounces of semisweet chocolate and 6 ounces of milk chocolate in a medium bowl over simmering water. I find melting the butter first and then adding the chocolate works best. Once the butter and chocolate mixture is removed from the simmering water, add the Irish cream liquor and mix well. Allow to cool slightly.
In a large bowl stir together the eggs, vanilla and sugar with a wooden spoon or spatula. Stir in the butter and melted chocolate mixture and allow to cool to room temperature.
In anther bowl, sift together ½ cup of flour, the baking powder and salt. Add to the cooled chocolate mixture and combine with your wooden spoon or spatula.
In a small bowl, toss 6 ounces of semi-sweet chocolate chips with 2 tablespoons of the flour. (This step helps keep the chocolate chips from sinking to the bottom of the batter). Then add the chocolate chip/flour mixture to the chocolate batter.
Pour batter into the prepared baking pan. Drop the pan on the counter a couple times to release any air bubbles.
Bake for 20 minutes, then rap the baking sheet against the oven shelf (or pull out and rap on the counter again) to force air to escape from between the pan and brownie batter. Bake an additional 15-20 minutes, or until a toothpick comes out mostly clean. Be careful not to overbake.
Cool thoroughly. If you need to speed the cooling process, once the pan has cooled enough that you can pick it up bare-handed, you can place the pan in the freezer for 20-30 minutes.
Once fully cooled, frost with the Irish Cream Buttercream.
To make the Irish Cream Buttercream:
With the paddle attachment on a stand mixer, or with a hand-held mixer, cream the butter for 2-3 minutes. Scrape up and down the sides of your bowl and add one cup of the powdered sugar. Mix on low speed until all the powdered sugar is incorporated. Turn mixer up to medium high and beat for about 1 minute. Scrape up and down the sides of the bowl again.
Add the second cup of powdered sugar and 3 tablespoons of Irish Cream liquor. Mix on low speed until thoroughly incorporated and then beat on medium high to high for about 2 minutes more, until buttercream is light and fluffy.
I like to refrigerate the brownies after frosted to allow the bars and buttercream to firm up. Once cold, use a sharp knife to cut into desired size squares. I find using a sharp knife and wiping the knife clean between cuts give you neat and even cuts.
Notes
I like to refrigerate the brownies after frosted to allow the bars and buttercream to firm up.Once cold, use a sharp knife to cut into desired size squares. I find using a sharp knife and wiping the knife clean between cuts give you neat and even cuts.I store the brownies covered in the refrigerator.Recipe adapted from Ina Garten’s Outrageous Brownies