Frosted Irish Cream Brownies

It was quite a celebratory weekend around here! Everyone is healthy, it was Mother’s Day, and we have a new addition to the family – a rescue puppy from Town Lake Animal Shelter. He’s going to get his own separate post, though. This post is about the brownies.

A few months ago I bought some Michael’s Irish Cream on the recommendation of the guy at the liquor store. Bailey’s is good, but he said this one was a little better and slightly cheaper. It’s been quite wonderful for baking, though I’d have to drink it straight next to Bailey’s to say which one is really better. Anyhow, I had some on hand plus all the ingredients to make these brownies. They have a firm chocolate base (and definitely need the chocolate chips to counteract all the flour in the base) and a cream cheese/Irish Cream icing.

Irish Cream Brownies

Irish Cream Brownies

4 oz/114 grams unsalted butter
4 oz /114 grams semi-sweet chocolate (I used Ghirardelli)
½ cup/ 98 grams granulated sugar
1/4 cup Irish Cream
2 large eggs
1 cup (4.5 oz/126 grams) flour, spoon and sweep or fluff up and scoop if you don’t have a scale
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mini semi-sweet chocolate chips (or regular size morsels if that’s all you’ve got)

Irish Cream Frosting
2 oz/56 grams cream cheese, softened
1 tablespoons unsalted butter, softened
2 tablespoons Irish Cream
1 ½ cups powdered sugar

Preheat oven to 350 degrees F. Line an 8 inch metal pan with non-stick foil.

Melt the butter in a microwave-safe mixing bow. Add the chocolate and stir to coat with melted butter. Microwave at 50% power (high would probably be okay too) for 30 seconds. Stir and repeat until chocolate is melted.

Stir in sugar, then beat in the Irish Cream. Beat in the eggs, one at a time, then beat in the baking powder and salt. Using lowest speed of mixer or by hand, mix in the flour. Stir in the chocolate chips.
Pour into pan and bake on center rack for 22 minutes or until brownies test done. Let cool completely in pan set on a rack. Make the frosting when cool.

To make the frosting, mix all the ingredients together and beat until light and creamy. Frost the brownies when they are cool.

Lift from pan, set on a cutting board and cut into 16 squares.

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Comments

  1. says

    Well, i love your blog and take a look at it almost everyday!
    Seriously, it’s amazing, i tried some of your recipes ( especially for cookies ) and they were awesome. ; )

  2. says

    I am currently working on converting it into English by myself too, cause it’ll be much more easier for others ; )

  3. Paula B. says

    Hmm: puppy, brownies, puppy, brownies, tough call. I know – I will bake these brownies and save some for snacking while reading the post (tomorrow?) on the puppy!

  4. says

    How is Lizzie accepting her new brother? Velcro would never accept another dog. She likes being an ONLY child.

  5. says

    In March I purchased a bottle of Irish Creme and never opened it!! Maybe I should put some of it to good use with these brownies. Or those really yummy white chocolate and macadamia nut cookies!!
    Wow! A two dog household. Congratulations!!

  6. says

    Glad to see you are up & posting again–actually posting up a storm it seems! So, you must be feeling a lot better. I personally would drink the Irish Cream rather than put it in the brownies, although I might give up the 2 tablespoons to put in the frosting!

    So sweet that your hubby was posting for you. Looking forward to meeting him!

  7. says

    I’ll be trying this recipe for sure! My mom and I have tried both & I prefer Michael’s because Bailey’s to me has more of a licorice finish.
    P.S. Michael’s is great in coffee with a little pumpkin pie spice.

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