This recipe for Frosted Irish Cream Brownies is an old one from 2011. Things I remember from back then include having double pneumonia, Will and Kate getting married and adopting our dog HAL, who is now a senior. Time really flies. Anyhow I have made a few updates to the brownies since I first posted
Natural cocoa powder is my favorite, but these brownies bake up a little fudgier when made with Dutch process . You can use either kind. In addition to changing the cocoa powder, I tested a half batch version using an 8 inch square pan. The brownies were done in 28 minutes. For a 9×13 inch pan you’ll want to check at 28 minutes, but it may take slightly longer. The frosting is also the same, but I drizzled some melted chocolate & coconut oil over the top.
The Old Irish Cream Brownies Post
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 Frosted Irish Cream 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 Frosted Irish Cream 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.
Frosted Irish Cream Brownies
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 2/3 cup unsalted butter melted and still hot
- 1/3 cup boiling water
- 2 tablespoons Irish Cream
- 2 cups granulated sugar (380 grams)
- 2 large eggs
- 1-1/3 cups all-purpose flour** (170 grams)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt use 1/4 tsp if using salted butter
- 1 cup Hershey’s special dark chocolate chips
Irish Cream Frosting
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 1/2 cups powdered sugar plus more as needed
- 2-4 tablespoons Irish Cream
- Preheat oven to 350°F. Line a 13×9 inch metal pan with nonstick foil or parchment paper.
- Stir together cocoa and baking soda in large bowl. Add half (1/3 cup) of the melted butter and stir until smooth, then add boiling water and stir until mixture thickens. Stir in Irish Cream, sugar, eggs and remaining 1/3 cup butter.
- Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan and spread evenly.
- Bake 28 minutes or until brownies begin to pull away from sides of pan. Let cool completely in pan on wire rack. If desired, brush the warm brownies with more Irish Cream.
- To make the frosting, beat the cream cheese and butter together, then add 1 1/2 cups of powdered sugar and beat until thick. Begin adding Irish Cream, beating until mixture is smooth and creamy. 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.
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.
[email protected] Caramel Cookie
That frosting sounds delicious! Glad you are feeling better!
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!
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!!
How is Lizzie accepting her new brother? Velcro would never accept another dog. She likes being an ONLY child.
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!
Enough about brownies. Let’s see and hear about the new puppy. 🙂
Waiting to see the new puppy!
Stacie @ Imperfectly Healthy
Can’t wait for the puppy post! 🙂
And the brownies look excellent!
natalie (the sweets life)
we usually buy off-brand bailey’s and i’ve always found it to be excellent! these look yummy!
I am currently working on converting it into English by myself too, cause it’ll be much more easier for others ; )
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. ; )
Never had Irish cream brownies before but these look divine!