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Homemade Irish Cream Brownies photo

Irish Cream Brownies

Indulge in these rich Irish Cream Brownies that blend fudgy chocolate and creamy liqueur for an unforgettable treat!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Dessert
Cuisine: Irish
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies:
  • 1 cup all-purpose flour or 3/4 cup + 1 tablespoon buckwheat flour for gluten-free
  • 1/2 cup Dutch-process cocoa powder or Hershey's Special Dark cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 1/2 cup Irish cream
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup semi-sweet chocolate chips for topping
  • 1/4 cup Irish cream for topping
  • 1/2 cup whipping cream

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Baking pan
  • Oven
  • Cooling rack

Method
 

Directions:
  1. Preheat your oven to 350°F (175°C) and grease your baking pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the all-purpose flour (or buckwheat flour), cocoa powder, salt, and baking powder until well combined. Set aside.
  3. In a saucepan over low heat, melt the unsalted butter and 1 cup of semi-sweet chocolate chips together, stirring until smooth and fully melted. Remove from heat and let cool slightly.
  4. In a large mixing bowl, combine the granulated sugar, Irish cream, vanilla extract, and the large egg. Whisk until smooth. Then, add the melted chocolate mixture and stir until combined.
  5. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
  6. Pour the brownie batter into the prepared baking pan, spreading it evenly.
  7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. While the brownies are still warm, sprinkle the remaining 1 cup of semi-sweet chocolate chips on top. Drizzle with 1/4 cup of Irish cream and let it set for a few minutes until the chocolate chips melt slightly.
  9. Allow the brownies to cool completely in the pan on a cooling rack before cutting into squares. For an extra treat, whip the whipping cream until soft peaks form and serve it on the side or on top of the brownies.

Notes

  • These brownies can be stored in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week or freeze for up to 3 months.
  • Make sure to wrap brownies tightly in plastic wrap and aluminum foil before freezing.