These Frosted Irish Cream Brownies are topped with an Irish Cream frosting – they’re perfect for St. Patrick’s Day!
What is it about Irish Cream? I love that stuff! I’ll often pour a small glass of it as an after dinner drink. Or when I’m feeling especially festive, I’ll add a shot of Irish Cream into my morning coffee. So my wife has been
vacationing someplace warm at a conference all week, and of course I’ve kept myself busy playing in the kitchen. With St. Patrick’s Day quickly approaching, I was thinking it would be appropriate to make a dessert featuring Irish Cream. (Hah…when is it ever not appropriate to pull out the bottle of Irish Cream?) Then I remembered my recipe for these fudgy chocolate brownies that actually have espresso in them. I thought about replacing the espresso with Irish Cream…but I really like that hint of coffee. Then it hit me. Frosting. These brownies need a frosting. And that’s how these Frosted Irish Cream Brownies were born! (Too bad I ate them all before my wife came back from her conference.)
Every year around the holidays, my aunt and uncle in Texas send us a care package of the fudgiest (is that a word?), most delicious brownies ever. We typically freeze them and then ration them out a little bit at a time over the next several weeks. Why am I talking about these fudgy holiday brownies? Because these brownies remind me of those. They’re dense, decadent, and loaded with chocolate flavor. If you prefer more cake-like brownies, then feel free to substitute in your favorite brownie. (For me, if I’m craving a cake-like brownie, I just make this Death by Chocolate Cake with Fudge Icing.) I should also note that the Irish Cream frosting on these brownies doesn’t get cooked or baked…so these treats should be reserved for adults. (Hey, that just means more for you and me!) If you have kids in the house, just make a smaller batch of frosting and leave several of the brownies unfrosted.
Frosted Irish Cream Brownies
- ¾ cup unsalted butter
- 5 oz semi-sweet chocolate I used squares of baker's chocolate
- 1 cup granulated sugar
- ¼ cup dark brown sugar
- 4 eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ¼ cup espresso or strongly brewed coffee
- ¾ cup + 3 Tbsp all-purpose flour
- 1 Tbsp unsweetened cocoa powder
- 1 cup walnuts chopped (optional)
For the Irish Cream Frosting
- 4 oz cream cheese room temperature
- 2½ cups powdered sugar
- ¼ cup Irish Cream liqueur
For the Brownies
- Grease and flour an 8”x8” square baking pan. Set aside.
- Melt the butter and chocolate together in a double-boiler over medium-low heat, stirring occasionally. (If you don't have a double-boiler, simply use a medium-sized heat-safe bowl that fits snugly in the top of a saucepan. Place a little bit of water in the saucepan and then melt the butter and chocolate in the bowl on top. Don't allow the water in saucepan to touch the bottom of the bowl.)
- Transfer the melted butter and chocolate to a larger mixing bowl and add the granulated sugar and brown sugar. Stir until combined. Add the eggs 1 at a time. Stir until combined after each addition. Add the vanilla extract, almond extract and espresso. Stir until well combined.
- Add the flour and cocoa powder and stir until just combined.
- Fold in the chopped walnuts (optional).
- Spread batter evenly into the 8”x8” pan.
- Bake at 350°F for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Allow brownies to cool completely before icing.
For the Irish Cream Frosting
- Using a hand mixer, cream the cream cheese and 1 cup of powdered sugar together in a medium bowl until smooth. Add the remaining powdered sugar and Irish Cream, and continue mixing until smooth.
- Using an offset spatula, frost the tops of the brownies.