Irish Cream Chocolate Brownie Recipe

February 28, 2015 By Nicole Harris 40 Comments

Jump to Recipe

Just in time for Saint Patrick’s Day. This Irish Cream Chocolate Brownie Recipe is a great way to enjoy your favorite chocolate dessert with a little Irish flavor! Cake like chocolate brownies topped with chocolate Irish Cream frosting.

So let’s be real here. I have never met a homemade brownie that I didn’t like. Cakey, fudgy, frosted, glazed, plain, stuffed or gooey. You name it. I just LOVE brownies!

Sure you can go the boxed brownie route. I’m not going to judge. They certainly have their time and place.

But, if you have to get out the eggs and oil anyway. Why not just make the entire batch from scratch?

Not only will you get homemade brownie bragging rights. You can also tweak the flavors however you want. Like I did with thisIrish Cream Chocolate Brownie Recipe.

So put that box back in your pantry. Save it for a chocolate emergency. And make these brownies instead!

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Irish Cream Chocolate Brownie with Irish Cream Frosting

Yield: 9

Ingredients

Brownies

1/2 Cup Unsweetened Cocoa Powder
1 Cup All Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1 Cup Sugar
1/2 Cup Melted Butter
2 Eggs
1/2 Cup Irish Cream Whiskey

Frosting

1/2 Cup Butter - softened
1½ Cups Powdered Sugar
2 Tablespoons Irish Cream Whiskey
2 Tablespoons Unsweetened Cocoa Powder

Instructions

Preheat oven to 350°F
Mix together dry ingredients - cocoa, flour, baking powder and salt. Set aside.
Using a hand mixer, mix sugar and melted butter. Add eggs and Irish Cream. Mix.
Slowly add dry ingredients while mixing.
Line a 9x9 baking dish with foil, press foil down firmly into the dish. Spray with non-stick.
Pour batter into prepared dish and spread evenly.
Bake at 350° for 30-35 minutes. (until a toothpick can be inserted a removed clean)
Allow brownies to cool before frosting. Once cooled and frosted, remove the foil and brownies from baking dish. Carefully peel foil away from brownies and slice into 9 pieces.

Frosting

Combine butter and powdered sugar. Mix for 3-4 minutes, until light and fluffy.
Add Irish cream and cocoa powder. Mix for 1 more minute.

Notes

This recipe includes alcohol. Eat responsibly.

More For Your Chocolate Craving . . .

Brownies with Nutella Buttercream

Easy Chocolate Mousse

Red Velvet Brownies drizzled with White Chocolate

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Reader Interactions

Comments

Liz says
March 4, 2015 at

Swooning at the double dose of Irish cream! Marvelous brownies!!!
Reply
Barbara @ Barbara Bakes says
March 5, 2015 at

That frosting looks so creamy and decadent.
Reply
See Also
Lemon-Ricotta Bars Recipe on Food52 Classic Cherry Delight Recipe - Crazy for Crust Starbucks Oat Bars Copycat Recipe Recipes Using Peanut Butter Cups
Brenda @ a farmgirl's dabbles says
March 6, 2015 at

These look absolutely sinfully wonderful!!!!
Reply
- Nicole Harris says
  March 6, 2015 at
  
  Thanks! These brownies are sinful and heavenly all at the same time 😀
  Reply
dian says
March 6, 2015 at

These sound AMAZING!! What could I substitute for the Whiskey???
Reply
- Stacey says
  May 5, 2016 at
  
  I am sure you could substitute coffee for the whiskey or even chocolate syrup.
  Reply
  - Nicole Harris says
    May 5, 2016 at
    
    Great suggestions! And now I’m craving coffee brownies 🙂
    Reply
Jennifer says
March 17, 2015 at

I just made these for my co-workers for tomorrow and it’s driving me crazy that I can’t cut into them to sample. The batter was delicious, as was the frosting. I can only assume the end product is delicious as well! Only thing I’m worried about is that my temperamental (no pun intended) oven yielded firm results at only 28 minutes…hope I didn’t dry them out! Then again, who would complain, right?
;-D
Reply
- Nicole Harris says
  March 17, 2015 at
  
  LOL! I hope everyone enjoyed!
  Reply
Thalia @ butter and brioche says
March 23, 2015 at

Never have I seen brownies look so good before.. the height of these is just incredible!
Reply
Karen says
November 23, 2015 at

With Irish cream whisky, do you mean like Bailey’s, or something stronger?
Reply
- Nicole Harris says
  November 23, 2015 at
  
  Bailey’s works great!
  Reply
Kayla says
November 25, 2015 at

I’m using a 9×13 baking dish, should I double ke this recipe?
Reply
- Nicole Harris says
  November 26, 2015 at
  
  I always make my brownies in a small batch. But yes, for the larger pan go ahead and double. The cooking time may need to be adjusted as well. So keep a close eye on it.
  Reply
Jess says
December 2, 2015 at
See Also
Katharine Hepburn’s Brownies Recipe

Whoa, yum yum!! I have featured this amazing recipe in the Absolute Best Brownie Recipe Roundup over at dreamingofleaving.com! Keep those yummy ideas coming 🙂 xo
Reply
- Nicole Harris says
  December 2, 2015 at
  
  Thank You! I’ll go check it out 🙂
  Reply
Janice says
March 10, 2016 at

I’m a St. Patty’s baby. And I love all things St. Patrick. But I don’t use alcohol.What could I use to substitute for whiskey?
Reply
- Nicole Harris says
  March 15, 2016 at
  
  Oh, happy {early} birthday! I have a couple brownie recipes that do not involve alcohol. Nutella Brownies: https://wonkywonderful.com/chocolate-chunk-nutella-brownies-recipe/ or Mocha Brownies: https://wonkywonderful.com/triple-chocolate-mocha-brownies/ The mocha brownies would be a great alternative if you are a coffee fan 🙂
  Reply
- Valorie says
  April 3, 2016 at
  
  Try the Irish Cream Coffee Creamers instead of the Baileys.
  Reply
  - Nicole Harris says
    April 7, 2016 at
    
    I will be trying that next time. Thanks!
    Reply
Eden Passante says
March 17, 2016 at

Sounds so good! Love that you put baileys in the brownie mix!
Reply
- Nicole Harris says
  March 24, 2016 at
  
  Thanks! Baileys + Chocolate = YUM!
  Reply
Carmen says
March 20, 2016 at

I made these this week and LOVED them. The frosting is my new go-to recipe. Thank you so much for posting this!
Reply
- Nicole Harris says
  March 24, 2016 at
  
  Awesome! I’m so glad to hear it!
  Reply
Sarah says
April 2, 2016 at

For those not wanting to use alcohol, you can try substituting Irish Cream flavoured coffee creamer instead!
Reply
- Nicole Harris says
  April 3, 2016 at
  
  That is so smart! Thanks for adding such a great tip!
  Reply
Elizabeth says
May 13, 2016 at

My frosting looks nothing like yours. I don’t know what happened. Hopefully it still taste good.
Reply
- Nicole Harris says
  May 13, 2016 at
  
  Oh no! I hope it tastes great too. Is yours thicker or thinner than my frosting?
  Reply
  - Elizabeth says
    May 14, 2016 at
    
    It still tasted fine. But it was thinner and a lot darker. Your looks fluffy my is more like a glaze. Maybe my butter was to soft. I did as the directions said so I don’t know
    Reply
    - Nicole Harris says
      May 15, 2016 at
      
      If it turned out more like a glaze I would guess that the butter may have gotten too warm. I’m glad it still tasted good though … that is the most important thing!
      Reply
Nicolee says
April 20, 2017 at

I made these this afternoon and they are absolutely heavenly!!! I baked them 28 minutes but then that’s probably just my oven. The frosting wasn’t as light of a color like in your picture but that’s ok. Seriously, they are super good!!!! Thanks for a great recipe!
Reply
- Nicole Harris says
  April 20, 2017 at
  
  Awesome! I’m glad you enjoyed. Now I’m craving brownies 😀
  Reply
Renee says
September 26, 2017 at

These are delicious! Checked mine at 27 minutes and they were completely done. I was afraid they’d be dry and overbaked, but they are not! The frosting is to-die-for! Thank you for a great recipe 🙂
Reply
- Nicole Harris says
  September 26, 2017 at
  
  I’m so happy that you enjoyed this recipe 🙂
  Reply
Desiree says
March 18, 2018 at

I made these brownies yesterday and they were really good! They turned out perfect. The only thing I did differently was I replaced half of the butter in the frosting with cream cheese and my brownies only needed to bake for 23 minutes.
Reply
- Nicole Harris says
  March 19, 2018 at
  
  Awesome! Glad you enjoyed 😀
  Reply
Niki says
March 22, 2018 at

If I make them the night before should I store them in the fridge or room temp?
Reply
- Nicole Harris says
  March 27, 2018 at
  
  Either way should work 🙂
  Reply
K says
November 13, 2019 at

Could I freeze these?
Reply
- Nicole Harris says
  November 13, 2019 at
  
  I imagine so. But I have never tried to freeze them.
  Reply

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Irish Cream Chocolate Brownie Recipe - WonkyWonderful (2024)

FAQs

What determines whether a brownie is fudgy or cakey? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Know More ›

Why are my brownies weird? ›

Looks to be either over mixed (too much gluten makes it doughy) or over baked (dries out the texture and makes it crispy on top). Try mixing as little as possible and reducing the oven temp a bit, take the brownies out when there's a slight wobble in the centre and they will finish baking through in the pan.

Discover More ›

Why has my brownie mix separated? ›

Brownie batter fluctuates wildly in temperature during the making process, and it can often lead to the mixture splitting, which makes for a greasy, grainy bake. How to fix it: Vigorously beat in a teaspoonful of alcohol-based vanilla extract, or a couple of teaspoons of milk until everything smooths out.

Get More Info Here ›

Why are my brownies tough and chewy? ›

The molasses content in brown sugar is what is responsible for chewy yet soft brownies. If you don't want chewy brownies, completely keep brown sugar out of the picture. If you do want chewy brownies and it's not mentioned in your recipe, add 3-4 tbsp of brown sugar in the end for beautifully chewy brownies!

See Details ›

How to make brownies more cakey? ›

Add an extra egg to your brownie batter to make more cake-like brownies. There are directions on the back of the box. You can also make brownies from a cake mix with our Loaded Chocolate Cake Mix Brownies recipe.

Learn More Now ›

How to fix cakey brownies after baking? ›

The brownies will keep cooking in their pan for a bit after you take them out. Take them a bit earlier and they should be perfectly baked by the time they cool. for the dense, chewy, fudgy, gooey texture try putting them in the fridge overnight or for a few hours.

Read On ›

Why are my brownies lopsided? ›

In traditional ovens, the air around the oven's sides may run hotter than the air in the center of the oven, causing food near those areas to cook faster. This unevenness can be combated with a convection oven, which continuously circulates hot air inside the oven and keeps the interior heated more evenly.

Should you chill brownie batter before baking? ›

In addition to keeping your brownie mix fresh, refrigerating brownie batter can also help boost the overall texture and flavor of the treat. Refrigerating helps improve the gloss and crustiness of brownies while simultaneously blending the flavors—the result? — brownie that tastes much richer and chewier.

Discover More ›

How do you fix curdled brownie batter? ›

If this happens, place your mixing bowl over a saucepan of hot tap water for a few minutes. This will help warm all the ingredients through. You can then try to beat the mixture again. Another fix for a curdled mix is to add a tablespoon of flour, stirring in until the batter emulsifies again.

Get More Info ›

What happens when you over mix brownie batter? ›

Over mixing brownie leads to too much air incorporation and can leave your brownie looking and tasting like a chocolate cake. Under mixing will lead to insufficient combination of your core ingredients and so the brownie texture will not form to perfection.

Know More ›

Should brownies still be wet in the middle? ›

If the brownies still look wet or aren't pulling away, they aren't done. Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers.

Is melted butter or softened butter better for brownies? ›

If you want a fudgy chocolate brownie, use melted butter. For cakey brownies, beating softened butter and sugar together to create air pockets will make your brownies lighter and cakier.

View Details ›

What happens if you put too many eggs in brownies? ›

They give brownies a lighter, drier, and more cake-like texture. If you prefer this over the chewy variety, then go ahead and crack in that additional egg. On the other hand, too many eggs will yield brownies that are hard, heavy, and tough.

Read The Full Story ›

What happens if you use baking soda instead of baking powder in brownies? ›

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.

Read The Full Story ›

How do you tell if brownies are fudgy or undercooked? ›

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.

Get More Info Here ›

What causes cakey brownies? ›

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

Discover More Details ›

What is the difference between fudgy brownies and chewy brownies? ›

Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.

Tell Me More ›

Are brownies supposed to be fudgy in the middle? ›

Brownies are perfect when the middle is just baked, so it sets to a fudgy, moist consistency - if your flour and baking powder are causing the edges to rise, cook and set too quickly, they will give the appearance of a sunken centre, even if the centre is perfectly cooked.

Tell Me More ›

Irish Cream Chocolate Brownie Recipe - WonkyWonderful (2024)

Just in time for Saint Patrick’s Day. This Irish Cream Chocolate Brownie Recipe is a great way to enjoy your favorite chocolate dessert with a little Irish flavor! Cake like chocolate brownies topped with chocolate Irish Cream frosting.

Irish Cream Chocolate Brownie with Irish Cream Frosting

Ingredients

Brownies

Frosting

Instructions

Frosting

Notes

Reader Interactions

Comments

Leave a Reply

FAQs

What determines whether a brownie is fudgy or cakey? ›

Should brownies still be wet in the middle? ›

References