Description
Indulge in rich, fudgy brownies infused with the creamy essence of Irish cream liqueur. These easy-to-make treats are perfect for gatherings or a cozy night in.
Ingredients
Scale
- 1 cup unsalted butter (227g)
- 2.5 cups granulated sugar (500g)
- 2 tablespoons canola oil (30mL)
- 1 tablespoon vanilla extract
- 5 large eggs
- 1 cup all-purpose flour (130g)
- 1/2 cup Dutch-processed cocoa powder (57g)
- 1/4 cup black cocoa powder (25g)
- 2 tablespoons malted milk powder (20g, optional)
- 3/4 teaspoon salt
- 4 ounces chopped baking chocolate
- 1 cup salted butter (227g, softened)
- 4 cups powdered sugar (520g)
- 2 ounces Irish Cream liqueur (60mL)
- 1 tablespoon vanilla extract
- 4 ounces bittersweet chocolate (113g)
- 3 ounces heavy cream (90mL)
- 2 ounces Irish Cream liqueur (60mL)
- 1 tablespoon salted butter (14g)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line your 8×8-inch baking pan with parchment paper.
- Melt the unsalted butter in a large mixing bowl in the microwave, then add the granulated sugar and canola oil. Whisk everything together until it’s smooth and creamy.
- Stir in the vanilla extract and eggs, mixing well to combine until the batter becomes glossy.
- Slowly add the all-purpose flour, Dutch-processed cocoa, black cocoa, malted milk powder, and salt. Stir until the dry ingredients just incorporate with the wet.
- Fold in the chopped baking chocolate (or mini chocolate chips) until evenly distributed in the batter.
- Pour the brownie mixture into your prepared pan and spread it evenly.
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan before frosting.
- Beat the softened salted butter in a medium bowl until creamy. Gradually add the powdered sugar and mix until smooth.
- Pour in the Irish Cream liqueur and vanilla extract. Blend until everything comes together.
- Melt the bittersweet chocolate with the heavy cream in another bowl. Stir until it’s smooth and glossy.
- Combine the chocolate mixture with the buttercream, mixing until fully incorporated.
- Spread the frosting over the cooled brownies.
Notes
For a nice presentation, dust with powdered sugar or serve with vanilla ice cream. Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: brownies, dessert, Bailey's Irish Cream, easy baking, fudgy brownies