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
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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
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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.

Show Me More ›

How do you doctor up brownie mix? ›

The first and easiest upgrade you can give to your boxed brownie mix is to add a tablespoon of instant coffee to the batter. Adding coffee to your brownies boosts their flavor because its bitter quality balances out sweetness, making it less overpowering. It allows that delicious chocolate flavor to really shine.

See Details ›

Why is my brownie not fluffy? ›

Brownies fail to rise due to the insufficient batter in your baking pan and not enough air has been infused, or your batter may not have enough egg or other key leavening agents.

What happens if you put too much butter in brownies? ›

Sadly, more butter is not always better. When too much fat is incorporated, brownies become extremely fudgy, in a seriously bad way. They're slick and greasy, two traits you never want to hear when you're talking about baking.

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.

Ingredients

Brownies

Frosting

Instructions

Frosting

Notes

Reader Interactions

Comments

Leave a Reply

FAQs

What determines whether a brownie is fudgy or cakey? ›

What happens if you put too much butter in brownies? ›