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Irish Cream Brownies

Irish cream brownies with dark chocolate ganache on a rustic wooden table.
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These are deeply fudgy brownies with a signature crackled top and a subtle, grown-up twist from Irish cream liqueur. A straightforward recipe that transforms simple ingredients into a special, comforting dessert perfect for any occasion.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 8 ounces semi-sweet chocolate, chopped
  • 1 1/2 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup Irish cream liqueur
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 6 ounces semi-sweet chocolate, finely chopped (for ganache)
  • 1/2 cup heavy cream (for ganache)
  • 3 tablespoons Irish cream liqueur (for ganache)
  • Pinch of salt (for ganache)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Melt butter and 8 oz chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and cool for 5 minutes.
  3. Whisk both sugars into the warm chocolate mixture for a full minute until glossy and smooth to dissolve the sugar.
  4. Whisk in eggs one at a time until fully incorporated. Then whisk in vanilla and 1/2 cup Irish cream.
  5. Sift flour, cocoa powder, and salt into the wet ingredients. Gently fold with a spatula until just combined and no flour streaks remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 35-40 minutes, until a toothpick inserted comes out with a few moist crumbs.
  7. Let brownies cool completely in pan. For ganache, place 6 oz chopped chocolate in a bowl. Heat cream until simmering, pour over chocolate, add pinch of salt, and let sit 3 minutes. Whisk until smooth, then whisk in 3 tbsp Irish cream.
  8. Pour warm ganache over cooled brownies and spread into an even layer. Let set at room temperature for 1-2 hours before slicing.

Notes

For a non-alcoholic version, replace Irish cream in batter with 1/2 cup strong coffee. Ensure eggs are room temp and chocolate mixture is cooled slightly before adding eggs to prevent graininess. Do not overmix batter or overbake for fudgy texture. Ganache must be applied to completely cooled brownies.

Nutrition

Find it online: https://www.stacksipsnack.com/irish-cream-brownies/