Why You’ll Love This Recipe

These brownies combine rich chocolatey goodness with the creamy, slightly boozy flavour of Irish cream liqueur. They’re fudgy, decadent, and just a little bit special—perfect for a treat or celebration.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, melted
• 1½ cups light brown sugar
• 1 cup granulated sugar
• 4 large eggs, room temperature
• ¼ cup Irish cream liqueur (such as Baileys)
• 1½ cups unsweetened cocoa powder
• ¾ cup all-purpose flour
• 1 teaspoon espresso powder (optional)
• ½ teaspoon salt

For the frosting (optional):

• ½ cup unsalted butter, room temperature
• 2 cups powdered sugar
• 2-4 tablespoons Irish cream liqueur (as needed)

Directions

1. Preheat your oven to 350 °F (175 °C). Grease and line a 9×9-inch square baking pan (or similar size) with parchment, letting some overhang for easy removal.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
3. Add the eggs one at a time, mixing well after each addition. Then stir in the Irish cream liqueur and the vanilla extract if using.
4. Sift in the cocoa powder, flour, espresso powder (if using), and salt. Gently fold until just combined; don’t over-mix.
5. Pour the batter into the prepared pan and spread evenly. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (you want fudgy, not dry).
6. Remove from the oven and allow the brownies to cool completely in the pan on a wire rack. If you’re adding frosting: beat the butter until creamy, gradually add powdered sugar and Irish cream until you reach a frosting consistency, then spread it over the cooled brownies.
7. Once frosted (or plain), lift the brownies out using the parchment overhang, cut into squares (e.g., 16 pieces) and serve.

Servings and timing

Makes about 16 brownies.
Prep time: ~20 minutes
Bake time: ~35-40 minutes
Cooling/frosting time: ~30-45 minutes
Total time: ~1 hour 30 minutes

Variations

• Use your favourite brownie mix instead of scratch-made batter; simply replace the water or oil with Irish cream for an easier version.
• Add chopped toasted nuts (walnuts, pecans) into the batter for crunch.
• Swap in dark chocolate chunks or chips into the batter for extra gooey texture.
• For a non-alcoholic version, replace the Irish cream with Irish-cream-flavoured coffee creamer or vanilla cream.
• Add a pinch of cinnamon or a swirl of caramel into the brownie batter for a twist.

Storage/Reheating

Store the brownies in an airtight container at room temperature for up to 2-3 days. If you’ve added frosting, you can keep them in the fridge for up to 5 days—allow them to come to room temperature before serving.
To reheat, warm individual squares in a microwave for about 10-15 seconds or in a low oven (~300 °F/150 °C) for 5 minutes to revive the fudgy texture.

FAQs

1. Can I skip the frosting?

Yes — the brownies are delicious on their own. The frosting adds extra flavour and richness but isn’t required.

2. Can I use a boxed brownie mix instead?

Absolutely. You can follow the mix instructions, then add Irish cream in place of some of the liquid (or water/oil) to impart that Irish-cream flavour.

3. Will the alcohol cook off?

Some of it will, especially during baking, but the flavour of the Irish cream remains. If you want virtually no alcohol, use an Irish-cream-flavoured non-alcoholic substitute.

4. Can I make these gluten-free?

Yes — substitute the all-purpose flour with a gluten-free flour blend (one-to-one replacement) and ensure any additional ingredients (chips, nuts) are certified gluten-free.

5. How do I know when they’re done?

Insert a toothpick into the centre: you’re aiming for a few moist crumbs to stick to it (not completely clean). Overbaking will lead to drier brownies.

6. Can I freeze these brownies?

Yes. Wrap individual squares in plastic wrap and freeze in an airtight container for up to 3 months. Thaw in the fridge or at room temperature.

7. Can I make them ahead for a party?

Definitely. You can bake and frost the day before, store in the fridge, then bring to room temperature before serving. They maintain their fudgy texture well.

8. What pan size should I use for a thinner or thicker brownie?

A 9×9-inch pan gives a thicker brownie. If you prefer thinner, use a 9×13-inch pan and reduce bake time slightly (check at ~30 minutes).

9. Can I top them with something besides frosting?

Sure — try a drizzle of melted chocolate, sprinkle of sea salt, chopped toasted nuts, or even a scoop of vanilla ice cream when serving warm.

10. Can I adjust the Irish cream amount?

Yes — you can reduce the Irish cream in the batter if you prefer a milder flavour. Just be careful not to upset the wet/dry balance too much, or the texture may change.

Conclusion

This recipe brings together the classic brownie and the indulgent flavour of Irish cream liqueur to create a dessert that feels a little elevated yet remains wonderfully approachable. Whether for a special occasion or simply a rich treat, it’s sure to impress with its fudgy texture and creamy flavour. Enjoy making (and eating) every bite!

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