Description
Deliciously rich brownies topped with a creamy Irish cream frosting.
Ingredients
Scale
- 1 cup unsalted butter (227g, I use Kerrygold)
- 2 cups granulated sugar (500g, I use Domino)
- 2 tablespoons canola oil (30mL)
- 1 tablespoon vanilla extract
- 5 large eggs (I use Vital Farms)
- 1 cup all-purpose flour (130g, I use King Arthur)
- 0 cup Dutch-processed cocoa powder (57g, I use Ghirardelli)
- 1/4 cup black cocoa powder (25g, or additional Dutch-processed)
- 2 tablespoons malted milk powder (20g, optional)
- 0 teaspoon salt
- 4 ounces chopped baking chocolate (or 0 cup mini semi-sweet chocolate chips)
- 1 cup salted butter (227g, softened, grass-fed recommended)
- 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 oven to 350°F. Melt butter and chocolate, then stir in sugar, oil, and vanilla. Add eggs one at a time.
- Mix flour, cocoa powders, malted milk, and salt into wet mixture.
- Pour into greased pan and bake for about 40 minutes. Allow to cool.
- Beat softened butter with powdered sugar, Irish Cream, and vanilla. Melt bittersweet chocolate with cream and additional liqueur; combine into frosting.
- Spread frosting over cooled brownies. Chill until set.
Notes
- For a richer flavor, use high-quality cocoa powder.
- Experiment with different brands of Irish Cream for varied taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg