You can never go wrong serving brownies at a party, especially these mouthwatering Irish Cream Brownies!
Brownies are pretty much the perfect dessert for any party. Have you ever met someone who doesn’t like brownies?
Even people who don’t normally choose chocolate go crazy for them. So I took that classic dessert and kicked it up a notch by slathering a thick layer of Irish Cream frosting on top.
Meet your new go-to dessert: Irish Cream Brownies.
As a general rule, brownies fall into a couple of different categories: cake-like or fudgy and frosted or unfrosted. As a rule, I always fall in the fudgy camp. (If I’m going to eat cake, I’ll just eat cake.)
And I usually prefer my brownies straight up, but this frosting filled with Irish Cream Liqueur takes these chewy brownies up a notch.
They are the perfect sweet treat to end any meal.
I opted to not add the Irish Cream in the brownie batter for this recipe, but trust me it tastes amazing with it.
So if you want a double dose of the Irish Cream, just add two tablespoons to the brownie batter and get that rich chocolaty Irish cream goodness in both layers.
I think we nailed it with the frosting to brownie ratio, right?
And for someone who generally prefers brownies on the plain, I’ve changed my tune and am now hooked on these Irish Cream Brownies. One bite and you will be, too.
More Brownie Recipes
- These Mexican Chocolate Brownies are packed with a punch of flavor.
- Raspberry and Chocolate are a tasty combination in this Raspberry Truffle Brownie recipe.
- You can never have too many kinds of chocolate in these White Chocolate Chip Brownies.
Irish Cream Brownies
- 10 Tablespoons Kerrygold® Unsalted Butter
- 1 ¼ cups sugar
- ¾ cup plus 2 tablespoons cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- ½ cup flour
- 4 ounces Kerrygold® Salted Butter softened
- 8 ounces cream cheese softened
- 3 Tablespoons Kerrygold® Irish Cream Liqueur
- 3 cups powdered sugar
- Preheat oven to 325 degrees. Line an 8-inch pan with enough parchment paper that the length drapes over the sides.
- Melt the unsalted butter for 30 seconds in a large microwavable bowl abd whisk until butter is smooth. Stir in sugar, cocoa powder and salt. (It will still be grainy; that's OK as it will smooth out when you add the rest of the ingredients.)
- Add the vanilla and eggs one at a time to the cocoa mixture, stirring vigorously after each addition. You want the batter to look thick and shiny. Gently stir in the flour until it is mostly combined and then stir vigorously again. Pour into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center still has a bit of moist batter. Cool completely on a rack. Lift parchment edges out of pan when ready frost.
- Place cream cheese and salted butter in bowl of a stand mixer and beat until smooth and light. About 5 minutes
- Add the Irish Cream Liqueur and mix until combined
- Add the powdered sugar one cup at a time, mixing well after each addition.
- Frost when brownies are completely cool. Refrigerate until serving
Nutrition info not guaranteed to be accurate.
Don't settle for plain brownies when you can serve these rich dark chocolate Irish Cream Brownies instead. One bite and you will be in heaven.