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Irish Cream Brownies

Indulge in these luscious Irish Cream Brownies that are fudgy and rich with a touch of creamy liqueur. Perfect for gatherings or a cozy evening at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American, Irish
Calories: 200
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup Unsalted butter Can be substituted with margarine if needed.
  • 1 cup Sugar Mix of brown and white sugar gives a nice depth.
  • 3 large Eggs Essential for binding and fluffiness.
  • 1 cup All-purpose flour Can use gluten-free flour for a gluten-free version.
  • 1/2 cup Unsweetened cocoa powder Gives the brownies their deep chocolate flavor.
  • 1/4 cup Irish cream liqueur Adds a delightful, creamy flavor. Can try a non-alcoholic version.
  • 1 teaspoon Baking powder Helps the brownies rise slightly but keeps them dense.
  • 1 teaspoon Vanilla extract Use pure vanilla for the best outcome.
  • 1/2 cup Chocolate chips Optional, for those who can’t get enough chocolate!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line a square baking pan with parchment paper for easy removal.
  2. In a large mixing bowl, melt the unsalted butter in the microwave or on the stovetop. Let it cool slightly.
  3. Stir in the sugar until well combined, then add the eggs one at a time, mixing well after each addition.
  4. Pour in the Irish cream liqueur and vanilla extract. Mix until everything is smooth and creamy.
  5. Sift in the all-purpose flour, cocoa powder, and baking powder. Stir until just combined—avoid overmixing.
  6. If using, fold in the chocolate chips for an extra fudgy texture.
  7. Pour the batter into the prepared baking pan and spread it evenly.
Baking
  1. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  2. Let it cool completely in the pan before lifting them out using the parchment paper. Cut into squares and enjoy!

Notes

For the best results, do not overmix the batter, let the brownies cool completely before cutting, and experiment with toppings like sea salt or powdered sugar. Store in an airtight container for optimal freshness.