Irish Cream Chocolate Brownie Recipe
Just in time for Saint Patrick’s Day. This Irish Cream Chocolate Brownie Recipe is a great way to enjoy your favorite chocolate dessert with a little Irish flavor! Cake like chocolate brownies topped with chocolate Irish Cream frosting.
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Looking for the perfect dessert to celebrate Saint Patrick’s Day? These rich, cake-like chocolate brownies topped with silky chocolate Irish cream frosting are the ultimate indulgence. They’re deeply chocolatey, perfectly moist, and infused with that signature Irish cream flavor that makes every bite feel festive and decadent.
So let’s be real here. I have never met a homemade brownie that I didn’t like. Cakey, fudgy, frosted, glazed, plain, stuffed or gooey. You name it. I just LOVE brownies!
Sure you can go the boxed brownie route. I’m not going to judge. They certainly have their time and place. But, if you have to get out the eggs and oil anyway. Why not just make the entire batch from scratch?
Not only will you get homemade brownie bragging rights. You can also tweak the flavors however you want. Like I did with this Irish Cream Chocolate Brownie Recipe. So put that box back in your pantry. Save it for a chocolate emergency. And make these brownies instead!
Table of Contents
Optional Brownie Garnishes
- Chocolate shavings
- A drizzle of chocolate ganache
- Festive green sprinkles
- A light dusting of cocoa powder
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Ingredients
Brownies
- 1/2 Cup Unsweetened Cocoa Powder
- 1 Cup All Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 Cup Sugar
- 1/2 Cup Melted Butter
- 2 Eggs
- 1/2 Cup Irish Cream Whiskey
Frosting
- 1/2 Cup Butter – softened
- 1½ Cups Powdered Sugar
- 2 Tablespoons Irish Cream Whiskey
- 2 Tablespoons Unsweetened Cocoa Powder
Instructions
- Preheat oven to 350°F
- Mix together dry ingredients – cocoa, flour, baking powder and salt. Set aside.
- Using a hand mixer, mix sugar and melted butter. Add eggs and Irish Cream. Mix.
- Slowly add dry ingredients while mixing.
- Line a 9×9 baking dish with foil, press foil down firmly into the dish. Spray with non-stick.
- Pour batter into prepared dish and spread evenly.
- Bake at 350° for 30-35 minutes. (until a toothpick can be inserted a removed clean)
- Allow brownies to cool before frosting. Once cooled and frosted, remove the foil and brownies from baking dish. Carefully peel foil away from brownies and slice into 9 pieces.
Frosting
- Combine butter and powdered sugar. Mix for 3-4 minutes, until light and fluffy.
- Add Irish cream and cocoa powder. Mix for 1 more minute.
Notes
Yes, substitute the Irish cream with Irish cream–flavored coffee creamer for a non-alcoholic version.
Absolutely. Prepare the boxed mix as directed and replace part of the liquid with Irish cream for added flavor.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
Swooning at the double dose of Irish cream! Marvelous brownies!!!
That frosting looks so creamy and decadent.
These look absolutely sinfully wonderful!!!!
Thanks! These brownies are sinful and heavenly all at the same time 😀
These sound AMAZING!! What could I substitute for the Whiskey???
I am sure you could substitute coffee for the whiskey or even chocolate syrup.
Great suggestions! And now I’m craving coffee brownies 🙂
I just made these for my co-workers for tomorrow and it’s driving me crazy that I can’t cut into them to sample. The batter was delicious, as was the frosting. I can only assume the end product is delicious as well! Only thing I’m worried about is that my temperamental (no pun intended) oven yielded firm results at only 28 minutes…hope I didn’t dry them out! Then again, who would complain, right?
;-D
LOL! I hope everyone enjoyed!
Never have I seen brownies look so good before.. the height of these is just incredible!
With Irish cream whisky, do you mean like Bailey’s, or something stronger?
Bailey’s works great!
I’m using a 9×13 baking dish, should I double ke this recipe?
I always make my brownies in a small batch. But yes, for the larger pan go ahead and double. The cooking time may need to be adjusted as well. So keep a close eye on it.
Whoa, yum yum!! I have featured this amazing recipe in the Absolute Best Brownie Recipe Roundup over at dreamingofleaving.com! Keep those yummy ideas coming 🙂 xo
Thank You! I’ll go check it out 🙂
I’m a St. Patty’s baby. And I love all things St. Patrick. But I don’t use alcohol.What could I use to substitute for whiskey?
Oh, happy {early} birthday! I have a couple brownie recipes that do not involve alcohol. Nutella Brownies: https://wonkywonderful.com/chocolate-chunk-nutella-brownies-recipe/ or Mocha Brownies: https://wonkywonderful.com/triple-chocolate-mocha-brownies/ The mocha brownies would be a great alternative if you are a coffee fan 🙂
Try the Irish Cream Coffee Creamers instead of the Baileys.
I will be trying that next time. Thanks!
Sounds so good! Love that you put baileys in the brownie mix!
Thanks! Baileys + Chocolate = YUM!
I made these this week and LOVED them. The frosting is my new go-to recipe. Thank you so much for posting this!
Awesome! I’m so glad to hear it!
For those not wanting to use alcohol, you can try substituting Irish Cream flavoured coffee creamer instead!
That is so smart! Thanks for adding such a great tip!
My frosting looks nothing like yours. I don’t know what happened. Hopefully it still taste good.
Oh no! I hope it tastes great too. Is yours thicker or thinner than my frosting?
It still tasted fine. But it was thinner and a lot darker. Your looks fluffy my is more like a glaze. Maybe my butter was to soft. I did as the directions said so I don’t know
If it turned out more like a glaze I would guess that the butter may have gotten too warm. I’m glad it still tasted good though … that is the most important thing!
I made these this afternoon and they are absolutely heavenly!!! I baked them 28 minutes but then that’s probably just my oven. The frosting wasn’t as light of a color like in your picture but that’s ok. Seriously, they are super good!!!! Thanks for a great recipe!
Awesome! I’m glad you enjoyed. Now I’m craving brownies 😀
These are delicious! Checked mine at 27 minutes and they were completely done. I was afraid they’d be dry and overbaked, but they are not! The frosting is to-die-for! Thank you for a great recipe 🙂
I’m so happy that you enjoyed this recipe 🙂
I made these brownies yesterday and they were really good! They turned out perfect. The only thing I did differently was I replaced half of the butter in the frosting with cream cheese and my brownies only needed to bake for 23 minutes.
Awesome! Glad you enjoyed 😀
If I make them the night before should I store them in the fridge or room temp?
Either way should work 🙂
Could I freeze these?
I imagine so. But I have never tried to freeze them.
By “Irish cream whiskey,” do you just mean Irish whiskey?