Irish Cream Brownies Recipes

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BAILEY'S IRISH CREAM BROWNIES



Bailey's Irish Cream Brownies image

This is a family recipe that I have been serving as a party dessert for years. They are gooey, super-sweet, and addictive. If you're a sweet-tooth like me, this recipe is for you! Serve these at your next party or hoard them all for yourself!

Provided by Chris Dufreche

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Yield 30

Number Of Ingredients 7

2 (19.8 ounce) packages fudge brownie mix (such as Duncan Hines®)
1 cup Irish cream liqueur (such as Baileys®)
⅔ cup vegetable oil
2 eggs
1 cup unsalted butter, softened
5 tablespoons Irish cream liqueur (such as Baileys®)
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.
  • Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
  • Spread the batter into the prepared jelly roll pan.
  • Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely.
  • Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.
  • Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 50 g, Cholesterol 28.7 mg, Fat 16.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.7 g, Sodium 118.4 mg, Sugar 20.9 g

IRISH CREAM BROWNIES



Irish Cream Brownies image

I found this recipe in the local newspaper. They look so fantastic, you won't be able to resist them!

Provided by JenSmith

Categories     Dessert

Time 45m

Yield 1 13x9-inch pan, 12-16 serving(s)

Number Of Ingredients 8

1 (21 1/2 ounce) box brownie mix (I like Duncan Hines)
1/2 cup irish cream
1/2 cup oil
2 eggs
1/2 cup butter, softened
2 cups powdered sugar
1/4 cup irish cream
1 ounce semi-sweet chocolate chips (or 1 ounce square chocolate with 1 tsp butter)

Steps:

  • Heat oven to 350°F; grease the bottom of a 13x9-inch pan.
  • In a large bowl, combine brownie ingredients. Beat 50 strokes with a spoon, spread in greased pan, and bake for 20 minutes. Do not over bake. Cool completely.
  • For Frosting:.
  • In a small bowl, beat butter until light and fluffy. Beat in remaining ingredients; add more Irish Cream if too thick. Spread over cooled brownies.
  • For Glaze:.
  • In a small saucepan over low heat, or in microwave, melt chocolate chips (or chocolate with 1 tsp butter). Stir occasionally.
  • Drizzle glaze over frosted brownies.

IRISH CREAM BROWNIES



Irish Cream Brownies image

These brownies look impressive, but are very easy to make. You may substitute Kahlua® for Irish Cream, if desired. They always disappear quickly at potlucks!

Provided by Kimberly Kotz Walls

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Time 1h20m

Yield 24

Number Of Ingredients 11

1 (20 ounce) package brownie mix
½ cup Irish cream liqueur
½ cup vegetable oil
2 eggs
2 teaspoons milk
2 tablespoons Irish cream liqueur
1 teaspoon brewed coffee
½ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
½ cup toffee baking bits (such as Heath Bits 'O Brickle®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.
  • Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.
  • Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
  • Beat the butter and confectioners' sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.

Nutrition Facts : Calories 276 calories, Carbohydrate 34.4 g, Cholesterol 29.8 mg, Fat 14.2 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 129.7 mg, Sugar 13 g

IRISH CREAM BROWNIE DESSERT



Irish Cream Brownie Dessert image

For a fitting ending to a St. Patrick´s Day celebration, serve fudgy brownies with a creamy liqueur-scented topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 13

1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
2 egg whites or 1/4 cup fat-free cholesterol-free egg product
2 tablespoons corn syrup
1 tablespoon light Irish cream liqueur
1 tablespoon vegetable oil
1/4 cup powdered sugar
1 tablespoon light Irish cream liqueur
1 cup frozen (thawed) fat-free whipped topping
1 tablespoon miniature chocolate chips, chopped

Steps:

  • Heat oven to 350°F. Spray square pan, 8x8x2 inches, with cooking spray.
  • Mix granulated sugar, flour, cocoa, baking soda and salt in large bowl; set aside. Mix remaining brownie ingredients in small bowl. Add to flour mixture; stir just until dry ingredients are moistened. Spread evenly in pan.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes on wire rack.
  • Mix powdered sugar and 1 tablespoon liqueur in small bowl. Fold in whipped topping. Spread evenly over cooled brownies. Sprinkle with chopped chocolate.

Nutrition Facts : Calories 160, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 22 g, TransFat 0 g

IRISH CREAM BROWNIE TRIFLES



Irish Cream Brownie Trifles image

I did a thing. I made a small batch of brownies, a small pot of pudding laced with Irish cream, and layered it all together. I did a whipped cream and chocolate shaving thing on top, too. And the good news is, with the rest of the bottle of Irish cream liqueur, you can have a brunch party this weekend!

Provided by Christina Lane

Categories     dessert

Time 4h40m

Yield 2 servings

Number Of Ingredients 17

4 tablespoons unsalted butter
1/2 cup plus 1 tablespoon granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon fine salt
1/2 teaspoon pure vanilla extract
1 large egg
1/4 cup all-purpose flour
3 tablespoons granulated sugar
2 tablespoons cornstarch
1/8 teaspoon fine salt
3/4 cup whole milk
1 large egg yolk
2 tablespoons Irish cream liqueur
1 tablespoon unsalted butter
1/4 cup cold heavy whipping cream
2 tablespoons confectioners' sugar
Chocolate shavings from a 70 percent bittersweet chocolate bar, for serving

Steps:

  • For the brownies: Preheat the oven to 325 degrees F. Line a 9-by-5 inch loaf pan with parchment paper.
  • Melt the butter in a small saucepan over low heat. Add the sugar and cocoa powder and cook, stirring often, until the mixture is melted and smooth, about 3 to 4 minutes. Transfer to a medium bowl and let cool slightly. (Alternatively, combine the butter, sugar and cocoa powder in a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave on high for another 30 seconds.)
  • Stir in the salt and vanilla, then let the mixture cool for 1 minute more. Add the egg and stir until incorporated. Add the flour and stir for 50 brisk strokes.
  • Spread the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with fudge crumbs clinging to it and the surface is shiny and starting to crack, about 23 minutes. Let cool completely in the pan.
  • For the Irish cream pudding: Meanwhile, whisk together the sugar, cornstarch and salt in the bottom of a 2-quart saucepan. Slowly add the milk and egg yolk while constantly whisking.
  • Turn the heat on the pan and bring it to a gentle simmer while constantly whisking. (Be sure to scrape the edges of the pan frequently to prevent lumps. Whisking vigorously will break up any lumps.) Cook the pudding, constantly whisking, until it thickens and coats the back of a spoon, 4 to 5 minutes. Remove from the heat and stir in the Irish cream liqueur and butter until melted.
  • Lift the brownies out of the pan using the parchment paper and chop into 1/2-inch cubes. In two small glasses, layer about one-third of the brownie cubes and top each with half of the pudding. Repeat with another layer of brownie cubes and pudding. Top each with the remaining brownie cubes. Cover the trifles with plastic wrap and refrigerate for at least 4 hours and up to overnight.
  • For assembly: Before serving, whip the heavy cream and the sugar together in a large bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. Dollop each trifle with the whipped cream, sprinkle with the chocolate shavings and serve.

FUDGY LAYERED IRISH MOCHA BROWNIES



Fudgy Layered Irish Mocha Brownies image

My husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. This decadent recipe is the result, and we really enjoy them! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter
6 tablespoons baking cocoa
2 tablespoons canola oil
1/2 teaspoon instant coffee granules
1 cup sugar
2 large eggs, room temperature, beaten
1 teaspoon vanilla extract
FROSTING:
2 cups confectioners' sugar
1/4 cup butter, softened
3 tablespoons Irish cream liqueur
GANACHE TOPPING:
1 cup semisweet chocolate chips
3 tablespoons Irish cream liqueur
2 tablespoons heavy whipping cream
1/2 teaspoon instant coffee granules

Steps:

  • Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules. Cool slightly; stir in sugar and beaten eggs. Gradually add flour mixture and vanilla; mix well. Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack., For frosting, whisk together confectioners' sugar and butter (mixture will be lumpy). Gradually whisk in Irish cream liqueur; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour., Meanwhile, prepare ganache: Combine all ingredients and microwave on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.

Nutrition Facts : Calories 295 calories, Fat 14g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 116mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

IRISH BROWNIES WITH IRISH CREAM FROSTING



Irish Brownies With Irish Cream Frosting image

Based on a recipe from my Treasury of Home Baking cookbook. Cook time doesn't include the 1 hour chill time.

Provided by mersaydees

Categories     Dessert

Time 1h20m

Yield 16 brownies

Number Of Ingredients 12

4 ounces semisweet baking chocolate, coarsely chopped (each square is one ounce)
1/2 cup butter
1/2 cup sugar
2 eggs
1/4 cup irish cream (liqueur)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cream cheese, softened
2 tablespoons butter or 2 tablespoons margarine, softened
2 tablespoons irish cream (liqueur)
1 1/2 cups powdered sugar

Steps:

  • BROWNIES:.
  • Preheat oven to 350°F.
  • Prepare an 8-inch square baking pan by greasing it.
  • Melt chocolate and butter in medium, heavy saucepan over low heat (I use a double boiler). Remove from heat. Stir in sugar. Whisk in eggs, one at a time, mixing well after each addition. Whisk in liqueur.
  • Combine flour, baking powder and salt in small bowl; stir into chocolate mixture until just blended.
  • Spread batter evenly in prepared pan.
  • Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Remove pan to wire rack; cool completely.
  • FROSTING:
  • Add cream cheese and butter to small bowl and beat with electric mixer at medium speed until smooth. Beat in liqueur. Gradually beat in powdered sugar until smooth.
  • Spread over cooled brownies.
  • Chill at least 1 hour or until frosting is set. Cut into 2-inch squares.

Nutrition Facts : Calories 215.5, Fat 11.2, SaturatedFat 6.7, Cholesterol 46.3, Sodium 132.7, Carbohydrate 28.2, Fiber 0.6, Sugar 21.3, Protein 2.2

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #easy     #beginner-cook     #cookies-and-brownies     #chocolate     #dietary     #inexpensive     #taste-mood     #sweet

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