Frosted Irish Cream Brownies for My Birthday!

Today is my birthday. The big ol’ 2-8. What better way to celebrate your birthday than with a batch of rich, fudgy brownies, topped with thick frosting and kicked up a notch with some Irish cream. I love good spiked dessert for my birthday.

Brownies are probably my all-time favourite dessert, especially when they are more like fudge and less like cake. These ones were a winner.

The star of the show is the addition of Irish cream liqueur. A splash is great in a mug of hot chocolate or coffee, or even baked into a Bailey’s Marble Cheesecake, but subbing it out for the milk in a frosted brownie recipe puts it over the top.

The alcohol in the Irish cream will cook off in the brownies themselves, but the frosting is a little boozy. If you are making these for children or pregnant women, I would recommend using an Irish cream flavoured coffee creamer instead. You’ll still get the flavour but without the alcohol content.

What you’ll need:
Brownies:

• 2-1/2 cups Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Butter
• 2 cups Semi-Sweet Chocolate Chips
• 1-1/2 cups Brown Sugar
• 2 large Eggs
• 1/2 cup Irish Cream

Frosting:

• 1/2 cup Butter, softened
• 2 cups Powdered Sugar
• 1/4 cup Irish Cream

Preheat oven to 350° F. Line a 9×9-inch pan with parchment paper or aluminum foil. If using foil, spray with nonstick cooking spray.

In a small saucepan, stir butter and chocolate chips until melted and smooth. Remove from heat and let cool a bit.

In a large bowl, mix sugar, eggs and Irish cream. Pour in chocolate-butter mixture and beat until mixed well.

Mix in dry ingredients and beat until just combined.

 

Pour batter into prepared pan. Bake for 40-45 minutes, or until top cracks slightly and toothpick inserted in center comes out mostly clean.  (It might be slightly gooey on the bottom of the toothpick – that’s okay!)

Allow the brownies to cool a bit in the pan. Slowly lift the brownies out of the pan using the parchment paper and transfer to a cutting board. Allow brownies to cool completely before adding the frosting.

To make the frosting, beat butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding more Irish cream is need for desired spreading consistency.

Go ahead and stick your finger in there and have a taste. You’ll thank me. That is one of the perks of baking as an adult – your mother isn’t going to walk in and scold you for having a taste. Although she is probably reading this right now and tsk-tsking me. I also licked the last of the icing off the beater while standing over the sink doing dishes. I have no shame.

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