How do you like your brownies—chewy and fudgy or maybe more fluffy and cake like? No matter how you like your brownies they are always better with Irish cream. This is a simple brownie recipe infused with Irish cream liquor (you can substitute with a non-alcoholic Irish cream-flavored creamer). This Irish cream brownies recipe is a perfect dessert for St. Patrick’s day or any time you want a rich, chocolaty treat.
- ⅓ cup unsalted butter
- ⅔ cup sugar
- ½ cup unsweetened cocoa powder
- 1 large egg (2 if you want your brownie to be more cake-like)
- 1 tsp. vanilla
- ½ cup plus 3 tablespoons of Irish cream liquor (or Irish cream flavored creamer)
- 1 cup all-purpose flour
- ½ tsp. baking soda (increase to 1 tsp. for cake-like brownies)
- dash of salt
- Preheat oven to 350 degrees. Lightly grease bottom of 9×9 baking pan.
- In a medium sized saucepan melt butter over low heat. Remove from heat and whisk in sugar and cocoa powder. Set aside for 5-10 minutes to cool.
- Add remaining dry ingredients to a large mixing bowl and whisk together.
- Whisk egg, Irish cream, and vanilla into cooled cocoa mixture.
- Stir cocoa mixture into flour until combined. (Batter will be thick and almost cookie-like.)
- Add brownie mixture to pan and spread evenly.
- Bake for 22-25 minutes or until knife inserted into middle of brownies comes out clean.
- Cool on a baking rack for 45-60 minutes prior to cutting and serving.
Any time is brownie time.