Irish Cream Brownies
Ingredients
For the Brownies:
- 2 cups sugar (400 g)
- 1/8 teaspoon salt
- 3 large eggs, room temperature
- 1-2 tablespoons Irish cream
- 1 cup melted butter, unsalted (227 g)
- 1/2 cup cocoa powder (50 g)
- 1 cup all-purpose flour (125 g)
For the Frosting:
- 3/4 cup heavy cream (178 ml)
- 6 oz cream cheese, softened (170 g)
- 3/4 cup confectioner's sugar (90 g)
- 1 pinch salt
- 2 teaspoons cocoa powder
- 1 tablespoon Irish cream
Instructions
Make the Brownies:
- Preheat the oven to 350° F (180° C.) Line an 8X8 or 9X9-inch pan with parchment paper or spray with baking spray.
- In a large bowl, add the sugar, salt, eggs, and Irish cream. Use a large spoon to stir until fully combined. Next, stir in the melted butter. Add the cocoa powder and stir, scraping the sides of the bowl to make sure it is fully incorporated. Finally, add the flour and stir until it is fully combined, but being careful not to overmix.
- Pour the batter into the prepared pan and bake at 350° F (180° C) for 45-50 minutes, or until the brownies are no longer jiggly in the center. They should still be wet in the center, so do not check with a toothpick, but you can use a thermometer to see if they are over 160° F (72° C) to ensure they are not raw. Allow the brownies to cool for at least 1 hour before frosting.
Make the Frosting:
- In a large bowl, with an electric mixer, whip the heavy cream until it forms soft peaks.
- In another large bowl, with an electric mixer, beat the cream cheese until it is smooth and fluffy. Add the confectioner's sugar, salt, and cocoa powder and continue beating until fully combined. Finally, mix in the Irish cream.
- Switching to a baking spatula, add about 1/3 of the whipped cream to the cream cheese mixture and fold until mostly combined. Add the rest of the whipped cream and continue folding gently until you no longer see any streaks of cream.
- Remove the brownies from the pan and frost using the baking spatula. To make serving easier, you can refrigerate the frosted brownies for an hour before cutting. The frosted brownies must be stored in the refrigerator, and will keep for about 4 days. You can also store them separately, keeping the brownies at room temperature and the frosting in the refrigerator for up to 4 days.