This Frosted Irish Cream Brownies recipe originally appeared in 2011. I’ve refreshed the post with a few updates and clearer notes. I still remember the year for personal reasons — recovering from illness, celebrating a royal wedding, and bringing home our rescue dog HAL — but the brownies are the real focus here.
Updated Brownie Notes
I prefer natural cocoa powder, though using Dutch-process cocoa results in slightly fudgier brownies. Either will work, so choose based on your taste. I also tested a half batch in an 8-inch square pan; those finished in about 28 minutes. For a 9×13-inch pan, start checking at 28 minutes but allow a bit more time if needed. The frosting remains the same in texture and flavor; I sometimes finish the brownies with a drizzle of melted chocolate mixed with a little coconut oil for shine.
Notes from 2011
That original post came from a celebratory weekend — family gatherings, Mother’s Day, and a new rescue pup. This updated post focuses on the brownies: a firm, chocolatey base that benefits from added chocolate chips and a cream cheese Irish Cream frosting on top.
About the Irish Cream
I picked up Michael’s Irish Cream on recommendation and found it pleasant and economical for baking. Bailey’s is a classic, but this bottle works well in recipes and adds a smooth, sweet liqueur note to both the brownies and the frosting. The baked bars have a sturdy chocolate base with chocolate chips to balance the flour, and a tangy-sweet cream cheese Irish Cream icing that softens the richness.
- Dr. Michael’s Yeasted Cornbread
- Oreo Irish Cream Pie
- St. Patrick’s Day Chocolate Irish Cream Pie
- Irish Cream Chocolate Chip Cupcakes
- Scratch Irish Cream Cake
Recipe
Frosted Irish Cream Brownies
Cookie Madness
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Ingredients
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ⅔ cup unsalted butter melted and still hot
- ⅓ cup boiling water
- 2 tablespoons Irish Cream
- 2 cups granulated sugar (380 grams)
- 2 large eggs
- 1-⅓ cups all-purpose flour** (170 grams)
- 1 teaspoon vanilla extract
- ½ teaspoon salt use ¼ teaspoon if using salted butter
- 1 cup Hershey’s special dark chocolate chips
Irish Cream Frosting
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 ½ cups powdered sugar plus more as needed
- 2-4 tablespoons Irish Cream
Instructions
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Preheat oven to 350°F. Line a 13×9-inch metal pan with nonstick foil or parchment paper.
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In a large bowl, whisk together cocoa and baking soda. Add half (⅓ cup) of the melted butter and stir until smooth. Pour in boiling water and stir until the mixture thickens. Stir in Irish Cream, sugar, eggs, and the remaining ⅓ cup of butter.
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Add flour, vanilla, and salt, mixing until fully combined. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
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Bake about 28 minutes, or until the brownies begin to pull away from the sides of the pan. Allow the brownies to cool completely in the pan on a wire rack. If you like, brush warm brownies lightly with additional Irish Cream for extra flavor.
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For the frosting, beat the softened cream cheese and butter together until smooth. Add 1½ cups powdered sugar and beat until thick. Gradually add 2–4 tablespoons Irish Cream, beating until the frosting is smooth and creamy. Adjust powdered sugar or Irish Cream to reach your desired consistency. Spread the frosting over cooled brownies.
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Lift the finished slab from the pan, place on a cutting board, and cut into squares. Store covered in the refrigerator; bring to room temperature before serving if you prefer a softer texture.