Description

Rich and fudgy brownies infused with Irish cream and topped with a smooth whiskey ganache, perfect for parties and cozy nights.

Ingredients

Scale

1 cup (227g) unsalted butter, melted
1 ½ cups (300g) granulated sugar
½ cup (100g) brown sugar, packed
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup (125g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder, sifted
½ teaspoon salt
¼ cup (60ml) Irish cream liqueur (e.g., Baileys)
½ cup (120ml) heavy cream
1 cup (170g) bittersweet or semi-sweet chocolate chips
2 tablespoons (30ml) Irish whiskey (e.g., Jameson)
1 tablespoon (14g) unsalted butter, softened

Instructions

Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan or line with parchment paper.
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy.
Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and Irish cream liqueur until fully incorporated.
Sift together flour, cocoa powder, and salt. Gradually fold dry ingredients into wet mixture using a spatula, being careful not to overmix.
Pour batter into prepared pan and smooth the top. Tap pan lightly to release air bubbles.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
While brownies bake, heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat immediately.
Pour hot cream over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. Stir in Irish whiskey and softened butter until combined. Adjust consistency with cream or chilling as needed.
Once brownies have cooled about 15 minutes, pour ganache evenly over the top and spread gently. Let ganache set at room temperature for at least 30 minutes or refrigerate for quicker firming.
Cut into squares using a sharp knife warmed in hot water and dried before slicing. Serve.

Notes

Do not overbake to keep brownies fudgy. Let brownies cool before applying ganache to prevent sliding or soaking. For dairy-free, substitute butter and cream with coconut oil and coconut cream, and use dairy-free chocolate chips. For gluten-free, substitute flour with almond flour. Sprinkle flaky sea salt on ganache before it sets for a sweet-salty contrast.

Prep Time: 18 minutes
Cook Time: 25-30 minutes
Category: Dessert
Cuisine: Irish-American

Nutrition

Serving Size: 1 brownie square (as
Calories: 265
Sugar: 20
Fat: 15
Carbohydrates: 30
Protein: 3

Keywords: Irish cream brownies, whiskey ganache, fudgy brownies, St. Patrick's Day dessert, party brownies, chocolate dessert