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Mint Irish Cream Brownies Recipe

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4 from 15 reviews

These Mint Irish Cream Brownies combine rich, fudgy chocolate with a refreshing mint twist and a creamy Irish cream frosting, topped with a luscious chocolate ganache. Perfectly moist and decadent, these brownies are ideal for festive occasions or a sophisticated dessert treat, offering layers of flavor that balance sweetness, mint, and the smoothness of Irish cream.

Ingredients

Brownies

  • 8 tablespoons (113 grams) unsalted butter
  • 8 ounces (226 grams) semisweet chocolate, chopped
  • 3 eggs, room temperature
  • 1 cup (198 grams) granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 cup (21 grams) natural unsweetened cocoa powder
  • 1 cup (120 grams) all-purpose flour

Frosting

  • 8 tablespoons (113 grams) unsalted butter, room temperature
  • 3 cups (341 grams) confectioners’ sugar
  • 1/3 cup homemade Irish cream (or Baileys, Ryan’s, etc.)
  • 1 teaspoon mint extract
  • Green food coloring (as needed)

Ganache

  • 6 ounces (170 grams) semisweet chocolate, chopped (approximately 1 cup chocolate chips)
  • 6 tablespoons heavy cream
  • 2 tablespoons homemade Irish cream

Instructions

  1. Prepare the pan: Preheat your oven to 350 °F (175 °C). Line a 9-inch square baking dish with aluminum foil, making sure to extend the foil beyond the edges for easy brownie removal later, or alternatively, use a square springform pan. Spray the lined pan with nonstick cooking spray to prevent sticking.
  2. Make the brownies: In a large microwave-safe bowl, combine the butter and semisweet chocolate. Microwave at 50% power for 1 minute, then stir. Continue microwaving in 1-minute increments at 50% power, stirring after each, until the chocolate is completely melted and the mixture is smooth and glossy.
  3. Mix wet and dry ingredients: Whisk in the eggs one at a time until fully incorporated. Then add sugar, vanilla extract, and salt, stirring to combine thoroughly. Gently fold in the cocoa powder and all-purpose flour using a wooden spoon; the batter will be thick and require some effort to thoroughly mix.
  4. Bake the brownies: Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out with moist crumbs attached. Remove from the oven and allow the brownies to cool completely on a wire rack.
  5. Prepare the frosting: Using a mixer, beat the room-temperature butter until smooth and creamy, about 2 to 3 minutes. Gradually add the confectioners’ sugar and Irish cream, beating for an additional 1 to 2 minutes until fully combined. Add the mint extract and green food coloring drop by drop, mixing completely after each addition until you reach the desired shade. Increase mixer speed to high and beat for 1 more minute to create a light, fluffy frosting. Spread the frosting evenly over the cooled brownies, then refrigerate for 1 hour to set.
  6. Make the ganache: In a microwave-safe bowl, combine chopped semisweet chocolate and heavy cream. Microwave at 50% power for 1 minute, then stir. Repeat microwaving in 30-second increments at 50% power until the chocolate is fully melted and mixture is smooth. Whisk in the Irish cream until combined. Pour the ganache over the chilled frosted brownies, spreading gently with a knife or offset spatula to cover edges. Refrigerate for another hour to allow the ganache to set.
  7. Serve: Once the ganache is firm, remove the brownies from the pan using the foil overhang or by unclipping the springform pan. Cut into 16 evenly sized squares and serve chilled or at room temperature as desired.

Notes

  • Using a springform pan makes removing the brownies easier and helps keep their shape intact.
  • Room temperature eggs incorporate better into the batter, enhancing texture.
  • Adjust the amount of mint extract and food coloring according to your flavor and color preference.
  • Letting the brownies cool completely before frosting prevents melting and ensures a clean finish.
  • For a stronger Irish cream flavor, substitute a portion of the heavy cream in the ganache with Irish cream, but avoid adding too much to keep the ganache from becoming too soft.
  • Store these brownies in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving for best taste.

Find it online: https://cookedbygrace.com/mint-irish-cream-brownies-recipe/