TRIPLE CHOCOLATE IRISH CREAM BROWNIES

3/14/2020

Triple Chocolate Irish Cream Brownies

Triple Chocolate Irish Cream Brownies are the richest, chewiest most decadent homemade brownies you’ll ever try. This single bowl recipe is so simple to make and the fudgy taste will wow you! I usually use Ghirardelli cocoa, unsweetened chocolate and semi-sweet chocolate chips for this recipe – my family lovingly refers to them as my “Bailey’s Brownies” for good reason! Frosted with a simple homemade Irish Cream Buttercream frosting, these are to die for!

Triple Chocolate Irish Cream Brownies

What's better than a triple chocolate brownie? One with subtle hints of coffee and Bailey's Irish Cream! So chewy and moist, these are wonderful all alone, or dusted with powdered sugar.

But top with a swirl of fun green homemade Vanilla Buttercream or Irish Cream Buttercream, and these are the best St. Patrick's Day brownies ever!

Triple Chocolate Irish Cream Brownies

So easy to make in a single bowl, these stay moist and chewy for days. With colorful buttercream frosting and a sprinkle of St. Patrick's Day sprinkles, these will disappear fast!

If you're looking for the best brownies ever, today is your lucky day!

Triple Chocolate Irish Cream Brownies

TRIPLE CHOCOLATE IRISH CREAM BROWNIES

Triple Chocolate Irish Cream Brownies

INGREDIENTS:
⅓ cup (35 g) Dutch-processed cocoa
1 teaspoon espresso powder
½ cup + 2 tablespoons Bailey’s Irish Cream
2 ounces unsweetened chocolate (finely chopped)
(I use Ghirardelli 100% Cacao Unsweetened Chocolate Bars)
4 tablespoons unsalted butter (melted)
½ cup plus 2 tablespoons vegetable oil
2 eggs (room temperature)
2 egg yolks (room temperature)
2 teaspoons pure vanilla extract
2½ cups (500 g) cups granulated sugar
1¾ cups (210 g) all-purpose flour
¾ teaspoon salt
1 cup semisweet chocolate chips

HOW I MAKE THESE:

Remove eggs from refrigerator and allow to come to room temperature.
Adjust oven rack to lowest position and heat oven to 325 degrees F. Line a 9x13-inch baking pan with foil or parchment paper, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
Heat Baileys Irish Cream in a small pan or microwave safe bowl until hot and steaming.
In a large bowl, whisk cocoa powder and espresso powder together until combined. Pour steaming Baileys into bowl and continue whisking until smooth.
Add the chopped unsweetened chocolate and whisk until the chocolate is melted.
Whisk in the melted butter and oil (the mixture may look curdled at this point, that's okay!).
Add the eggs, yolks, and vanilla extract, and whisk until smooth and well blended.
Whisk in the sugar until fully incorporated.
Add the flour and salt and mix with a silicone spatula until combined.
Fold in the chocolate chips.
Scrape batter into prepared pan and spread into an even layer. Bake for 35-45 minutes, or until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached.
Place the pan on a wire rack and allow to cool for 1½ hours.
Using the overhang, lift the brownies from pan. Place the brownies on the wire rack and cool completely, about another hour.
Although it’s not necessary, you can frost these brownies once cooled, or dust with powdered sugar right before serving. You can also use biscuit cutters for round shapes once the brownies are cooled to room temperature. For this recipe, I typically use homemade Vanilla Buttercream or Irish Cream Buttercream frosting. So good!
Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

YIELD: 24 brownies

RECIPE NOTES:

For the chewiest texture, it’s really important to cool the brownies completely before cutting.

If your baking dish is glass, cool the brownies for 10 minutes, then remove them from the pan to a wire rack – otherwise the heat retention of glass can lead to overbaking and dryness.

Originally posted March 2014; revised and reposted March 2020.

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