Triple-Layer Irish Cream Brownies

These fudgy and boozy brownies are a perfect grown-up dessert for St. Patrick’s Day or any day really.

There is a layer of brownies, Irish cream frosting, and an Irish cream chocolate ganache on top. Delicious!

Ingredients

Brownie Layer

• 1 cup (2 sticks) unsalted butter
• 8 ounces semi-sweet chocolate, chopped
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoons salt

Bailey’s Buttercream

• 2/3 cup unsalted butter, room temperature
• 2-1/2 cups powdered sugar
• 3-4 tablespoons Bailey’s Irish Cream

Chocolate Ganache

• 8 ounces semi-sweet chocolate, chopped
• 1/2 cup Bailey’s Irish Cream

Instructions

1. Brownie Layer– Preheat oven to 350ºF. Line a 9×13-inch metal pan with parchment paper, leaving an overhang around the sides.
2. Add the butter and chopped chocolate in a heatproof bowl and microwave in 1-minute intervals on medium power, stirring between each, until smooth and melted.
3. Remove from the microwave and whisk in the sugar. Whisk in the eggs 1 at a time, followed by the vanilla extract.
4. Gently fold in the cocoa powder, all-purpose flour, and salt.
5. Pour the batter into prepared pan and bake for 32-37 minutes or until an inserted toothpick comes out clean.
6. Cool brownies completely before frosting.
7. Bailey’s Frosting– In a small bowl, beat the butter until soft. With the mixer on low speed, beat in about 1/2 cup powdered sugar, followed by 1 tablespoon Bailey’s. Repeat this process until desired sweetness and Bailey’s flavor is reached. The frosting should be thick.
8. Frost the cooled brownies, trying to make the top flat and smooth. Place brownies in the fridge for 20 minutes.
9. Bailey’s Ganache– Finely chop the chocolate and place in a large heatproof bowl.
10. Add the Bailey’s to a liquid measuring cup or heatproof bowl, and microwave until almost boiling.
11. Pour the hot liquid over the chopped chocolate. Let sit for 2 minutes, then whisk until smooth. Heat on low if the chocolate has not melted completely.
12. Pour the chocolate over the brownies. Spread smooth.
13. Place in fridge to harden until firm. Slice brownies by removing the pan from the fridge and lift the brownies out of the pan using the overhang of the parchment paper.
14. Place on a cutting board and slice with a very sharp knife. Always cut cold if you want a smooth cut.

Triple-layer Irish Cream Brownies

Preheat oven to 350ºF. Line a 9×13-inch metal pan with parchment paper, leaving an overhang around the sides.

Add the butter and chopped chocolate in a heatproof bowl and microwave in 1-minute intervals on medium power, stirring between each, until smooth and melted.

Remove from the microwave and whisk in the sugar. Whisk in the eggs 1 at a time, followed by the vanilla extract.

Gently fold in the cocoa powder, all-purpose flour, and salt.

Pour the batter into prepared pan.

Bake for 32-37 minutes or until an inserted toothpick comes out clean. Cool brownies completely before frosting.

In a small bowl, beat the butter until soft. With the mixer on low speed, beat in about 1/2 cup powdered sugar, followed by 1 tablespoon Bailey’s. Repeat this process until desired sweetness and Bailey’s flavor is reached. The frosting should be thick.

Frost the cooled brownies, trying to make the top flat and smooth. Place brownies in the fridge for 20 minutes.

Finely chop the chocolate and place in a large heatproof bowl.

Add the Bailey’s to a liquid measuring cup or heatproof bowl, and microwave until almost boiling.

Pour the hot liquid over the chopped chocolate. Let sit for 2 minutes, then whisk until smooth. Heat on low if the chocolate has not melted completely.

Pour the chocolate over the brownies. Spread smooth.

Place in fridge to harden until firm. Slice brownies by removing the pan from the fridge and lift the brownies out of the pan using the overhang of the parchment paper. m

Place on a cutting board and slice with a very sharp knife. Always cut cold if you want a smooth cut.