Irish Cream Espresso Brownies

Try this grown up spin on fudgy brownies for St. Patrick’s Day… Baileys Irish Cream mixed with espresso, chocolate chips. The result? A pan of smooth fudge brownies…. talk about an adult dessert! Besides packing this brownie with chocolate, the subtle notes of the Irish Cream and espresso make this a unique yet delicious brownie. The taste of mocha latte followed by Irish cream… so GOOD! It’s a perfect treat for St. Patrick’s Day or really any day of the year. If serving for St. Patrick’s Day, I recommend topping with green sprinkles to add a pop of festive green color for the holiday. Enjoy St. Patrick’s Day and as always, I love to hear how your brownies turn out!

-Simply Enjoy

Print Recipe

Irish Cream Espresso Brownies

Author: The Altered Chef Cuisine: Baked Goods Recipe Keys: B baileys B baked goods B brownie B brownies C chocolate D dessert F fudge I irish cream I Irish crème S St. Patrick's Day

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Rest Time 30 mins Total Time 1 hr 20 mins

Servings: 12

Best Season: Suitable throughout the year

Description

Irish Cream Espresso Brownies

Irish Cream Espresso Brownies

Servings

• 0.5 cup All Purpose Flour
• 0.5 tsp Baking Powder
• 0.5 cup Dutch Cocoa Powder (Regular Cocoa Powder works also.)
• 2 tbsp Espresso (Instant Coffee Grounds will work if you do not have espresso)
• 3 Eggs
• 1 cup Butter - salted (2 Sticks - Melted)
• 1.5 cup Granulated Sugar
• 1 cup Chocolate Chips (I used Semi Sweet, but if you prefer Dark Chocolate or Milk Chocolate, that will be fine!)
• ¹⁄₃ cup Irish Cream (I used Bailey's, but use whatever brand you prefer.)
• Sprinkles, Flaky Sea Salt, and/or Powdered Sugar (Optional Toppings)

Instructions

1. Preheat oven to 350 degrees. Spray a 9x9 pan with oil, line with parchment paper or only spray the pan with oil with you do not have parchment paper.

2. In a large bowl, combine the flour, cocoa, espresso and baking powder. Whisk. Set aside.

3. In a stand mixer or large mixing bowl, combine the sugar and melted butter. Whisk until smooth.

4. Add the Irish Cream, eggs and vanilla. Whisk for about 30 seconds.

5. Add the dry ingredients to the liquid mixture. Whisk together, but do not over mix. Recommend mixing on low settings for 30 seconds, or until batter is smooth.

6. Fold in the chocolate chips with a rubber spatula.

7. Pour the brownie mixture into the 9X9 pan, on top of the parchment paper if you are using it.

8. Bake for 30-40 minutes. Reminder – brownies will continue to cook a little bit while cooling. Check the brownies at 30 minutes, to see if they are done. (Take a toothpick and check to see if the middle of the brownie is done.) Let them cool completely. Roughly 1 – 2 hours. Top with sprinkles, powdered sugar, or flaky sea salt. Whatever you prefer!

9. Simply Enjoy!

Keywords: brownie, brownies, chocolate, baked goods, dessert, espresso, baileys, Irish Cream, fudge, St. Patrick's Day,