Brownies with Irish Cream Icing

Total Time
Prep 15 mins
Cook 35 mins

I found this recipe yesterday and had to try it out immediately! It was outstanding, just rich and chocolately enough, goes extremely well with a strong cup of coffee (add some Irish Cream to your coffee for a really heady experience!).

Ingredients Nutrition


  1. Pre-heat oven to 325° F.
  2. Line a 8" x 8" baking pan with aluminum foil, leaving at least 2 inches of foil overhanging on all sides (this will help you lift the finished brownies out of the pan and eliminate messy pan clean-up).
  3. Set aside.
  4. Melt chocolate and butter together in a heavy saucepan over medium heat, stirring constantly.
  5. Remove from heat and cool slightly.
  6. Whisk sugar, vanilla and salt into chocolate mixture, followed by the eggs, one at a time.
  7. Continue whisking mixture until it is shiny and smooth.
  8. Add flour and whisk just until blended.
  9. Pour batter into prepared pan and level top.
  10. Bake for about 35 minutes, or until cake tester comes out with a few moist crumbs clinging to it.
  11. Cool completely in pan.
  12. Topping:.
  13. Heat liqueur to a boil, remove from heat and whisk in white chocolate until it is completely melted and mixture is smooth.
  14. Refrigerate until mixture becomes thick enough to spread, stirring occasionally, about 30 minutes.
  15. Spread topping over brownies and refrigerate until cold.
  16. Let stand at room temperature for 30 minutes before serving.
  17. To cut, simply lift brownies, foil and all out of pan, peel off foil and cut!
Most Helpful

These were excellent brownies! They are extremely rich in flavor and have a dense, cakey texture. The icing is the best part - I will make the icing again to use on cakes. These are so good and so very rich.

HeatherFeather October 02, 2002

I am actually only rating the icing but I swear this family would give it 10 stars. It is so easy to make and spreads like a dream. We were deciding which liquor we would like to try next. I put it over a chocolate cake. So, so good. Thanks for sharing your recipe.

GaylaV March 15, 2008