Irish Cream Brownies
These Irish cream brownies are fudgy beyond belief with a major liqueur infusion - make sure not to eat them and drive!
Yield: 16 brownies
  • 2½ cups all purpose flour
  • 1 tsp salt
  • ½ tsp baking powder
  • 2 cups semisweet chocolate chips
  • 1 cup unsalted butter
  • 1½ cups packed dark brown sugar
  • 2 large eggs
  • ½ cup + 1 tbsp Irish cream liqueur, divided
  1. Preheat the oven to 350. Line an 8-inch square glass baking pan with foil.
  2. In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
  3. In a microwave-proof bowl, combine the chocolate chips and butter. Microwave in 30-second intervals until melted and thoroughly combined, stirring after each one. Set aside to cool.
  4. In a large bowl, whisk together the brown sugar, eggs, and ½ cup liqueur. Stir in the melted chocolate-butter mix until combined. Stir in the flour mix until just combined. Pour into the prepared pan and bake for 40-45 minutes or until cracked on top and a toothpick inserted comes out almost clean.
  5. Remove brownies from the oven and brush with the remaining tbsp of Irish cream liqueur while still warm. Allow to cool completely before cutting and serving.
Nutrition Information
Serving size: 1 brownie
Recipe by Joanne Eats Well With Others at