March 10, 2017

Mint Irish Cream Brownies

posted by Julie in Boozy, Brownies, Chocolate Desserts, Desserts, Recipes, St Patrick's Day
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Rich, fudgy chocolate brownies with a layer of mint Irish cream frosting and a chocolate ganache coating.  These Mint Irish Cream Brownies are perfect for St. Patrick’s Day — or year-round!  Not into mint or Irish cream?  Leave out one or the other from boozy, non-minty brownies, or a minty family-friendly treat!

vertical stacks of thick brownies with a layer of green mint irish cream frosting

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I know, I know.  THREE Irish cream-related posts in a row?  From someone who is a mere 1/8th Irish?  It’s total overkill.  I get it.

(In case you missed it: Homemade Irish Cream and Irish Cream Bundt Cake.)

But you have to strike while the iron is hot, right?

In this case, the iron is the rest of the batch of homemade Irish cream waiting in my refrigerator.

And I guess the fire heating the iron is the upcoming weekend cabin trip my husband is taking with the male half of our college friend group.

The obvious solution: mint Irish cream brownies.

Because when you’re spending the weekend with a bunch of guys in a log cabin existing on beer, scotch, and Doritos, what you really need are boozy brownies.  Obviously.

Wilderness Survival 101, people.  Essential.

Even better: these brownies are easy to double.  As written, they make a 9×9 (or 8×8)-inch pan of brownies.  Double everything and bake in a 9×13-inch pan.

Because when a group of guys is spending the weekend in the woods, you always double the batch of boozy brownies.

That’s Wilderness Survival 102.

a stack of mint irish cream brownies next to a small pitcher of homemade irish cream

Easy Mix By Hand Brownies

These mint Irish cream brownies start with a thick and fudgy brownie layer, whisked by hand in one bowl.  So easy.

Top them with a minty, Irish creamy buttercream frosting — tinted with a little green food coloring. (Because mint should always be green – I’m looking at you with a side eye, white mint chocolate chip ice cream.)

Then cover the whole thing with a layer of melted chocolate (with a little more Irish cream, of course!).

And yes, these brownies are green and contain Irish cream and are perfectly festive for St. Patrick’s Day.  But they’re also delicious year-round because chocolate and mint go with all seasons.

freshly baked brownies with crinkly tops still in the pan

Boozy Brownies… Or Not

Not into Bailey’s Irish cream?  Leave it out — just sub in heavy cream instead.  These are delicious as plain mint chocolate brownies.

Family and work-friendly — and totally appropriate any time of year.

Not into mint in your brownies and want the flavor of your Irish cream to really shine through?  Skip the mint extract and use a splash of vanilla extract instead.

Like your frosting EXTRA minty? Double the mint extract.  Want a really super duper thick layer of chocolate on top?  Double it.

These brownies were made to be adapted to your personal tastes.

  • brownies in the pan covered with a layer of mint green buttercream
  • a square pan of uncut brownies covered with shiny chocolate ganache

Double for a 9×13 Inch Pan

As written, these make perfect 9×9-inch brownies or slightly thicker 8×8-inch brownies.

But if you need more boozy brownies (and hi, who doesn’t need more boozy brownies?), double the recipe and bake in a 9×13-inch pan.

The ingredient ratio for brownies, frosting, and chocolate ganache is the same, just add a few extra minutes to the baking time for 9×13 or 8×8-inch pans.

Regardless of what size you use, I love using a springform pan to bake these brownies. It’s so easy to add the layer of buttercream frosting and spread on the chocolate ganache while it’s still in the pan. Then when you’re ready to serve, run a knife quickly along the outside and take the sides off.

You can, of course, use an aluminum foil overhang in a regular pan, but I find the springform pan is much easier than lifting out brownies when a layer of frosting and chocolate is involved.

Regardless of what sort of pan you use, if you want the fudgiest brownies, opt for a lighter-colored metal pan. Why does this matter? It’s time for my favorite subject… kitchen chemistry!

Kitchen Chemistry

For the fudgiest brownies, bake in a light-colored metal pan.  Darker pans transfer more heat into the brownies and cook the edges more quickly than the center, which results in dry and cakey edges.

stacks of brownies next to a small pitcher of homemade irish cream
a three layer mint irish cream brownie with a bite taken out of it

Tips and Tricks for The Best Mint Irish Cream Brownies

  1. To keep brownies family-friendly, omit Irish cream and replace the same amount of heavy cream (in both the frosting and the ganache layers).
  2. Make sure the brownies are completely cool before spreading on the frosting.  Warm brownies will melt the butter in the buttercream frosting.
  3. Refrigerate the frosted brownies to chill the butter before pouring the chocolate layer on top.  (Same as above — the warm ganache will melt the butter if the buttercream frosting is not chilled.)
  4. The recipe can be doubled and baked in a 9×13-inch pan. Add an extra 5 minutes to the baking time.
  5. Brownies can be enjoyed at room temperature or refrigerated, but taste fudgier and have a better frosting texture when refrigerated.
  6. Made too many brownies?  (Impossible!)  Leftover brownies can be frozen for up to 3 months.

More Brownie Recipes

vertical stack of brownies covered with mint irish cream buttercream

Mint Irish Cream Brownies

Yield: 16 brownies
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 3 hours
Total Time: 4 hours

Rich, fudgy chocolate brownies with a layer of mint Irish cream frosting and a chocolate coating.  Perfect for St. Patrick’s Day – or year round!

Ingredients

For the Brownies:

  • 8 tablespoons (113 grams) unsalted butter
  • 8 ounces (226 grams) semisweet chocolate, chopped
  • 3 eggs, room temperature
  • 1 cup (198 grams) granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 cup (21 grams) natural unsweetened cocoa powder
  • 1 (120 grams) cup all-purpose flour

For the Mint Buttercream:

FOR THE Chocolate Coating:

  • 6 ounces (170 grams) semisweet chocolate, chopped (~1 cup chocolate chips)
  • 6 tablespoons heavy cream
  • 2 tablespoons homemade Irish cream

Instructions

  1. Prepare the pan. Preheat the oven to 350 °F.  Line a 9-inch square baking dish with aluminum foil and extended the foil over the edge, or use a square springform pan (recommended).  Spray with nonstick cooking spray.
  2. Make the brownies. Combine the butter and chocolate in a large microwave safe bowl.  Microwave the butter and chocolate for 1 minute at 50% power and stir. Continue microwaving in 1 minute increments at 50% power until chocolate is fully melted and mixture is smooth.
  3. Whisk in the eggs, one at a time, followed by the sugar, vanilla extract, and salt. Stir in the cocoa powder and flour with a wooden spoon.  The resulting brownie batter will be quite thick; it will take some effort to stir in all the flour.
  4. Bake the brownies. Scrape the batter into the prepared pan, smoothing with a spatula into an even layer.  Bake for 28 – 30 minutes, or until a toothpick inserted into the center comes out with a moist crumb.  Transfer the pan to a wire rack to cool completely.
  5. Make the frosting. To make the frosting, beat the butter with a mixer until smooth and creamy, 2 to 3 minutes.  Add in the confectioners’ sugar and Irish cream, beating for an additional minute or two, until fully incorporated.  Add in the mint extract and the food coloring, one drop at a time and fully mixing before adding the next drop.  Once the desired color has been achieved, turn the mixer up to high speed and beat for one minute.  Frost the brownies with a spatula and transfer to the refrigerator.  Allow the frosting to set in the refrigerator for one hour before covering with chocolate.
  6. Make the ganache. To make the chocolate layer, combine the heavy cream and chocolate chips in a microwave safe bowl.  Microwave for 1 minute at 50% power, stirring well.  Repeat until chocolate is melted and smooth.  Whisk in the Irish cream, stirring well to combine.   Pour over the refrigerated brownies, using a knife or offset spatula to gently spread into the corners.  Return the brownies to the refrigerator for an hour, until chocolate is set, before cutting.

Notes

  1. To keep brownies family friendly, omit Irish cream and replace the same amount of heavy cream.
  2. Recipe can be doubled and baked in a 9×13-inch pan. Add an extra 5 minutes to the baking time.
  3. Brownies can be enjoyed at room temperature or refrigerated, but taste fudgier and have a better frosting texture when refrigerated.


Brownies should be stored in an airtight container at room temperature or in the refrigerator for up to a week. Brownie can also be frozen for up to 3 months. Thaw at room temperature or in the refrigerator before enjoying.

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Nutrition Information:
Yield: 16 Serving Size: 1 brownie
Amount Per Serving: Calories: 462Total Fat: 23.8gCarbohydrates: 57.9gProtein: 3.9g

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© Julie (Bunsen Burner Bakery)
Cuisine: American / Category: Brownies
Mint Irish Cream Brownies: an easy from scratch fudgy brownie recipe covered with a layer of mint Baileys Irish cream frosting and topped with chocolate ganache.  Perfect for St. Patrick's Day - or year round!
posted in Boozy, Brownies, Chocolate Desserts, Desserts, Recipes, St Patrick's Day
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