Fudgy Layered Irish Mocha Brownies
TOTAL TIME: Prep: 35 min. Bake: 25 min. + chilling
YIELD: 16 servings.
My husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. These decadent treats are the result, and we really enjoy them! —Sue Gronholz, Beaver Dam, Wisconsin
Ingredients
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2/3 cup all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/3 cup butter
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6 tablespoons baking cocoa
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2 tablespoons canola oil
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1/2 teaspoon instant coffee granules
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1 cup sugar
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2 large eggs, room temperature, beaten
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1 teaspoon vanilla extract
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FROSTING:
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2 cups confectioners' sugar
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1/4 cup butter, softened
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3 tablespoons Irish cream liqueur
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GANACHE TOPPING:
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1 cup semisweet chocolate chips
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3 tablespoons Irish cream liqueur
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2 tablespoons heavy whipping cream
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1/2 teaspoon instant coffee granules
Directions
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1.
Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules. Cool slightly; stir in sugar and beaten eggs. Gradually add flour mixture and vanilla; mix well. Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack.
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2.
For frosting, whisk together confectioners' sugar and butter (mixture will be lumpy). Gradually whisk in Irish cream liqueur; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour.
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3.
Meanwhile, prepare ganache: Combine all ingredients and microwave on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.
Nutrition Facts
1 brownie: 295 calories, 14g fat (7g saturated fat), 43mg cholesterol, 116mg sodium, 41g carbohydrate (34g sugars, 1g fiber), 2g protein.
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