Mocha Irish Cream Brownies

Chewy, fudgy brownies infused with espresso and Irish cream then topped with a dreamy, boozy whipped ganache.

These. Are. The. Bees. Knees.

I mean, read the title: “Mocha Irish Cream Brownies.” What’s not to love? Actually, what’s not to drool over? If we’re going to do chocolate, let’s make it extra rich, extra decadent, extra boozy.

I made these for a Christmas recipe, but honestly, I’d eat these any ole time of year. Fourth of July? Yes. Mother’s Day? Uh, yes. National (fill in the blank) Day? Sign me up.

I adapted this brownie recipe from Handle the Heat, & boy it does not disappoint. These are the perfect balance of fudgy & chewy, super chocolatey, and they’re pretty substantial. No measly brownies around here, folks. And the whipped chocolate ganache? Yes, let’s please talk about that. Smooth, decadent & infused with an extra hit of Irish cream. The whipped ganache makes these brownies next level. And it adds another layer of boozy flavor, which absolutely no one is complaining about. Whipped ganache isn’t hard, but it does take a bit of extra time & attention. So be sure to read through my notes for tips on whipping up ganache (pun very much intended).

Now. Let’s talk about options. Because the whipped ganache is a little extra work, I kept the brownie recipe very simple. However, if you’re short on time, want brownies in a hurry, or don’t want to fuss with whipped ganache, you can absolutely make just the brownies & leave off the ganache. Trust me, these brownies are delish on their own & packed full of mocha and Irish cream flavor. You do you.

Alright, happy baking, friends!

What you’ll need to make these brownies:

Butter: For flavor, moisture & richness.

Sugar: Adds sweetness & tenderizes the brownies.

Espresso powder: Espresso powder gives these brownies a touch of mocha flavor & pairs perfectly with Irish cream. Espresso powder also deepens the flavor of chocolate. If you don’t have espresso powder, you can sub in instant coffee granules.

Vanilla: For added flavor.

Eggs: For structure and binding. An additional egg yolk adds extra richness & chewiness.

Cocoa powder: Partially for structure, but mostly for that decadent chocolate flavor.

Vegetable oil: Using vegetable oil makes these brownies extra moist!

Irish cream: Because these are, in fact, mocha Irish cream brownies.

Flour: For structure.

Baking soda: A tiny amount of baking soda adds a little bit of leavening power.

Cornstarch: Adds softness to the brownies & makes them extra thick.

Kosher salt: To balance out all the sweetness. TIP: While I recommend kosher salt, if you don’t have it on hand, use ½ the amount of table salt.

Chocolate chips: Because more chocolate is always better. I love the texture chocolate chips add to brownies! I used semisweet, but dark or milk chocolate chips will work just fine.

Dark chocolate, heavy cream, & Irish cream for the whipped ganache.

FAQs:

Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!

What is the best pan to use for these brownies? I recommend a metal, 8×8 baking tin. Metal is superior in conducting heat, and an 8×8 gives you the right thickness for these brownies. A glass dish will work just fine, but glass doesn’t conduct heat quite as well. That being said, if you are baking your brownies in a glass dish, your brownies may take a little extra longer in the oven.

How will I know when the brownies are done? These brownies are done when a toothpick inserted comes out with a few moist crumbs attached. I like to poke a toothpick in a few places just to make sure I haven’t hit a melty chocolate chip, which may trick you into thinking the brownies need more time in the oven.

Help! Can I save my ganache if it’s overwhipped? If you’re not careful, it can be very easy to overwhip the ganache, causing it to split & become grainy. To prevent this, be sure to keep the mixer on medium speed & watch the mixture carefully. It shouldn’t take longer than 30 seconds to reach a smooth, whipped consistency. But if you do happen to overwhip the ganache, here is an easy way to (hopefully) save it:

• Place the split ganache in a heatproof bowl set over simmering water (make sure the water does not touch the bowl). Heat the ganache for 10 seconds at a time, whisking vigorously with a balloon whisk in between intervals. Do this a few times, until the ganache returns to a smooth, whipped consistency.

Can I leave off the whipped ganache? Yes! These brownies are just as delicious without the whipped ganache. And since there is Irish cream in the brownies, you won’t be missing out on any of that mocha Irish cream flavor.

A few notes before you bake:

I find it’s most time-efficient if you start making your ganache first. Then you can start whipping up your brownies while the ganache is sitting at room temperature/ chilling in the fridge.

Be sure to measure your flour & cocoa powder correctly. Using the correct amount of flour & cocoa powder in brownies can make or break a recipe! The best way to measure these ingredients is by weight, but if you don’t have a kitchen scale be sure to use the spoon & level method.

Be careful not to overwhip the ganache, otherwise it will split & turn grainy. Be sure to keep the mixer at medium speed & watch the ganache carefully. It should take less than 30 seconds to reach the right consistency. If you happen to overwhip the ganache, see my tips in the FAQs section on how to save it.

Print