Irish Cream and Espresso flavors tantalize the senses and bring your favorite coffeehouse drink home into a rich, deep, brownie!
It’s St Patricks Day, and as luck would have it, (😆), these Irish Cream brownies with espresso swirl require only a handful of staples that you probably have on hand! Make them with real Irish cream or with non-alcoholic flavoring; indulge in that espresso drizzle or leave if off. There’s no wrong way to enjoy this new holiday favorite.
What you will need to make these Irish Cream brownies with espresso swirl:
Salted Butter
Unsweetened Dutch Processed Cocoa (Ghirardelli is my favorite)
Granulated Sugar
Large Eggs
Pure Vanilla Extract
All Purpose Flour
Irish Cream (or Irish Cream Flavoring, here’s a good extract substitute)
Powdered Sugar
Espresso Chips (or dark chocolate chips with some espresso powder and cream would work as well! See below for this sub)
The Brownie Base
This is my fudgy brownie base, and it’s going to makes a few appearances in the next couple of months because it’s incredible and deserves to be in the spotlight more! Made with a few simple ingredients, these brownies are quick to prep, quick to bake, and come out great every time.
That Irish Cream Frosting + Espresso Topper
I love a good Irish cream dessert. When I was in college, I used to order Irish cream breves at coffeehouses before I realized that they were made with a full cup of half and half (yeeks, ha). This frosting is definitely reminiscent of that, especially when it includes a dark and melted espresso chip swirl! Now you can absolutely enjoy these brownies sans swirl, especially is espresso isn’t your thing. But if it is: I implore you, get these chips because you will not regret it! You could also make your own espresso drizzle with dark chocolate chips, espresso powder, and a little cream to balance out the powder. Mix ⅓ cup melted chocolate chips, 1 teaspoon espresso powder, and about a tablespoon of heavy cream. If the consistently remains too thick, add a bit more cream and go from there.
Dietary Substitutes
As always, you can make these brownies gluten and dairy free with a few great substitutes that I’ve tried and love:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
To make the Irish cream flavor pop with still being dairy free, you’ll want to use the flavor substitute listed above, as traditional Irish Cream contains dairy. If you want to enjoy the espresso swirl as well, simply use dairy free chocolate chips (these Enjoy Life ones are my favorite), espresso powder, and a bit of plant based heavy cream. I love the Silk brand as it has a very similar consistency to dairy cream both whipped and straight from the carton.
As always, tag me if you make them!
#HHBBAKES
XO,
Heather
Irish Cream Brownies with Espresso Swirl
Ingredients
- For the brownies:
- ¾ cup salted butter, melted
- ¾ cup unsweetened Dutch cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 tablespoon Irish cream, or 1 tablespoon Irish cream extract
- For the frosting:
- ½ cup (1 stick) salted butter, softened
- 1 ½ cups powdered sugar
- 2 tablespoon Irish cream, or 1 tablespoon Irish cream extract
- For the espresso swirl:
- ½ cup espresso chips, melted
Instructions
- Spray or line an 8×8 baking pan with parchment paper. To make the brownies: Combine melted butter and cocoa powder in a medium sized bowl. With a standing mixer or by hand, mix until incorporated. Add sugar and mix well. Add eggs, vanilla, and Irish cream, mixing until smooth. Add flour, and mix until fully combined. Pour into prepared pan and bake at 350° for 25-30 minutes. Remove from oven and allow to cool for ten minutes.
- To make the frosting: Combine all ingredients and beat for about 30 seconds, or until smooth and lump free. Spread on to cooled brownies.
- To make the espresso drizzle: Melt espresso chips in a microwave safe bowl on high for 1 minute. Whisk until smooth. Spoon onto frosted brownies, and using a knife, gently swirl into the frosting.
- Can allow to cool or cut and serve while topping is still warm. Serves 10-15. Store in an airtight container at room temperature for up to three days. Enjoy!
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