Description
Indulge in these rich and fudgy Layered Irish Mocha Brownies featuring a moist chocolate base infused with coffee and Irish cream liqueur. Topped with smooth Irish cream frosting and a glossy mocha ganache, they’re perfect for coffee and chocolate lovers seeking a luxurious treat.
Ingredients
Scale
Brownie Base
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup butter
- 6 tablespoons baking cocoa
- 2 tablespoons canola oil
- 1/2 teaspoon instant coffee granules
- 1 cup sugar
- 2 large eggs, room temperature, beaten
- 1 teaspoon vanilla extract
Frosting
- 2 cups confectioners’ sugar
- 1/4 cup butter, softened
- 3 tablespoons Irish cream liqueur
Ganache Topping
- 1 cup semisweet chocolate chips
- 3 tablespoons Irish cream liqueur
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon instant coffee granules
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). Sift together the all-purpose flour, baking powder, and salt in a bowl; set aside for later use.
- Melt Butter and Combine Wet Ingredients: In a small saucepan over low heat, melt the butter. Remove from heat and stir in baking cocoa, canola oil, and instant coffee granules until smooth. Allow the mixture to cool slightly, then stir in sugar and the beaten eggs thoroughly.
- Combine Dry and Wet Ingredients & Bake: Gradually add the sifted flour mixture and vanilla extract to the wet ingredients, stirring well until combined. Spread the batter evenly into a greased 8-inch square baking pan. Bake for about 25 minutes, or until the center is set but not overbaked. Let the brownies cool in the pan on a wire rack.
- Prepare the Frosting: In a mixing bowl, whisk together confectioners’ sugar and softened butter; it will be lumpy. Gradually whisk in the Irish cream liqueur and beat the mixture until smooth.
- Apply Frosting and Chill: Spread the frosting over the slightly warm brownies. Place the pan in the refrigerator and chill for about 1 hour, or until the frosting is set.
- Make the Ganache Topping: In a microwave-safe bowl, combine semisweet chocolate chips, Irish cream liqueur, heavy whipping cream, and instant coffee granules. Microwave on high for 1 minute, then stir. Microwave again for 30 seconds and stir until the ganache is smooth and glossy.
- Spread Ganache and Final Chill: Let the ganache cool slightly until it thickens to a spreading consistency. Spread it evenly over the set frosting layer. Refrigerate the brownies for 45 to 60 minutes until the ganache topping is set.
Notes
- Do not overbake the brownies to maintain a fudgy texture; the center should be just set.
- Use room temperature eggs to help with even mixing and a better texture.
- The Irish cream liqueur adds a unique flavor but can be omitted for a non-alcoholic version—replace with milk or cream.
- Let ganache cool adequately before spreading to avoid melting the frosting underneath.
- Store brownies in the refrigerator due to the cream-based frosting and ganache.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 brownie (approx. 2x2 inch piece)
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 115 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: Irish mocha brownies, fudgy brownies, mocha dessert, Irish cream brownies, layered brownies, coffee chocolate dessert
