Boozy Irish Brownies have a fudgy chocolate layer that is topped with a whiskey and Irish cream white chocolate ganache. YUM!
The word decadent was invented for these Boozy Irish Brownies! I love them because they are easy to make and made from scratch, so anytime I have a craving I can easily whip up a batch of these delicious treats! Because sometimes you just NEED brownies, right?
My stepfather loves Baileys Irish Cream. Almost as much as Kevin and I do! So many a Christmas we’ve exchanged bottles of Baileys. You want to guess how long it takes to crack open those bottles and pour some Irish cream into coffee? 10, 9, 8, 7… I guarantee you someone is running for the coffee maker.
Baileys is a good Sunday morning type of drink but in the evenings I’d rather reach for a bottle of Irish Whiskey to make an Irish Coffee. But you know what’s even better? Having both Irish cream AND Irish whiskey!!!! And you must have found a four leaf clover because you are getting both in a brownie recipe!
What’s a better way to enjoy St. Patrick’s Day than to eat Boozy Irish Brownies? It sure isn’t drinking green beer!
These whiskey brownies are so rich and fudgy. They’re dense, moist and chocolatey. And because I’m feeling a wee bit Irish today, I’ve topped them with a white chocolate ganache that contains both whiskey and Irish cream. You can pour the ganache over the brownies while it’s still warm for a glossy glaze or you can whip it once it’s cooled for a fluffy frosting. That’s how we’ve pictured them here. Either way the ganache is boozy delicious!
Happy St. Patrick’s Day to all my awesome readers!
These brownies are topped with a luscious boozy ganache that makes these treats extra special!
- 1 vanilla bean
- 9 Tb salted butter
- 1 1/4 cups turbinado sugar
- 1/4 cup Irish whiskey
- 3/4 cup plus 2 tablespoons cup unsweetened cocoa powder
- 2 eggs cold
- 1/2 cup flour
- 3 TB turbinado sugar
- 1 TB salted butter
- 1/4 cup heavy cream
- pinch of salt
- 1 TB Bailey’s Irish Cream
- 2 TB Irish Whiskey
- 8 oz white chocolate chopped
Preheat oven to 325F and line an 8 or 9 inch square pan with parchment paper.
Slice the vanilla bean and scrape the seeds out.
Place both the seeds and the pod in a medium sized dutch oven.
Add the butter and sugar and turn heat to medium.
Cook butter and sugar, stirring often until this mixture is bubbly.
Carefully, remove vanilla pod.
Add cocoa powder and whiskey and stir to combine.
Turn heat off and let mixture cool a minute or so.
Add eggs one at a time, stirring well with each addition.
Finally, add in the flour and stir until flour is completely incorporated.
Pour batter into prepared pan.
Bake for 20-25 minutes.
Brownies are done when you can touch the top of the brownie and it springs back and a toothpick inserted in the center comes out mostly clean.
While brownies are cooling, combine sugar, butter, heavy cream and salt in a small pan.
Bring mixture to a boil over medium-high heat, stirring often.
Let mixture boil until the sugar melts and the color deepens, about 2-3 minutes.
Add liquors and cook a couple minutes more.
Remove from heat and slowly add white chocolate, stirring vigorously.
Once chocolate is melted, pour ganache over warm (not hot) brownies and spread with an offset spatula.
Place brownies in the refrigerator to harden ganache.
Once ganache has set, slice and serve brownies.
If you prefer a buttercream texture for the topping, allow the ganache to cool in the pan, stirring every 5 minutes or so until it reaches room temperature. Then transfer it to a mixing bowl and whip it on high speed until it's light a fluffy. Spread it on your cooled brownies with an offset spatula. Serve at room temperature.
Have you made this recipe? Make sure to rate it below!
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