Happy St. Patrick’s Day! Today I’m celebrating my Irish heritage with corned beef, cabbage, and these Irish Cream Shamrock Brownies! These rich chocolate brownies are topped with a fluffy Baileys frosting and shamrock sprinkles. Of course, I couldn’t resist adding a little touch of Mickey 🙂
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When I’m making desserts for St. Patrick’s Day, I typically look towards chocolate as it pairs nicely with Guinness and Irish Cream Liqueur, which feel appropriate for the day. I previously shared one of my favorite St. Patrick’s Day desserts, Spiked Shamrock Cupcakes, and this year I put on spin on those flavors to make these Irish Cream Shamrock Brownies!
The brownies are a rich dark chocolate brownie with chocolate chips. For these brownies, I used the Double Dark Cocoa Powder from King Arthur Baking. It’s a blend of regular cocoa and black cocoa, which gives a really deep, rich flavor. I definitely recommend it, but you can also use regular unsweetened cocoa powder or dutch processed cocoa powder.
To make the brownies, sift together the sugar, cocoa powder, and salt in a large bowl. Add the melted butter, mixing constantly. Next, add the eggs, one at a time, mixing after each addition. Add the flour and mix just until combined. Stir in the chocolate chips.
Transfer the batter to a greased 9×9 inch square pan and bake at 325 F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the brownies cool completely in the pan before cutting into shapes.
For these brownies, I used a shamrock cookie cutter and a Mickey Mouse cookie cutter. Once the brownies are cool, transfer them to a cutting board and cut them into shapes.
To make the frosting, beat the butter until creamy and then mix in the Baileys Irish Cream. Add the powered sugar and beat until light and fluffy. If you want to have the Irish Cream flavor without the alcohol, you can try using Irish Cream Syrup.
Frost the brownies using an offset spatula. To add some sparkle, I topped the brownies with a shamrock sprinkle mix. You could also use green sanding sugar or green sprinkles.
Enjoy! Happy St. Patrick’s Day!
Irish Cream Shamrock Brownies
Ingredients
Chocolate Brownies
- ½ cup unsalted butter, melted
- 1 ¼ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅓ cup all-purpose flour
- ½ cup semi-sweet chocolate chips
Baileys Frosting
- ½ cup unsalted butter, softened
- ¼ cup Baileys Irish Cream liqueur
- 2 cups powdered sugar
Decoration
- green/shamrock sprinkles
Equipment
- shamrock cookie cutter
- Mickey Mouse cookie cutter
Instructions
Chocolate Brownies
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Preheat the oven to 325 F. Grease a 9×9 inch square pan. Set aside.
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In a medium bowl, sift together the sugar, cocoa powder, and salt. Stir until combined.
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Pour the butter into the sugar mixture, mixing constantly. Add the vanilla extract and the eggs, one at a time, mixing after each addition.
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Add the flour and mix just until combined.
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Stir in the chocolate chips.
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Transfer the batter to the prepared pan. Smooth the top of the batter before baking.
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Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
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Transfer brownies to a wire cooling rack to cool completely in the pan.
Baileys Frosting
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Beat the butter on medium speed until creamy. Add in Baileys and mix well.
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Add powdered sugar a little at a time until completely incorporated.
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Beat on medium speed until light and fluffy.
Assembly
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Transfer the brownies to a cutting board and cut out using the shamrock and Mickey Mouse cookie cutters.
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Using an offset spatula, frost the cooled brownies.
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Top the brownies with sprinkles.