Irish Cream Brownies with Brown Butter Icing
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 2 cups semisweet chocolate chips
  • 1 cup (16 tablespoons or 2 sticks) unsalted butter
  • 1½ cups packed light brown sugar
  • 2 large eggs
  • ½ cup plus 1 tablespoon Irish cream liqueur, divided
For the icing:
  • 4 tablespoons salted butter
  • 2 tablespoons Irish cream liqueur
  • 1 tablespoon heavy whipping cream
  • 1½ to 2 cups powdered sugar
  1. Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper or foil and spray with nonstick cooking spray.
  2. In a medium bowl, sift together the flour, salt and baking powder. Set aside.
  3. In a microwavable safe bowl, melt the chocolate chips and butter at 30-second intervals, stirring after each time. Once chocolate and butter are melted and smooth, set it aside to cool slightly.
  4. In a large bowl, whisk together the eggs, sugar, and ½ cup of the Irish cream. Add the melted chocolate mixture and whisk until combined and smooth. Stir in the flour mixture to combine.
  5. Spread brownie batter into prepared pan. Bake for 40 to 45 minutes, or until the top of the brownies crack slightly and a toothpick inserted in the center comes out mostly clean. While the brownies are still warm, brush them with the remaining 1 tablespoon Irish cream. Allow brownies to cool completely.
For the icing:
  1. Melt the butter in a medium saucepan over medium-high heat for 3 to 5 minutes and stirring constantly, until it is lightly browned. Remove from heat as soon as the butter has browned and then add the Irish cream and heavy cream. Whisk in 1 cup of the powdered sugar. Add remaining sugar ¼ cup at a time, until desired consistency is reached. The icing should be thick and smooth, but still pourable.
  2. Pour on top of brownies and spread to the edges. Refrigerate until the icing is set.
  3. Store brownies in a covered container for 2 to 3 days.
Recipe by Kitchen Meets Girl at