Everyone is Irish on St. Patrick’s Day, especially when you serve Boozy Brownies with Irish Cream
Frosting! These decadent, made-from-scratch brownies are topped with a rich and thick layer of Irish
Cream frosting. They are sure to shamrock your world. 9 servings

Brownies
1/2 cup unsalted butter, melted and still warm
1 cup sugar
2 large eggs
2 tablespoons water
2 teaspoons vanilla extract
2/3 cup unsweetened cocoa powder
2/3 cup powdered sugar
3/4 cup all-purpose flour
1 cup semi-sweet chocolate chips
1/2 teaspoon salt

Heat oven to 350 F. Line an 8 x 8-inch pan with parchment paper. Grease the paper to ensure easy
removal from pan.
In a large bowl, combine granulated sugar and warm butter. Stir briefly then allow to sit undisturbed for
5 minutes. The heat from the butter will begin to dissolve the sugar helping to make a shiny/crackly
crust. After 5 minutes, whisk the butter and sugar vigorously for 30 seconds. Add eggs, water and
vanilla, whisking again for 30 seconds.
Sprinkle cocoa powder, powdered sugar, flour, chocolate chips and salt over wet ingredients. Stir
mixture until it’s glossy and well combined.
Pour batter into prepared pan and smooth the top. Bake for 28-30 minutes or until a toothpick inserted
into the center comes out clean. Be careful not to overbake. Remove from oven and place on a cooling
rack. Cool completely before frosting.
(Recipe adapted from celebratingsweets.com)

Irish Cream Frosting
I used Bailey’s Irish Cream for this frosting and saved time by skipping the liquor store and buying the
lesser-alcohol version (17%) at the grocery store. Since it’s the flavor we’re going for, it worked just fine.
1/2 cup butter, softened
1 1/2 cups powdered sugar
1/4 cup Irish Cream
1/2 teaspoon vanilla extract
Shamrock sprinkles
In the bowl of a stand mixer, beat butter and powdered sugar until fluffy, about 2 minutes. Start at low
speed and work up to high. Scrape bowl.
Add Irish Cream. Beat on high speed for about 4 minutes, pausing to scrape bowl a couple of times.
When brownies are completely cool, frost and top with shamrock sprinkles.
(Recipe by Jennifer Alexander Ruple)