Description
Indulgent Irish Mocha Brownies meld rich chocolate with smooth Irish cream liqueur, creating a dessert that whispers sweet temptations. Creamy ganache and espresso notes dance across each luscious bite, inviting you to savor pure chocolatey bliss.
Ingredients
Scale
Chocolate and Coffee Base:
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/3 cup unsweetened cocoa powder
- 2 large eggs
- 1 tablespoon (15 milliliters) brewed strong coffee or espresso
- 1 teaspoon (5 milliliters) vanilla extract
Flour and Binding Agents:
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cream and Topping Ingredients:
- 1/2 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 2 tablespoons (30 milliliters) milk
- 1 teaspoon (5 milliliters) vanilla extract
- 1–2 tablespoons (15–30 milliliters) brewed strong coffee or espresso
- 1 cup semi-sweet chocolate chips
- 1/2 cup (120 milliliters) heavy cream
Instructions
- Prepare the oven by heating to 350°F. Line an 8-inch square baking dish with parchment paper, ensuring complete coverage for easy removal.
- Create brownie base by melting butter in a saucepan over low heat. Remove from heat and vigorously mix in sugar, eggs, and vanilla extract until well incorporated.
- Fold cocoa powder, flour, salt, baking powder, and coffee into the butter mixture. Stir until ingredients are just combined, avoiding overmixing.
- Transfer batter to prepared baking dish, spreading evenly with a spatula. Bake for 20-25 minutes until a toothpick inserted comes out with minimal moist crumbs.
- Allow brownies to cool completely in the pan. Meanwhile, whip butter and confectioners’ sugar until smooth and creamy.
- Incorporate milk, vanilla extract, and brewed coffee into the butter mixture. Spread this cream layer evenly over cooled brownies.
- Prepare ganache by heating heavy cream until it barely simmers. Pour over chocolate chips and let sit for 3 minutes.
- Gently stir ganache until completely smooth and glossy. Allow to cool slightly, then spread over cream layer.
- Refrigerate brownies for 1-2 hours until ganache sets and layers are firm.
- Remove from refrigerator, lift out using parchment paper, and slice into squares. Serve chilled for maximum flavor and texture.
Notes
- Swap out regular coffee for decaf to enjoy these brownies any time of day without caffeine concerns.
- Experiment with different chocolate types like dark or milk chocolate in the ganache for varied flavor profiles.
- Consider using gluten-free flour blend to make these brownies suitable for those with gluten sensitivities.
- Enhance the coffee flavor by adding a tablespoon of espresso powder directly into the brownie batter for an extra rich mocha kick.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg