Boozy Brownies

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Boozy Brownies
Booze + brownies = so dark and rich and just
  1. 4 oz unsweetened chocolate baking squares
  2. 1/2 cup butter
  3. 1 cup granulated sugar
  4. 1 cup brown sugar
  5. 3 eggs
  6. 2 tsp espresso powder (I used King Arthur flour brand)
  7. 2 Tbsp Bailey's Irish Cream
  8. 1 1/2 cup flour
  9. 1/2 tsp kosher salt
For Frosting
  1. 2 oz unsweetened chocolate baking squares
  2. 2 Tbsp butter
  3. 2 tsp espresso powder
  4. 3 Tbsp heavy cream
  5. 2 Tbsp Bailey's Irish Cream
  6. 2 1/2 cup powdered sugar
  7. 1/4 cup chocolate covered espresso beans, coarsely chopped
  1. For brownies, melt baking chocolate with butter a saucepan over heat. Stir occasionally until completely melted. Remove from heat.
  2. Pour chocolate into mixing bowl, add sugars. Stir well. Add eggs, espresso powder and Bailey's. Add in flour and salt, stirring until blended.
  3. Spread batter into a parchment paper lined 11x7 baking pan. Bake a 325 degree oven for about 25-30 minutes, or until brownies appear set on top. Remove and cool completely.
  4. For frosting, melt baking squares with butter on heat. Stir until completely melted. Transfer to large mixing bowl. Beat espresso powder, heavy cream, Bailey's and powdered sugar. Beat for 2-3 minutes until completely combined. Add more cream if necessary to get desired consistency. Spread over cooled brownies and sprinkle immediately with chopped espresso beans. Refrigerate until set, about one hour. Cut and enjoy!
Brownie recipe adapted from
Brownie recipe adapted from
Brownies for Days
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