Irish cream espresso bean brownies are rich and fudgy, packed with chocolate covered espresso beans, and topped with creamy Irish cream frosting. What’s not to love?
Chocolate, booze, and caffeine. Today’s recipe covers all my favorite
vices food groups. AKA, all my favorite migraine triggers (insert angry-face emoji here).
But some brownies are just worth the risk of a crippling migraine. (I’m actually training Cookie to make tea and ice packs for me when I’m sick so she needs the practice.)
And if ever a brownie was worth risking my health, it would be this one. They’re so rich and full of chocolate flavor that they’ll cure even the most intense chocolate craving.
Oh oh oh! And I may have solved the mystery of my nephew dog Moe’s crazy dream!
I made a batch of these when he was here and of course I spilled espresso beans all over the kitchen floor; I’m pretty sure Moe didn’t steal any but maybe he got a few and that induced the sobbing? It’s as good a theory as any I think. . .
Anyway, these brownies are made from scratch, so they take a little more time than the kind from a box but only a little—like a few extra seconds.
But if you’re really short on time just use your favorite box mix and add some espresso powder and chopped espresso beans. Still totally delish!
If you’re a person who likes a little crunch in your brownies (like me!) then these are perfect for you as is.
If you’re not a fan of texture in brownies then just leave the chocolate covered espresso beans out; you can always add a little more espresso powder to boost the coffee flavor.
However you prefer your brownies, make yourself a batch of Irish cream espresso bean brownies today. You won’t regret it!
- 3/4 cup unsalted butter
- 1 1/2 cups semi-sweet chocolate chips
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons espresso powder (optional)
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup coarsely chopped chocolate covered espresso beans, plus more to use as garnish if desired
- 6 tablespoons unsalted butter, at room temperature
- 2 1/2 cups powdered sugar, sifted
- 3 tablespoons Irish cream
- 1 tablespoon heavy cream or whole milk
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray and line the bottom of the pan with parchment paper. Spray the paper with cooking spray and set pan aside.
- Combine the chocolate chips and butter in a microwave-safe bowl and heat for 1 1/2 minutes, stopping every 30 seconds to stir, until chocolate and butter are melted and smooth. Set aside to cool for 10 minutes.
- In a medium mixing bowl, whisk together the eggs, sugars, vanilla, cocoa powder, and espresso powder (if using). Stir in the cooled chocolate mixture. With a rubber spatula, fold in the flour and salt until just combined, then fold in the espresso beans.
- Spread the batter into an even layer in the prepared pan and bake 25 to 30 minutes, until a cake tester inserted into the center comes out clean. Cool completely on a wire rack before frosting.
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix until smooth. Add remaining ingredients and beat on low speed until combined. Turn mixer to high and beat until very fluffy, 2 to 3 minutes. (If frosting is too thick, add additional Irish cream or milk to make it spreadable.) Spread over cooled brownies and top with additional chocolate covered espresso beans, if desired. Slice into bars and serve.
Adapted from The Baker’s Manual