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Irish cream espresso bean brownie on a piece of parchment with a stack of brownies in the background

Irish Cream Espresso Bean Brownies

Rich brownies packed with chocolate covered espresso beans topped with Irish cream frosting--this is one decadent treat!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 3 hours
Total Time 3 hours 40 minutes
Servings 12 brownies
Author Kelsie

Ingredients

Brownies:

  • 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

Frosting:

  • 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

Instructions

Brownies:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frosting:

  1. 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.