Irish Cream Brownies

Irish Cream Brownies on a white platter

Drizzled with chocolate and sprinkled with toasted almonds, these Irish Cream Brownies will satisfy any sweet tooth.

Irish Cream Brownies
Makes about 24
  • 1 cup butter
  • 2 (4-ounce) bars unsweetened chocolate, chopped
  • 6 large eggs, divided
  • 2¼ cups granulated sugar, divided
  • 1½ cups firmly packed brown sugar
  • ¼ cup plus 3 tablespoons Irish cream liqueur, divided
  • 1¾ cups all-purpose flour
  • ⅛ teaspoon salt
  • 1 (8-ounce) package cream cheese, softened
  • 1 (4-ounce) package semisweet chocolate, chopped
  • 3 tablespoons heavy whipping cream
  • 1 cup toasted sliced almonds
  1. Preheat oven to 350°. Line a 13×9-inch baking pan with foil, letting excess extend over sides of pan. Spray foil with baking spray with flour.
  2. In a small saucepan, combine butter and unsweetened chocolate; cook over medium-low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Let cool slightly.
  3. In a large bowl, beat 5 eggs, 2 cups granulated sugar, brown sugar, and 3 tablespoons Irish cream liqueur with a mixer at medium-high speed until fluffy, about 8 minutes.
  4. In a small bowl, stir together flour and salt. With mixer on low speed, gradually add flour mixture to sugar mixture, beating until combined. Stir in chocolate mixture. Reserve 1 cup batter in a small bowl. Pour remaining batter into prepared pan.
  5. In a medium bowl, beat cream cheese, remaining 1 egg, remaining ¼ cup granulated sugar, and remaining ¼ cup Irish cream liqueur with a mixer at medium speed until smooth. Dollop cream cheese mixture over chocolate mixture. Spoon reserved 1 cup chocolate mixture over cream cheese mixture, swirling batter with a knife.
  6. Bake until center of brownies are set, 35 to 45 minutes. Let cool completely. Using excess foil as handles, remove brownies from pan.
  7. In a small saucepan, combine semisweet chocolate and cream; cook over low heat until chocolate is melted and mixture is smooth. Drizzle over cooled brownies. Sprinkle with almonds. Let stand until chocolate is firm. Cut into rectangles before serving.

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