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Decadent Irish Coffee Chocolate Brownies Recipe with Creamy Ganache Easy and Perfect

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These rich and fudgy Irish coffee chocolate brownies topped with a silky creamy ganache combine the warmth of Irish whiskey and espresso for a cozy, indulgent dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder, sifted
  • 2 teaspoons instant espresso powder
  • 3 tablespoons Irish whiskey
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup (120ml) heavy cream, warmed
  • 1 cup (170g) bittersweet chocolate chips
  • 1 tablespoon Irish whiskey (for ganache)
  • 2 tablespoons (28g) unsalted butter, softened

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Melt the butter gently in a saucepan or microwave until fully liquid. Pour into a large bowl and mix in granulated and brown sugar until combined and glossy.
  3. Add eggs and vanilla extract one at a time, whisking after each addition until the batter is smooth and mousse-like.
  4. In a separate bowl, sift together flour, cocoa powder, instant espresso powder, salt, and baking powder.
  5. Gently fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain. Do not overmix.
  6. Stir in the Irish whiskey carefully to add warmth and depth.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 25–30 minutes, checking at 25 minutes with a toothpick; it should come out with a few moist crumbs.
  9. While brownies bake, heat the heavy cream until just simmering. Pour over bittersweet chocolate chips in a heatproof bowl and let sit for 2 minutes.
  10. Stir the chocolate and cream gently until smooth and glossy. Mix in Irish whiskey and softened butter until fully incorporated and silky.
  11. Once brownies are cool (about 30 minutes), spread the ganache evenly over the top. Let set at room temperature or refrigerate for 10 minutes for a firmer finish.
  12. Cut into squares using a sharp knife (warming the blade under hot water helps with clean edges). Serve with coffee or cream.

Notes

For a non-alcoholic version, substitute Irish whiskey with strong brewed coffee or vanilla extract. For gluten-free, use almond flour instead of all-purpose flour. Avoid overbaking to keep brownies fudgy. Let brownies cool completely before applying ganache to prevent melting. Warm knife blade under hot water for clean cuts. Adding an extra tablespoon of cream to ganache softens the topping.

Nutrition

Keywords: Irish coffee brownies, chocolate brownies, creamy ganache, Irish whiskey dessert, espresso brownies, fudgy brownies, easy brownies, holiday dessert

Find it online: https://jodierecipes.com/decadent-irish-coffee-chocolate-brownies-recipe-with-creamy-ganache-easy-and-perfect/