Irish Coffee Brownies Food

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IRISH COFFEE BROWNIES RECIPE - (4.3/5)



Irish Coffee Brownies Recipe - (4.3/5) image

Provided by kayjayjohnson

Number Of Ingredients 18

1 1/4 cups granulated sugar
3/4 cup butter or margarine, softened
1/2 cup cocoa powder, unsweetened
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup milk
1/4 cup Irish Whiskey
2 tablespoons instant coffee crystals
1 cup chopped walnuts
2-1/2 cups sifted powdered sugar
2 tablespoons cocoa powder, unsweetened
1 tablespoon Irish Whiskey
1 1/4 teaspoon vanilla
3 to 4 tablespoons brewed coffee
Chopped walnuts (optional)

Steps:

  • Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon vanilla; beat lightly just until combined, Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and 1/4 cup whiskey; stir in coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Stir in nuts. Pour into a greased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla. Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency. If desired, sprinkle with additional chopped nuts.

IRISH COFFEE BROWNIES



Irish Coffee Brownies image

Make and share this Irish Coffee Brownies recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 40m

Yield 36 serving(s)

Number Of Ingredients 18

1 1/4 cups granulated sugar
3/4 cup butter or 3/4 cup margarine, softened
1/2 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup milk
1/4 cup Irish whiskey
2 tablespoons instant coffee crystals
1 cup chopped walnuts
2 1/2 cups sifted powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon Irish whiskey
1 1/4 teaspoons vanilla
3 -4 tablespoons brewed coffee
chopped walnuts (optional)

Steps:

  • Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly.
  • Remove from heat.
  • Add eggs and 1 teaspoon vanilla; beat lightly just until combined.
  • Stir together flour, baking powder, and baking soda in a bowl; set aside.
  • Stir together milk and 1/4 cup whiskey; stir in coffee crystals.
  • Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition.
  • Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
  • Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean.
  • Cool in pan on a wire rack.
  • Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla.
  • Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.
  • If desired, sprinkle with additional chopped nuts. Makes 36 brownies.

Nutrition Facts : Calories 150.2, Fat 6.7, SaturatedFat 3, Cholesterol 22.6, Sodium 53.1, Carbohydrate 20.9, Fiber 0.8, Sugar 15.3, Protein 1.9

IRISH COFFEE BROWNIES



Irish Coffee Brownies image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 cup all-purpose flour
1 cup packed light brown sugar
1/2 cup unsweetened cocoa powder, plus more for dusting
1/4 teaspoon salt
4 large egg yolks
3/4 cup vegetable oil
3/4 cup brewed coffee, at room temperature
1 teaspoon coffee extract
1/2 cup Irish cream liqueur or Irish whiskey
1 cup heavy cream
2 tablespoons plus 2 teaspoons confectioners' sugar

Steps:

  • Whisk the flour, brown sugar, cocoa powder and salt in a medium bowl. Whisk the egg yolks, vegetable oil, coffee and coffee extract in another medium bowl. Whisk the egg mixture into the flour mixture until smooth. Divide the batter among four 10-ounce microwave-safe coffee mugs.
  • Microwave the mugs, one at a time, until the brownies are slightly firm and puffed, 1 1/2 minutes. Pour 1 tablespoon liqueur over each brownie when it comes out of the microwave. Set aside to cool slightly and let the liqueur soak in, at least 10 minutes.
  • Meanwhile, combine the heavy cream and confectioners' sugar in a medium bowl. Beat with a mixer on medium-high speed until medium-stiff peaks form, 1 to 2 minutes. Beat in the remaining 1/4 cup liqueur until just combined (do not overbeat). Top the brownies with the whipped cream and dust with cocoa powder.

TURKISH COFFEE BROWNIES



Turkish Coffee Brownies image

Provided by Molly Yeh

Categories     dessert

Time 1h25m

Yield 16 brownies

Number Of Ingredients 22

Nonstick cooking spray, for the pan
1 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1/2 teaspoon ground cardamom
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, melted but not hot
1 teaspoon vanilla extract
2 large eggs
3/4 cup chopped toasted walnuts, plus more for topping
1 cup powdered sugar
3 tablespoons cocoa powder
3 tablespoons unsalted butter, melted
1 tablespoon brewed coffee or 1/4 teaspoon espresso powder plus 1 tablespoon water
1 tablespoon honey
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
Pinch kosher salt
Sprinkles, for topping

Steps:

  • For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square pan with cooking spray and line with parchment paper, allowing 1-inch wings to hang over the edges.
  • Whisk together the granulated sugar, flour, cocoa powder, espresso powder, cardamom, baking powder, cinnamon and salt in a large bowl. Whisk together the butter, vanilla and eggs in a medium bowl. Pour the wet mixture into the dry mixture and stir to combine. Fold in the walnuts.
  • Pour the batter into the prepared pan and spread it out evenly (it will be quite a thin layer). Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan on a rack for 10 minutes, then lift out of the pan and place on the rack to cool completely.
  • For the glaze: Whisk together the powdered sugar, cocoa powder, butter, coffee, honey, vanilla, cardamom and salt in a medium bowl until smooth.
  • Pour the glaze on the cooled brownie, spread it around and top with walnuts and sprinkles. Let dry, then cut into squares.

FUDGY LAYERED IRISH MOCHA BROWNIES



Fudgy Layered Irish Mocha Brownies image

My husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. This decadent recipe is the result, and we really enjoy them! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter
6 tablespoons baking cocoa
2 tablespoons canola oil
1/2 teaspoon instant coffee granules
1 cup sugar
2 large eggs, room temperature, beaten
1 teaspoon vanilla extract
FROSTING:
2 cups confectioners' sugar
1/4 cup butter, softened
3 tablespoons Irish cream liqueur
GANACHE TOPPING:
1 cup semisweet chocolate chips
3 tablespoons Irish cream liqueur
2 tablespoons heavy whipping cream
1/2 teaspoon instant coffee granules

Steps:

  • Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules. Cool slightly; stir in sugar and beaten eggs. Gradually add flour mixture and vanilla; mix well. Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack., For frosting, whisk together confectioners' sugar and butter (mixture will be lumpy). Gradually whisk in Irish cream liqueur; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour., Meanwhile, prepare ganache: Combine all ingredients and microwave on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.

Nutrition Facts : Calories 295 calories, Fat 14g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 116mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

BAILEY'S IRISH CREAM BROWNIES



Bailey's Irish Cream Brownies image

This is a family recipe that I have been serving as a party dessert for years. They are gooey, super-sweet, and addictive. If you're a sweet-tooth like me, this recipe is for you! Serve these at your next party or hoard them all for yourself!

Provided by Chris Dufreche

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Yield 30

Number Of Ingredients 7

2 (19.8 ounce) packages fudge brownie mix (such as Duncan Hines®)
1 cup Irish cream liqueur (such as Baileys®)
⅔ cup vegetable oil
2 eggs
1 cup unsalted butter, softened
5 tablespoons Irish cream liqueur (such as Baileys®)
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.
  • Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
  • Spread the batter into the prepared jelly roll pan.
  • Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely.
  • Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.
  • Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 50 g, Cholesterol 28.7 mg, Fat 16.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.7 g, Sodium 118.4 mg, Sugar 20.9 g

IRISH BROWNIES



Irish Brownies image

These super rich amazing brownies are adapted from a recipe from O'Conaills - an irish chocolatier. I received the chocolate from a friend, I don't think you can purchase it in the states. So use a good quality chocolate. I put the original irish ingredients in parentheses after the converted version.

Provided by MA HIKER

Categories     Dessert

Time 50m

Yield 1 brownie, 24 serving(s)

Number Of Ingredients 6

2 1/2 cups granulated sugar (500 g Caster sugar)
3 large eggs (5 medium eggs)
14 tablespoons unsweetened cocoa powder (100 g O'Conaill's cocoa)
7/8 cup all-purpose flour (125 g)
1 cup butter, 2 sticks (250 g)
1/2 cup chocolate chips (50 g, I round up!)

Steps:

  • Preheat oven to 350 degrees F. (180 ) and grease 9 by 13 inch baking pan.
  • Sift together the flour and cocoa, set aside.
  • Melt the butter until liquid.
  • In large bowl, whisk together the sugar and eggs to a pale cream color.
  • Stir in the sifted dry ingredients until mixed.
  • Add the melted butter and gently stir inches.
  • Add the chocolate chips and fold inches.
  • Turn into the baking pan, smooth surface and bake 32 minutes. (original recipe says 35-45 minutes, I always underbake a bit to get that moist fudgy texture).
  • Let cool and cut into squares.
  • Enjoy!

Nutrition Facts : Calories 197.9, Fat 9.8, SaturatedFat 5.9, Cholesterol 43.6, Sodium 77.8, Carbohydrate 28.4, Fiber 1.4, Sugar 22.8, Protein 2.1

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  • Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon vanilla; beat lightly just until combined.
  • Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and 1/4 cup whiskey; stir in coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
  • Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
  • Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla. Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.


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