IRISH COFFEE BROWNIES
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
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
CLASSIC IRISH COFFEE
Top the whiskey-spiked coffee with a homemade brown sugar whipped cream.
Provided by Food Network Kitchen
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Whip the cream and brown sugar in a medium bowl with a whisk until soft peaks form.
- Divide the whiskey between 2 mugs and top with the hot coffee. Spoon the whipped cream over top and serve hot.
COFFEE BROWNIES
Provided by Food Network
Categories dessert
Yield 12 large or 20 small brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees and butter and flour a 9 by 12 inch baking pan. Line the base of the pan with parchment paper. Combine the chocolate, butter, coffee, and salt in the top of a double boiler and, over simmering water, melt the chocolate, stirring occasionally.
- In a large mixing bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and continue whisking until well combined. Fold in the flour until you can't see any traces of white, but do not overfold. Gently fold in the pecans. Scoop out into the prepared pan and spread and jiggle the pan until the batter finds its level.
- Bake for about 35 minutes, or until a toothpick inserted into the center of the pan comes out clean. Set the pan on a rack to cool for 1 hour. Run a knife around the edge of the pan to loosen, then cut into squares as desired.
IRISH BROWNIES
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
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
IRISH CREAM BROWNIES
I found this recipe in the local newspaper. They look so fantastic, you won't be able to resist them!
Provided by JenSmith
Categories Dessert
Time 45m
Yield 1 13x9-inch pan, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F; grease the bottom of a 13x9-inch pan.
- In a large bowl, combine brownie ingredients. Beat 50 strokes with a spoon, spread in greased pan, and bake for 20 minutes. Do not over bake. Cool completely.
- For Frosting:.
- In a small bowl, beat butter until light and fluffy. Beat in remaining ingredients; add more Irish Cream if too thick. Spread over cooled brownies.
- For Glaze:.
- In a small saucepan over low heat, or in microwave, melt chocolate chips (or chocolate with 1 tsp butter). Stir occasionally.
- Drizzle glaze over frosted brownies.
BAILEY'S IRISH CREAM BROWNIES
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
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 COFFEE BROWNIES RECIPE - (4.3/5)
Provided by kayjayjohnson
Number Of Ingredients 18
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.
FUDGY LAYERED IRISH MOCHA BROWNIES
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
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.
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