Description
Indulge in these decadent Fudgy Layered Irish Mocha Brownies featuring a rich, moist brownie base topped with a smooth Irish mocha cream layer. Perfectly balanced with chocolate, coffee, and a hint of Irish cream liqueur, this dessert is an elegant treat ideal for gatherings or special occasions.
Ingredients
Scale
Brownie Base
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- â…“ cup unsweetened cocoa powder
- ¼ tsp salt
- ½ tsp baking powder
- ½ cup semisweet chocolate chips
Irish Mocha Layer
- 1 cup heavy cream
- 2 tbsp instant coffee granules
- 3 tbsp Irish cream liqueur (like Baileys)
- 2 tbsp unsweetened cocoa powder
- 1 tbsp powdered sugar
- ¼ tsp vanilla extract
For Serving
- Whipped cream
- Cocoa powder or chocolate shavings
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal.
- Melt Butter and Mix Wet Ingredients: In a saucepan, melt the butter over medium heat. Once melted, remove from heat and whisk in the granulated sugar, eggs, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder thoroughly.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Add Chocolate Chips: Fold in the semisweet chocolate chips carefully to distribute them evenly throughout the batter.
- Bake the Brownie: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
- Prepare Irish Mocha Layer: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer but does not boil.
- Mix Irish Mocha Ingredients: Stir in the instant coffee granules, Irish cream liqueur, unsweetened cocoa powder, powdered sugar, and vanilla extract until fully dissolved and smooth.
- Cool and Apply Mocha Layer: Allow the mocha mixture to cool for 5-10 minutes, then pour it evenly over the cooled brownie base. Spread gently with a spatula.
- Set the Brownies: Refrigerate the brownies for at least 1 hour to firm up the mocha layer.
- Serve: After chilling, cut the brownies into 16 squares.
- Garnish: Top each brownie with whipped cream and a sprinkle of cocoa powder or chocolate shavings for an elegant finish.
Notes
- Ensure the brownies are fully cooled before adding the mocha layer for proper layering.
- You can substitute Irish cream liqueur with coffee liqueur for a non-alcoholic version.
- Store leftover brownies refrigerated in an airtight container for up to 3 days.
- For a more intense coffee flavor, increase instant coffee to 3 tablespoons.
- Using parchment paper helps with easy removal of brownies from the pan.
