Description
These Fudgy Layered Irish Mocha Brownies combine a rich, dense chocolate base with a creamy Irish mocha topping, blending flavors of coffee, cocoa, and Irish cream liqueur for an indulgent dessert perfect for any occasion.
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 to ensure easy removal of the brownies.
- 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 and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Gradually add these dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing.
- Add Chocolate Chips: Fold in the semisweet chocolate chips to enhance the fudgy texture of the brownies.
- Bake the Brownies: Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and let cool completely in the pan.
- Prepare the Irish Mocha Layer: In a small saucepan, gently heat the heavy cream over medium heat until it begins to simmer but does not boil. Remove from heat and whisk in the instant coffee granules, Irish cream liqueur, unsweetened cocoa powder, powdered sugar, and vanilla extract until smooth and fully dissolved.
- Cool and Pour Mocha Layer: Allow the mocha mixture to cool for 5-10 minutes, then pour it evenly over the cooled brownie base. Use a spatula to spread the layer smoothly across the surface.
- Chill the Brownies: Refrigerate the brownies for at least 1 hour to allow the mocha layer to set firmly.
- Serve: Once the mocha layer is set, cut the brownies into 16 squares. Top each serving with whipped cream and garnish with a dusting of cocoa powder or chocolate shavings for an elegant finish.
Notes
- Use parchment paper in the baking pan for easy removal and clean edges.
- Do not overbake the brownies; they should be fudgy with moist crumbs.
- Simmer the cream gently to avoid boiling, which can change the texture of the mocha layer.
- For a non-alcoholic version, omit the Irish cream liqueur and substitute with extra coffee or cream.
- Store brownies in the refrigerator to keep the mocha layer firm, best consumed within 3 days.
