Rich, boozy, fudgy, and chewy, these Irish coffee brownies are an indulgent treat for the adults. Great for a St. Patrick’s Day party, these brownies can be enjoyed any time of the year. While they’re meant as a boozy treat, and the alcohol does cook out, you can make a few tweaks to be alcohol-free as well.
These Irish coffee brownies are packed with flavor and taste even better the next day. While most brownie recipes use an 11x7 or 8x8 pan, this recipe is made for sharing in mind. They’re great for a party or a cookie exchange with friends and neighbors, so break out the big boy 13x9 pan for 24 of the best brownies ever.
I first made these brownies back in 2015, and while they were good, I kept working on the recipe each year to be richer and have the taste of Irish whiskey come through. I planned on having these posted for St. Patrick’s Day last year (2022), but they came out so fudgy they needed two days to fully set enough to be cut. While the flavor was wonderful, I didn’t want a recipe that required that amount of time to setup, so back to the drawing board.
The mistake was using a fudgy brownie base, so this year I made some tweaks and used a chewy brownie base. More alcohol, less butter, less baking chocolate, and more oil was the secret to success. Because the whiskey is 40% alcohol, there’s less water for the gluten in the flour to work with, so even a chewy base remains somewhat fudgy.
Considering the comments from my taste testers, I think we have a winner now. Several people said it was the best brownie they’d ever had, and I had a couple offers to pay me for a whole batch. I’ll consider that two thumbs up for the recipe.
What is Irish Coffee?
As a bartender, I can tell you that a lot of people order an Irish coffee and think it’ll be coffee with Bailey’s Irish crème stirred in. If you want that, order a Bailey’s and coffee. An actual Irish coffee is hot coffee with Irish whiskey and a bit of brown sugar stirred in. Usually, it is also topped with thick cream so that you drink the coffee through the cream. A lot of places will also use an Irish cream to top the drink with instead.
Taking this basis for Irish coffee, I turned the famous cocktail into an indulgent brownie recipe. Since a lot of people like the addition of Bailey’s as well, I add that in a “cream layer” that is an Irish cream flavored cream cheese swirled into the dark chocolatey brownie base.
Ingredients for Irish Coffee Brownies
Irish Whiskey – I usually prefer Jameson, but any decent Irish whiskey will work here. I’ve also made these with Proper Twelve and Tullamore Dew. Bring it to a boil in order to bloom the cocoa powder and melt the baking chocolate.
Bailey’s – Add some Irish crème liquor to the cream cheese for flavor. I prefer Bailey’s, but any Irish cream works.
Cocoa Powder – Because this recipe doesn’t use baking soda, I prefer to use Dutch-processed cocoa powder. I find this gives the brownies a richer flavor and darker color. You can also use regular cocoa powder without it making too big of a difference.
Espresso Powder – Considering the recipe is for Irish “coffee” brownies, we’ll need to simulate that flavor with a generous amount of espresso powder. Bloom this with the cocoa powder and boiling whiskey.
Chocolate – The cocoa powder adds a nice chocolate flavor, but for even more chocolate flavor, add some unsweetened baking chocolate. I originally made these with dark chocolate chips, but the pure flavor and ingredients in baking chocolate are better.
Butter – All you’ll need here is about 3 tablespoons of unsalted butter, melted, for flavor and moisture.
Oil – Replacing a good amount of the butter with a neutral oil helps to change the brownie from fudgy to chewy. Vegetable or canola oil are best here.
Vanilla – A good portion of vanilla extract helps balance the flavors. If you’ve ever tried making your own homemade vanilla extract, this is a great recipe to use a bourbon vanilla in. The bourbon-based vanilla helps reinforce the flavor of the whiskey where a vodka-based vanilla won’t. Any vanilla extract is fine though.
Eggs – Another way to keep things chewy here, is using 2 whole eggs and 2 egg yolks. Room temperature isn’t required. Use one more egg yolk for the cream cheese swirl.
Sugar – Not pictured, but I use a mix of white and dark brown sugar here. While I like more brown than white sugar in cookies, that doesn’t work in brownies. In order to get that top layer of crackly brownie, you need white sugar because brown sugar stays too moist and won’t give you that top layer. Use some white sugar for the cream cheese swirl also.
Flour – All-purpose flour works fine here.
Salt – Add and mix a full teaspoon of salt to the flour before adding to the base. If you used salted butter instead, cut back to a ½ teaspoon.
Cream Cheese – Use one full-fat block of cream cheese (8oz) for the cream cheese swirl. Doesn’t need to be room temperature, but I would take this out before you begin anything else to make it easier to mix.
Chocolate Chips – Optional, but I like to fold in some mini semi-sweet chocolate chips to the cream cheese layer just for some added texture and chocolate flavor.
How to Make Irish Coffee Brownies
Take out the cream cheese so it can start to soften while you gather the rest of the ingredients. Make a foil or parchment paper sling for a 13x9 baking pan and set aside. Preheat your oven to 350°F / 180°C.
In a medium mixing bowl add the flour and salt and whisk together. Set aside.
In a large, heat proof mixing bowl add the Dutch cocoa powder and espresso powder and set aside. Chop the baking chocolate into small pieces and set aside. Add the Irish whiskey to a small pot and bring to a boil over high heat.
Working quickly, pour the boiling whiskey over the cocoa and espresso powder and stir with a spoon until fully incorporated. Add the chopped-up chocolate and keep stirring until fully melted and you should have a thick, chocolate base. Set aside to cool slightly for a few minutes.
Melt the butter in a microwave safe container, then add the melted butter, oil, and vanilla extract to the chocolate base, stirring until fully combined. Add both sugars and stir until there’s no dry clumps of sugar remaining and everything looks grainy, but mostly smooth. Now add the eggs, one at a time, until everything is smooth again.
Add the flour and salt mixture to the brownie base in 2-3 batches, stirring until no pockets of dry flour remain and you have a thick brownie batter. Butter or spray the foil or parchment sling with cooking spray. Reserve about ¾ a cup of batter and pour the rest into the prepared 13x9 baking pan. Use a spoon or spatula to spread out the batter into an even layer that reaches all the sides and corners of the baking pan.
Now make the cream cheese portion. Wipe out any remaining flour from the mixing bowl you used before and add the softened cream cheese. Cutting it into smaller pieces will make mixing easier. Using a hand mixer on low speed, break up the cream cheese until fluffy and smooth.
Add the Bailey’s and sugar and mix on low speed, increasing the speed as it mixes into the cream cheese. Now add the egg yolk and continue mixing until everything is smooth and creamy looking. If using the mini chocolate chips, add them now and fold into the cream cheese mix with a spatula.
Scoop large portions of the cream cheese mix and set on top of the brownie batter in the baking pan in random portions that aren’t touching. Now add the reserved brownie batter to the top of the cream cheese scoops. Using a butter knife or something similar, make vertical and horizontal swirls through the entire pan to create a swirled, marbled effect with the cream cheese.
Place the baking dish into the middle of the oven and bake for 30-40 minutes. Start checking at the 30-minute mark. A toothpick should come out slightly moist with a few crumbs attached. Mine took about 36 minutes. When finished cooking, remove from the oven and allow to cool for 5-10 minutes in the pan, then lift the sling out gently and set the brownies on a cooling rack until fully cooled and set.
Use a sharp knife to cut into 24 brownies and serve.
Storing Irish Coffee Brownies
Because of the cream cheese layer, you should store these in the refrigerator. They should last at least 1 week stored in a sealed container or zipper lock bag in the fridge.
You can also freeze the brownies for 3 months if making ahead of saving leftovers. Thaw overnight in the fridge. You could also wait until fully cooled and cut the full brownie in half. Cut one half into brownie portions to serve, then save the uncut half by placing into a freezer-safe zipper lock bag and freezing for another time.
📋 Recipe
Irish Coffee Brownies
Ingredients
Brownie Base:
- ½ cup Irish whiskey
- ⅓ cup Dutch-processed cocoa powder
- 2 teaspoons espresso powder
- 2 ounces unsweetened baking chocolate, chopped fine
- 3 tablespoons unsalted butter, melted
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 large egg yolks
- 2 cups white granulated sugar
- ½ cup dark brown sugar, packed
- 1 ¾ cup all-purpose flour
- 1 teaspoon table salt
Cream Cheese Swirl:
- 8 ounces full-fat block cream cheese, softened
- ¼ cup Bailey’s Irish Cream
- ¼ cup white granulated sugar
- 1 large egg yolk
- ½ cup mini semi-sweet chocolate chips, optional
Directions
- Take out the cream cheese so it can start to soften while you gather the rest of the ingredients. Make a foil or parchment paper sling for a 13x9 baking pan and set aside. Preheat your oven to 350°F / 180°C.
- In a medium mixing bowl add 1 ¾ cups flour and 1 teaspoon table salt and whisk together. Set aside.
- In a large, heat proof mixing bowl add ⅓ cup Dutch cocoa powder and 2 teaspoons espresso powder and set aside. Chop 2oz unsweetened baking chocolate into small pieces and set aside. Add ½ cup Irish whiskey to a small pot and bring to a boil over high heat.
- Working quickly, pour the boiling whiskey over the cocoa and espresso powder and stir with a spoon until fully incorporated. Add the chopped-up chocolate and keep stirring until fully melted and you should have a thick, chocolate base. Set aside to cool slightly for a few minutes.
- Melt 3 tablespoons unsalted butter in a microwave safe container, then add the melted butter, ½ cup vegetable oil, and 2 teaspoons vanilla extract to the chocolate base, stirring until fully combined. Add 2 cups white sugar and ½ cup dark brown sugar and stir until there’s no dry clumps of sugar remaining and everything looks grainy, but mostly smooth. Now add the 2 eggs and 2 egg yolks, one at a time, until everything is smooth again.
- Add the flour and salt mixture to the brownie base in 2-3 batches, stirring until no pockets of dry flour remain and you have a thick brownie batter. Butter or spray the foil or parchment sling with cooking spray. Reserve about ¾ a cup of batter and pour the rest into the prepared 13x9 baking pan. Use a spoon or spatula to spread out the batter into an even layer that reaches all the sides and corners of the baking pan.
- Now make the cream cheese portion. Wipe out any remaining flour from the mixing bowl you used before and add the softened 8oz of cream cheese. Cutting it into smaller pieces will make mixing easier. Using a hand mixer on low speed, break up the cream cheese until fluffy and smooth.
- Add the ¼ cup Bailey’s and ¼ cup white sugar and mix on low speed, increasing the speed as it mixes into the cream cheese. Now add the egg yolk and continue mixing until everything is smooth and creamy looking. If using the mini chocolate chips, add them now and fold into the cream cheese mix with a spatula.
- Scoop large portions of the cream cheese mix and set on top of the brownie batter in the baking pan in random portions that aren’t touching. Now add the reserved brownie batter to the top of the cream cheese scoops. Using a butter knife or something similar, make vertical and horizontal swirls through the entire pan to create a swirled, marbled effect with the cream cheese.
- Place the baking dish into the middle of the oven and bake for 30-40 minutes. Start checking at the 30-minute mark. A toothpick should come out slightly moist with a few crumbs attached. Mine took about 36 minutes. When finished cooking, remove from the oven and allow to cool for 5-10 minutes in the pan, then lift the sling out gently and set the brownies on a cooling rack until fully cooled and set.
- Use a sharp knife to cut into 24 brownies and serve.
Equipment Used
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