Description
These fudgy layered Irish mocha brownies combine rich chocolate, robust coffee, and smooth Irish cream liqueur to create an indulgent dessert with a decadent mocha layer atop a soft, chocolatey brownie base. Perfect for special occasions or whenever you crave a luscious treat with a boozy twist.
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 after baking.
- Melt Butter and Mix Wet Ingredients: In a saucepan over medium heat, melt the butter. Remove from heat and whisk in the granulated sugar, eggs, and vanilla extract until smooth and combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, unsweetened cocoa powder, salt, and baking powder to evenly distribute the leavening and cocoa.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the brownies.
- Fold in Chocolate Chips: Add the semisweet chocolate chips and fold them into the batter carefully to keep the mixture light and fudgy.
- Bake the Brownies: Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs. Let the brownies cool completely in the pan.
- Prepare the Irish Mocha Layer: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, avoiding boiling to prevent curdling.
- Add Flavorings: Stir in instant coffee granules, Irish cream liqueur, cocoa powder, powdered sugar, and vanilla extract. Continue stirring until the mixture is smooth and all ingredients dissolve completely.
- Cool Mocha Mixture: Allow the mocha mixture to cool for 5-10 minutes to thicken slightly before pouring it over the cooled brownie base.
- Apply Mocha Layer: Pour the mocha layer evenly over the brownies and spread it gently with a spatula for a smooth finish.
- Chill to Set: Refrigerate the brownies for at least 1 hour, or until the mocha topping is fully set and firm to the touch.
- Serve: Once chilled, cut the brownies into 16 squares. Garnish each piece with a dollop of whipped cream and a sprinkle of cocoa powder or chocolate shavings for an elegant presentation.
Notes
- Ensure the brownies are completely cool before adding the mocha layer to prevent it from melting or mixing into the brownie base.
- Use good quality cocoa powder and chocolate chips for the richest flavor.
- The Irish cream liqueur adds a boozy flavor; omit or substitute with coffee extract for a non-alcoholic version.
- Store leftover brownies covered in the refrigerator to keep the mocha layer firm.
- You can experiment with different types of chocolate chips like dark chocolate for a more intense chocolate flavor.
