Description
These Fudgy Layered Irish Mocha Brownies combine a rich, chocolatey base with a creamy Irish mocha topping, creating a decadent dessert perfect for coffee and chocolate lovers. Featuring a moist, fudgy brownie layer infused with semisweet chocolate chips, topped with a smooth, coffee-flavored Irish cream layer, and finished with whipped cream and chocolate garnish, this recipe offers a sophisticated twist on classic brownies.
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 Combine 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.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Add Chocolate Chips: Fold in the semisweet chocolate chips carefully to distribute evenly throughout the batter.
- 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 in the center comes out with a few 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 starts to simmer without boiling. Stir in the instant coffee granules, Irish cream liqueur, cocoa powder, powdered sugar, and vanilla extract. Stir continuously until all ingredients are fully dissolved and the mixture is smooth.
- 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 gently and evenly.
- Chill to Set: Refrigerate the brownies for at least 1 hour, or until the mocha layer is firm and set.
- Serve: Cut the chilled brownies into 16 squares. Top each with a dollop of whipped cream and garnish with a sprinkle of cocoa powder or chocolate shavings for an elegant finish.
Notes
- Ensure not to overbake the brownies to maintain a fudgy texture; remove from oven when a few moist crumbs cling to a toothpick.
- Letting the mocha layer cool before pouring prevents it from melting into the brownies.
- For a non-alcoholic version, substitute the Irish cream liqueur with additional heavy cream or coffee-flavored syrup.
- Use high-quality cocoa powder and chocolate chips for best flavor.
- Storing leftovers in the refrigerator keeps the mocha layer intact and fresh.
