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Irish Coffee Brownies with Whiskey Glaze

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Fudgy, rich brownies infused with coffee and topped with a smooth Irish whiskey glaze. This easy homemade dessert brings together chocolate, coffee, and a touch of whiskey for a crowd-pleasing treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 1/4 cups (250g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1/4 cup (60ml) strong brewed coffee, hot
  • 2 tablespoons Irish whiskey
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 cup (170g) dark or semisweet chocolate chips (optional)
  • For the Whiskey Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons Irish whiskey (or milk for alcohol-free option)
  • 1 tablespoon strong brewed coffee
  • 1 tablespoon unsalted butter, melted
  • Pinch of kosher salt

Instructions

  1. Line an 8×8-inch (20×20 cm) pan with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment. Preheat oven to 350°F (175°C).
  2. In a small saucepan or microwave-safe bowl, melt butter until just liquid. Let cool for about 5 minutes.
  3. In a large bowl, whisk together granulated sugar and brown sugar until no lumps remain. Add melted butter and whisk until glossy and combined, about 1 minute.
  4. Add eggs one at a time, whisking well after each. Stir in vanilla extract, hot coffee, and Irish whiskey. Batter should look thick and shiny.
  5. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.
  6. Gently fold dry ingredients into wet mixture using a spatula. Do not overmix. Stir in chocolate chips if using.
  7. Scrape batter into prepared pan and smooth the top. Bake for 28-32 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Set pan on a wire rack and cool brownies completely (about 1 hour).
  9. For the glaze: In a small bowl, whisk together powdered sugar, Irish whiskey, strong coffee, melted butter, and a pinch of salt. The glaze should be smooth but pourable—add a teaspoon more coffee if too thick.
  10. Pour glaze evenly over cooled brownies, spreading to the edges. Let set for at least 20 minutes.
  11. Lift brownies out of the pan using parchment. Slice into 16 squares with a sharp knife (wipe between cuts for clean edges). Enjoy!

Notes

For gluten-free brownies, use a 1:1 gluten-free flour blend. For alcohol-free, substitute whiskey with extra coffee or milk in both batter and glaze. Do not overbake for fudgy texture. Let brownies cool completely before glazing for best results. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze unglazed brownies for up to 2 months.

Nutrition

Keywords: Irish coffee brownies, whiskey glaze, chocolate brownies, coffee dessert, St. Patrick's Day dessert, fudgy brownies, easy brownies, homemade brownies, Irish dessert, whiskey dessert

Find it online: https://prismtaste.com/irish-coffee-brownies-recipe-easy-homemade-whiskey-glaze-dessert/