Description
Fudgy Layered Irish Mocha Brownies are an indulgent, decadent dessert that combines the rich flavors of chocolate, coffee, and Irish cream liqueur. The base is a dense, fudgy brownie packed with deep chocolate flavor, topped with a creamy, mocha-infused layer that adds a subtle coffee kick. A final layer of smooth Irish cream ganache finishes the brownies off with a silky, boozy richness. These layered brownies are the perfect balance of sweet, creamy, and slightly bitter, offering a sophisticated twist on traditional brownies. Ideal for coffee lovers or anyone looking for a unique and decadent dessert, they’re perfect for special occasions or as a luxurious treat.
Ingredients
For the Fudgy Brownie Base:
- 1 cup (2 sticks) unsalted butter, melted: This provides the rich, moist base for your brownies.
- 1 1/2 cups granulated sugar: For sweetness and structure.
- 1/2 cup packed brown sugar: Adds depth of flavor and moisture to the brownies.
- 4 large eggs: Acts as a binder and gives the brownies their tender texture.
- 1 teaspoon vanilla extract: For a warm, aromatic base note.
- 1 cup all-purpose flour: The structure of the brownie base.
- 1/2 cup unsweetened cocoa powder: The key ingredient for that rich chocolate flavor.
- 1/2 teaspoon salt: Enhances the flavor of the chocolate and balances out the sweetness.
- 1 teaspoon baking powder: Helps the brownies rise slightly and gives them a soft, fudgy texture.
- 1/4 cup strong brewed coffee: Enhances the chocolate flavor and helps create the fudgy texture.
For the Irish Coffee Layer:
- 1 1/2 cups heavy cream: Forms the base of the creamy layer.
- 1/2 cup powdered sugar: Sweetens the cream and provides smoothness.
- 2 tablespoons Irish whiskey: Adds a subtle boozy depth that complements the coffee flavor.
- 2 teaspoons instant coffee granules: Intensifies the coffee flavor and enhances the richness of the cream.
- 1 teaspoon vanilla extract: Balances out the flavors.
For the Mocha Glaze:
- 4 ounces semisweet chocolate, chopped: Forms the base of the glossy glaze.
- 2 tablespoons unsalted butter: Helps create a smooth, glossy finish for the glaze.
- 2 tablespoons brewed coffee: Deepens the mocha flavor and enhances the chocolate.
- 1 tablespoon Irish whiskey: Optional, but adds a nice touch of warmth to the glaze.
- 2 tablespoons heavy cream: Helps to achieve the perfect glossy consistency.
Instructions
STEP 1: PREHEAT THE OVEN AND PREPARE THE PAN
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or line it with parchment paper to make removing the brownies easier once they’ve cooled.
STEP 2: MAKE THE BROWNIE BASE
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and fully combined. Next, add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients into the wet mixture, stirring just until combined. Add the strong brewed coffee and mix again until the batter is smooth.
Pour the brownie batter into your prepared baking pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Remove from the oven and allow the brownies to cool completely in the pan.
STEP 3: MAKE THE IRISH COFFEE LAYER
While the brownies are cooling, prepare the Irish coffee layer. In a medium bowl, combine the heavy cream, powdered sugar, instant coffee granules, and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed until soft peaks form, about 2-3 minutes.
Add the Irish whiskey and continue to beat until stiff peaks form. This layer should be thick and creamy, with a texture similar to whipped cream. Once the brownies have cooled, spread this Irish coffee filling evenly over the cooled brownies.
STEP 4: MAKE THE MOCHA GLAZE
To make the mocha glaze, place the semisweet chocolate and butter in a microwave-safe bowl. Microwave in 20-30 second intervals, stirring in between, until the chocolate is melted and smooth.
Stir in the coffee, Irish whiskey, and heavy cream. Mix until the glaze is smooth and glossy. If the glaze is too thick, add a little more cream or coffee until it reaches a pourable consistency.
STEP 5: ASSEMBLE THE LAYERS
Once the Irish coffee layer is set, pour the mocha glaze over the top. Spread it evenly with a spatula so that the brownies are fully covered with the rich, glossy glaze. Let the brownies sit at room temperature for about 20-30 minutes to allow the glaze to set.
STEP 6: CUT AND SERVE
Once the glaze has set, use a sharp knife to cut the brownies into squares. You should be able to get about 16-20 pieces depending on how large you want your servings. Garnish with extra whipped cream or a sprinkle of cocoa powder for a beautiful presentation, if desired.
- Prep Time: 20 minutes
- Baking Time: 1 hour
Nutrition
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 4g