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A closeup overhead photo of Irish coffee brownies on a green table with a bite taken out of the middle brownie.
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Irish Coffee Brownies

Yield: 16 brownies
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Rich and fudgy Irish coffee brownies are topped with boozy whiskey ganache for a decadent dessert. The instant coffee adds the perfect amount of coffee flavor!

Ingredients

Coffee Brownies

  • 1/2 c unsalted butter, melted
  • 6 Tbs unsweetened cocoa powder
  • 1/2 c sugar
  • 1/2 c brown sugar
  • 1/2 tsp vanilla extract
  • 2 eggs, room temperature
  • 1/2 c flour
  • 1/4 tsp salt
  • 1 Tbs instant coffee powder

Irish Whiskey Ganache

  • 1 c dark chocolate chunks
  • 1/2 c heavy cream
  • 2 Tbs Irish whiskey
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/4 c white chocolate chunks, melted

Instructions 

Coffee Brownies

  • Preheat oven to 350°F. Grease an 8x8” pan and line with parchment paper leaving 1” hanging over the sides of the pan.
  • In a medium bowl, whisk together the melted butter, cocoa powder, sugar, brown sugar, and vanilla extract. Whisk in the eggs one at a time until incorporated. Then, stir in the flour, salt, and instant coffee powder until just combined. The batter will be thick.
  • Pour the batter into the prepared pan and spread evenly. Bake 25-30 minutes, until an inserted toothpick comes out clean. Let cool for 10 minutes.

Irish Whiskey Ganache & Assembly

  • Place the dark chocolate in a small heat proof bowl. Heat the heavy cream over medium high heat, stirring frequently, just until it starts to boil.
  • Pour the boiling cream over the chocolate and let sit for 2 minutes. Whisk until smooth, and then add the Irish whiskey, vanilla, and salt. Let sit for 5 minutes and then pour over the baked brownies.
  • Next, pour the melted white chocolate into a piping bag with a small tip. Pipe stripes in a horizontal pattern across the chocolate. Then, use a toothpick to draw lines vertically across the pan to create a marbled look.
  • Let cool until completely set, about 1-2 hours. Use the parchment paper wings to remove the brownies from the pan, and slice into 16 bars. Enjoy!

Notes

I found that 1 full Tablespoon of instant coffee powder was perfect for these brownies. If you're sensitive to coffee, start with 2 teaspoons, taste the batter, and add another teaspoon if necessary!
Bake the brownies for about 25 minutes for fudgy brownies. For cakier brownies with crisper edges, bake closer to 30 minutes.
If you don't have a piping bag, you can use a squeeze bottle or a zipper plastic bag with the tip cut off.
Cuisine: American, Irish
Course: Dessert
Serving: 1brownie, Calories: 190kcal, Carbohydrates: 22.1g, Protein: 2.3g, Fat: 10.9g, Saturated Fat: 6.6g, Cholesterol: 41mg, Sodium: 49mg, Potassium: 63mg, Fiber: 0.8g, Sugar: 16.9g, Calcium: 19mg, Iron: 1mg
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