It was the holidays so of course I had to raise the bar on dessert, right? Which is exactly what I did for a dinner we were invited to just days before Christmas. I usually bring an appetizer, but I was in the mood to take a walk on the sweet side of life with these Fudgy Layered Irish Mocha Brownies.
But I elevated their status another tier or two with the green colored mocha layer—after all the name includes “Irish” and it was Christmas. Plus, a smattering of dark chocolate chips on top of the ganache takes it over the top, especially for chocolate lovers like the hostess Barb.
They are quite simple to make, but have to be assembled in three stages: the brownie layer, the mocha middle, and the ganache topping. Keep in mind, there is some refrigeration time after both the icing and the chocolate finale.
If sweet is your thing, then these brownies are for you… If you have any left after a couple of days, wrap tightly and refrigerate. Bring to room temp before serving again.
Fudgy Layered Irish Mocha Brownies
Ingredients
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup butter
- 6 tablespoons baking cocoa
- 2 tablespoons canola oil
- 1/2 teaspoon instant coffee granules
- 1 cup sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
FROSTING:
- 2 cups confectioners’ sugar
- 1/4 cup butter, softened
- 3 tablespoons Irish cream liqueur
- Dab of green food coloring (optional)
GANACHE TOPPING:
- 1 cup semisweet chocolate chips
- 3 tablespoons Irish cream liqueur
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon instant coffee granules
- 1 oz. dark chocolate chips or shaved chocolate (optional)
Directions
- Preheat oven to 350°.
- Sift together flour, baking powder and salt; set aside.
- In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules.
- Cool slightly; stir in sugar and beaten eggs.
- Gradually add flour mixture and vanilla; mix well.
- Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack.
- For frosting, whisk together confectioners’ sugar and butter (mixture will be lumpy).
- Gradually whisk in Irish cream liqueur and green food coloring if using; beat until smooth. Spread over slightly warm brownies.
- Refrigerate until frosting is set, about 1 hour.
- Meanwhile, prepare ganache: Microwave all ingredients on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency.
- Spread over frosting. Sprinkle on dark chocolate chips if using.
- Refrigerate until set, 45-60 minutes.
- Cut into 16 squares and serve plain or with ice cream.
Recipe found on TasteOfHome.com
