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If you want a fun and festive dessert for St. Patrick’s Day, try these Nutty Irishman Frosted Brownies. They’re rich, full of chocolate flavor, and finished with a creamy frosting made with Irish cream and hazelnut liqueur for a classic twist.
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Have you ever had a Nutty Irishman before? It’s basically the best drink ever. Bailey’s Irish cream + Frangelico hazelnut liqueur. Swoon! I mean, anything with Bailey’s, right? So creamy and sweet. But the hazelnut cuts it in the most incredible way. The roasty, warm notes are such a perfect compliment.
Ever since I first tried it years ago, I was hooked. It’s great as an after-dinner drink, or you can add it to your coffee. And it’s even better with chocolate.
The brownies are soft and fudgy with a shiny, crackly top, and the frosting adds a smooth, tangy sweetness that goes perfectly with the chocolate. Add some chocolate curls on top to make them feel extra special with little effort.
These brownies tend to disappear fast, so you might want to set one aside for yourself before sharing.
Here’s Why You’ll Love This Recipe
- The brownies are ultra-fudgy and intensely chocolatey.
- The frosting is creamy, fluffy, and packed with cozy Irish-cream and hazelnut flavors.
- They’re easy to make with simple pantry staples.
- This recipe looks festive and a bit fancy, but it’s actually easy to make.
- You can make these ahead of time, which is great for parties and holidays.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
For the brownies
- Granulated sugar: Sweetens the brownies and helps create that classic glossy top.
- Unsalted butter: Adds richness and a fudgy texture. If you only have salted butter, use it but reduce the extra salt a little.
- Unsweetened cocoa powder: Gives a deep chocolate flavor without making the batter too heavy. You can use natural or Dutch-process cocoa, but the taste may change slightly.
- Kosher salt: Balances the sweetness and brings out the chocolate flavor.
- Eggs: Give the brownies structure and help create a dense, chewy crumb.
- All-purpose flour: Provides just enough stability while still keeping the brownies tender.
- Vanilla extract: Rounds everything out and enhances the chocolate flavor.
For the frosting
- Cream cheese: Adds tangy flavor and a creamy texture to the frosting. Full-fat cream cheese gives the best results.
- Unsalted butter: Softened butter makes the frosting smooth and fluffy.
- Powdered sugar: Sweetens the frosting and keeps it silky.
- Irish cream liqueur: Gives the frosting its creamy, slightly boozy flavor. Use any brand you like.
- Hazelnut liqueur: Adds a nutty flavor that makes the frosting unique. If you prefer, use hazelnut coffee syrup for a sweeter, non-alcoholic option.
Optional garnish
- Chocolate curls: An easy way to make the brownies look like they came from a bakery.
How To Make Nutty Irishman Frosted Brownies
Step 1: Make the brownie batter
First, preheat your oven and line your pan with nonstick spray and parchment paper. This helps you lift out the brownies and cut them neatly.
Put the sugar, butter, cocoa powder, and salt in a large microwave-safe bowl. Heat in short bursts, stirring each time, until the butter melts and the mixture is very warm. This helps the cocoa blend in and makes the brownies taste even more chocolatey.
Add the eggs one at a time, mixing well after each. Stir in the flour, then add the vanilla.
Spread the batter in the pan and bake until a toothpick in the center comes out with a few moist crumbs. That’s how you get fudgy brownies.
Step 2: Cool completely
Let the brownies cool completely in the pan before adding the frosting. If they’re warm, the frosting will melt and get messy.
Step 3: Make the frosting
Beat the cream cheese and softened butter until smooth. Slowly add the powdered sugar, mixing well each time.
When all the powdered sugar is mixed in, beat the frosting until it’s light and fluffy. Stir in the Irish cream and hazelnut liqueur until smooth.
Step 4: Frost and finish
Spread the frosting evenly over the cooled brownies. Add chocolate curls if you want, then lift the brownies out of the pan and cut them into squares.
Helpful Tips and Tricks
- Heat the butter, sugar, and cocoa mixture until it feels very warm to get a deeper chocolate flavor.
- Don’t overmix after adding the flour, or the brownies might turn out tough.
- Check the brownies a little early, especially if your oven tends to run hot.
- Let the brownies cool completely before frosting them for the neatest result.
- For cleaner slices, chill the frosted brownies briefly before cutting.
More St. Paddy’s Day Recipes
Nutty Irishman Frosted Brownies
Make these Nutty Irishman frosted brownies this St. Patrick’s day! The Bailey’s and hazelnut liqueur in the frosting tastes so good with the chocolate!
To make the brownies:
- Preheat the oven to 325 degrees F, and mist a 9 by 9-inch pan with non-stick spray. Line with parchment.
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Place the sugar, butter, cocoa, and salt in a large microwave-safe bowl, and microwave in one-minute increments, stirring, until the butter is completely melted and the mixture feels very warm to the touch.
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Add the eggs, one at a time, stirring after each addition.
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Stir in the flour.
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Transfer the batter to the prepared pan, and bake for 45-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely in the pan, then frost, transfer to a cutting board to cut into squares, and garnish with chocolate curls (if using).
To make the frosting:
- Place the cream cheese and butter in a large mixing bowl, and mix on medium speed until smooth.
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Add the powdered sugar, one cup at a time, mixing until smooth.
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When all the powdered sugar has been added, turn the speed up to medium-high and beat for one or two minutes, or until fluffy.
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Stir in the Irish cream and hazelnut liqueurs.
Calories: 648kcal, Carbohydrates: 88g, Protein: 6g, Fat: 33g, Saturated Fat: 19g, Cholesterol: 136mg, Sodium: 185mg, Potassium: 254mg, Fiber: 4g, Sugar: 73g, Vitamin A: 1040IU, Calcium: 51mg, Iron: 2.6mg