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» Pale Yellow

Cream together butter and sugar until pale yellow.

Irish Cream Brownies

Tracy Byrne

Irish Cream Brownies | Pale Yellow

One of my favorite days of the year is St. Patrick's Day, not March 17, but the first Saturday of March.  Rockaway St. Patrick Day!  I have been celebrating for years and years as a visitor and the last three as a resident.

Irish Cream Brownies | Pale Yellow

In years past, I have enjoyed the parade, drinks and snacks, the beer tent, and other various local establishments.  It's was dark when I went back!  Now that I live out here, I try to lore friends to my apartment with delicious treats and have found myself out and about, but the best nights happen when I'm safely back in my apartment by 7!

Irish Cream Brownies | Pale Yellow

I choose to vary from tradition and serve brisket or pork instead of corned beef and drink champagne instead of Guinness.  One tradition that is unwavering is my commitment to boozy treats made with whiskey, Irish cream, and/or Guinness.

Irish Cream Brownies | Pale Yellow

This year I kept things simple with Irish cream in a deep, dense brownie with a Irish cream ganache.  Irish cream two ways, as it should be!  The brownies are fudgy, deeply chocolate in flavor, and full of Irish cheer.  You have plenty of time to make a big batch of these brownies to share with all your Irish (or wannabe Irish) friends!

Irish Cream Brownies | Pale Yellow

Print the recipe!

Irish Cream Brownies

Adapted from My Baking Addiction

Yield - 16 squares


1/4 cup (4 tablespoons) unsalted butter

1 cup bittersweet chocolate chips

1 cup sugar

1/2 cup Irish cream

1 teaspoon vanilla extract

1 egg

3/4 cup flour

2/3 cup Hershey’s special dark cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking powder


1/4 cup Irish cream

1/4 cup heavy cream

1 cup bittersweet chocolate chips

sprinkles, optional (but never really optional!)

  1. Brownies - Preheat the oven to 350 ˚F and grease an 8x8” pan with shortening.  Line with parchment paper and grease again.

  2. In a medium-large glass bowl, add the butter and chocolate chips.  Place over a small pot of steaming water and stir until the the chocolate has melted.

  3. Remove from the heat and stir in the sugar, Irish cream, and vanilla.  Stir in the egg.

  4. Sift together the flour, cocoa, salt, and powder.  Stir into the chocolate mixture until just combined.

  5. Spread evenly into the prepared pan.  The batter is thick and dark and a little sticky.

  6. Bake for 15-18 minutes or until a toothpick inserted comes out clean.  Let cool on a rack for 10 minutes before removing from the pan to cool completely before adding the ganache.

  7. Ganache - Add the creams to a small sauce pan and heat to a simmer.  Pour over the chocolate chips and let sit for 5 minutes covered.  Stir until the chocolate chips are melted.

  8. Let cool for 10-15 minutes until the ganache is pourable but not runny.

  9. Spread over the top, I liked it when the ganache went over the sides!

  10. Sprinkle with shamrock sprinkles if you have them.

  11. Let the ganache harden before cutting.

Irish Cream Brownies | Pale Yellow