American•indulgent

Gluten Free Irish Cream Brownies

Just in time for St. Patrick's Day, these gluten free Irish Cream brownies are perfectly chocolatey and frosted with an Irish Cream buttercream!

Ingredients

Quantities are shown as originally provided.

1 cup (226 g) butter, melted
2¼ cups (450 g) granulated sugar
4 large eggs, at room temperature
1¼ cups (100 g) unsweetened cocoa powder
1 tsp baking powder
1 tsp salt
2 tsp vanilla extract
1 tbsp Irish Cream liqueur* ((see notes below))
1½ cups (210 g) Kim's gluten free flour blend ((a store bought blend can be substituted, but hasn't been tested))
1 cup (150 g) semi-sweet chocolate chips
¾ cup (170 g) butter, at room temperature
1½ cups (170 g) powdered sugar, sifted
½ tsp vanilla extract
3-4 tbsp Irish Cream liqueur, or to taste

1
Preheat the oven to 350° F. Line a 9 by 13-inch baking pan with parchment paper (or spray with nonstick spray). Set aside.
2
In a large bowl, mix together the melted butter and sugar until smooth. Add the cocoa powder and stir to combine completely. Add the eggs, one at a time, and mix until smooth. Blend the vanilla and Irish Cream into the batter.
3
In a small bowl, whisk together the flour, baking powder, and salt and add this to the brownie batter. Stir until almost fully incorporate and then add the chocolate chips and finish stirring just until fully combined.
4
Pour into prepared pan and use a spatula to spread it evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool completely on a wire rack.
5
In a small bowl, mix together the butter and powdered sugar until creamy. Add the vanilla and Irish Cream and continue to beat until light and smooth.
6
Spread the buttercream onto the cooled brownies in the pan. Using an offset spatula makes this easier.
7
Chill brownies for at least one hour. Cut into squares while still cold, and serve brownies at room temperature.