Irish Cream Mint Brownies

Irish Cream Mint Brownies are a thick and fudgy homemade brownie recipe loaded with Irish cream & mint chocolate, perfect for St. Patrick’s Day.

On Friday I shared with you my recipe for Homemade Honey Irish Cream Liqueur. I was itching to make some recipes with it, so I spent a day in the kitchen playing with different ideas. I came up with these Irish Cream Mint Brownies that are so incredibly moist & fudgy.

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Oh my… & that little hint of mint sprinkled on top. YUM-O!! Holy cow- if I didn’t have people to share them with- I probably wouldn’t have- at all. Gotta love St. Patrick’s Day for giving me an excuse to make these. I love Yummy Bar Recipes!

Irish Cream Brownies

Don’t worry about the alcohol content on these.

It bakes out at 170 degrees – so since these are baked at 350 – it’s all good & everyone can enjoy.

Take these to your St. Patty’s Day party – WOW everyone!

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Here are some commonly asked questions

Where can I find the Andes Mint pieces?

You can usually find them in the baking aisle at the grocery store with the chocolate chips. But sometimes, depending on the season they can be hard to find. So I usually stock up on them Andes Creme de Menthe Chocolate Mint Baking Chips on Amazon – here.

Do I have to use honey Irish Cream?

Technically no. I used honey whiskey when I made my Irish cream, so that added a little honey hint to this recipe. But any Irish cream you have on hand will do just fine.

HOW DO YOU MAKE Irish Cream Mint Brownies?

1. Preheat oven to 350 degrees.
2. Line square glass baking dish with parchment & give a light spritz with cooking spray.
3. In large bowl combine flour, cocoa, baking soda & salt – whisk to combine.
4. In a smaller bowl combine chocolate chips & butter – microwave in 30 second intervals until melted – allow to cool slightly.
5. Add in sugar to melted butter & chocolate- stir.
6. Add eggs, Irish Cream & vanilla. – Stir well until combined.
7. Pour into dry mixture & fold until completely combined.
8. Transfer to prepared dish.
9. Bake for 20-30 minutes- might not appear done in the middle – that’s okay, they will settle as they cool- that’s what keeps it fudgy.
10. Remove from oven & immediately sprinkle top with Andes mint pieces allowing them to melt partially into the hot brownies.
11. Cool completely before cutting.

Mint Brownies Recipe

To make this recipe you will need…

• all-purpose flour
• dutch processed cocoa powder
• baking soda
• table salt
• semi-sweet chocolate chips
• butter
• granulated sugar
• eggs
• Honey Irish Cream
• vanilla extract
• Andes Mint pieces

baileys brownies

Other Brownies

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Frosted Peppermint Bark Brownies

Easy S’mores Brownies

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Valentine Red Velvet Brownies

Kitchen Sink Brownies

Look at all that fudgy goodness!!!!

Want More St. Patrick’s Day goodness?

Blushing Whiskey Sour

Homemade Peppermint Patties

Rainbow St. Patrick’s Day Cake

Rate this Recipe

Irish Cream Mint Brownies

Course Dessert

Servings: 12 brownies

Irish Cream Mint Brownies are a thick and fudgy homemade brownie recipe loaded with Irish cream & mint chocolate, perfect for St. Patrick’s Day.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Ingredients

  

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• 1 cup all-purpose flour
• 1/2 cup dutch processed cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup semi-sweet chocolate chips
• 1/4 cup butter
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup Honey Irish Cream
• 2 tsp vanilla extract
• 1/2 cup Andes Mint pieces

Instructions

• Preheat oven to 350 degrees.
• Line square glass baking dish with parchment & give a light spritz with cooking spray.
• In large bowl combine flour, cocoa, baking soda & salt - whisk to combine.
• In a smaller bowl combine chocolate chips & butter - microwave in 30 second intervals until melted - allow to cool slightly.
• Add in sugar to melted butter & chocolate- stir.
• Add eggs, Irish Cream & vanilla. - Stir well until combined.
• Pour into dry mixture & fold until completely combined.
• Transfer to the prepared dish.
• Bake for 20-30 minutes- might not appear done in the middle - that's okay, they will settle as they cool- that's what keeps it fudgy.
• Remove from oven & immediately sprinkle top with Andes mint pieces allowing them to melt partially into the hot brownies.
• Cool completely before cutting.

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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