Fudgy Layered Irish Mocha Brownies
Ingreadient
- 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, room temperature, beaten
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- 1/4 cup butter, softened
- 3 tablespoons Irish cream liqueur
- 1 cup semisweet chocolate chips
- 3 tablespoons Irish cream liqueur
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon instant coffee granules
Direction
- 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; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour.
- Meanwhile, prepare ganache: Combine all ingredients and microwave on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.