Irish Cream Mint Brownies with Andes Pieces
Rich, fudgy brownies infused with Irish cream and topped with melted Andes mint pieces. The Dutch processed cocoa creates an intensely chocolate base while the Irish cream adds smooth, creamy notes. Perfect for St. Patrick's Day celebrations or any time you want an indulgent dessert with a sophisticated twist. These brownies stay deliciously fudgy thanks to careful timing that leaves them slightly underdone in the center when removed from the oven.
Ingredients
- 1 cup all-purpose flouralmond flour3/4 ratiogluten-freegluten-free
increases protein, changes texture
- ½ cup dutch processed cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup semi-sweet chocolate chips
- ¼ cup butter
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup Honey Irish Creamregular Irish cream1:1
slightly less sweet
- 2 tsp vanilla extract
- ½ cup Andes Mint piecescrushed peppermint candies1:1
different texture, more intense mint
Instructions
- 1
Preheat oven to 350 degrees
- 2
Line square glass baking dish with parchment and give a light spritz with cooking spray
- 3
Combine flour, cocoa, baking soda and salt in large bowl and whisk to combine
- 4
Combine chocolate chips and butter in smaller bowl and microwave in 30 second intervals until melted, then allow to cool slightly
- 5
Add sugar to melted butter and chocolate mixture and stir
- 6
Add eggs, Irish cream and vanilla and stir well until combined
- 7
Pour wet mixture into dry ingredients and fold until completely combined
- 8
Transfer to the prepared dish
- 9
Bake for 20-30 minutes until edges are set but center might not appear completely done
- 10
Remove from oven and immediately sprinkle top with Andes mint pieces, allowing them to melt partially into the hot brownies
- 11
Cool completely before cutting
Tips
Don't overbake - the center should look slightly underdone when you remove them from the oven for perfectly fudgy texture.
Add the Andes pieces immediately after removing from oven so they melt partially but still hold their shape.
Use a glass baking dish as specified for even heat distribution and easier monitoring of doneness.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Can be made 1-2 days ahead. Store covered and cut just before serving for cleanest edges.
Serve at room temperature for best fudgy texture. Cut with a sharp knife wiped clean between cuts.
Common Mistakes
Don't overbake to avoid dry, cakey brownies - they should look slightly underdone in center.
Don't skip cooling completely before cutting to avoid crumbly, messy pieces.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
slightly less sweet
different texture, more intense mint
FAQ
Can I use regular cocoa powder instead of Dutch processed?
Yes, but add an extra 1/8 teaspoon baking soda to balance the acidity. The flavor will be slightly less rich and smooth.
What if I don't have Irish cream?
Substitute with heavy cream plus 1 teaspoon vanilla extract, or use coffee liqueur for a different but delicious flavor profile.
How long do these keep?
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week. They can also be frozen for up to 3 months.