Irish Cream Skillet Brownie
This Irish Cream Skillet Brownie is rich, fudgy, and packed with chocolate chunks. A splash of Irish cream liqueur adds a subtle creamy flavor that pairs beautifully with chocolate. Baked in a 10-inch skillet, the brownie develops crisp edges with a soft, gooey center. Serve warm with a simple Irish cream whipped cream topping for a festive dessert that’s perfect for St. Patrick's Day.
Equipment
- 10-inch oven-safe skillet
- Large microwave-safe mixing bowl
Ingredients
Brownie
- 3/4 cup salted butter
- 4 oz. semi-sweet chocolate chopped or chocolate chips
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 4 large eggs
- 1/2 cup Irish cream liqueur such as Baileys Irish Cream
- 1 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2/3 cup cocoa powder
- 1/4 tsp espresso powder optional
- 6 oz. semi-sweet chocolate chunks plus 1/4 cup extra for topping, optional
Irish Cream Whipped Cream
- 3/4 cup heavy whipping cream
- 1/4 cup Irish cream liqueur
Instructions
Make the Brownie
- Preheat oven to 350°F. Grease a 10-inch oven-safe skillet with butter or nonstick spray.
- In a large microwave-safe bowl, melt the butter and chocolate together in 30-second intervals, stirring between each, until smooth.
- Whisk the granulated sugar and brown sugar into the chocolate mixture until combined. The mixture may look grainy; this is normal.
- Add the eggs, Irish cream, and vanilla extract. Whisk until combined, then continue whisking for about 2 minutes more. The batter will become thicker and glossy.
- Add the flour, salt, cocoa powder, and espresso powder. Fold gently with a rubber spatula until the last streaks of flour disappear. Don't overmix.
- Fold in the chocolate chunks.
- Spread the batter evenly in the prepared skillet. Scatter extra chocolate chunks on top. Bake 35–40 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
- Let cool for 10 minutes before topping with Irish Cream Whipped Cream or ice cream scoops.
Irish Cream Whipped Cream
- In a medium bowl, whip the heavy cream with an electric mixer until it becomes slightly thickened and begins to hold soft peaks.
- Gradually pour in the Irish cream while continuing to whip until the cream becomes light and fluffy.
- Serve spooned in the center of the brownie, or serve on the side and spoon over warm slices of skillet brownie.
Notes
• A 10-inch skillet gives the brownie the ideal thickness and texture.
• For extra fudgy brownies, remove them from the oven when the center still looks slightly soft.
• The optional espresso powder enhances the chocolate flavor without making the brownies taste like coffee.
• Serve warm with Irish cream whipped cream or vanilla ice cream for an extra indulgent dessert.
• Store leftovers covered at room temperature for up to 2 days, or transfer brownie to an airtight container and refrigerate for up to 4 days.
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