Mudslide Brownies

4 from 1 vote

Here's a dessert for the grown-up table. Chocolate and coffee liqueur swirl together to make a fudgy and rich Mudslide Brownie that's topped with a Irish liqueur infused buttercream frosting.

Prep Time25

Cook Time25

Total Time50

Course: Dessert Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Ingredients

Brownies

3/4 cup butter melted
3/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
3 eggs
1/4 cup coffee flavored liqueur
1 cup all-purpose flour
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

Irish Liqueur Buttercream Frosting

1/2 cup butter softened
2 cups powdered sugar
1/2 tablespoon vanilla extract
3 tablespoons Irish cream liqueur
1/3 cup mini chocolate chips

Instructions

Preheat oven to 375° F. Line an 8-inch baking pan with foil and spray with non-stick spray.
In a large bowl combine melted butter and cocoa powder. Mix until well combined. Add eggs, sugar and coffee liqueur; mix well. Stir in flour and salt until well combined.
3/4 cup butter, 3/4 cup unsweetened cocoa powder, 1 1/2 cups granulated sugar, 3 eggs, 1/4 cup coffee flavored liqueur, 1 cup all-purpose flour, 1/2 teaspoon salt
Fold in chocolate chips. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
1 cup semi-sweet chocolate chips
Remove from oven, and cool completely.
Meanwhile, prepare frosting. Mix everything but chocolate chips together until you get desired consistency. Adjust sugar and milk as necessary.
1/2 cup butter, 2 cups powdered sugar, 1/2 tablespoon vanilla extract, 3 tablespoons Irish cream liqueur
Once brownies have completely cooled, frost. Garnish with chocolate chips
1/3 cup mini chocolate chips

Nutrition