Ingredients
2/3 cup all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1/3 cup butter6 tablespoons baking cocoa2 tablespoons canola oil1/2 teaspoon instant coffee granules1 cup sugar2 large eggs, room temperature, beaten1 teaspoon vanilla extractFROSTING:2 cups confectioners’ sugar1/4 cup butter, softened3 tablespoons Irish cream liqueurGANACHE TOPPING:1 cup semisweet chocolate chips3 tablespoons Irish cream liqueur2 tablespoons heavy whipping cream1/2 teaspoon instant coffee granules
Preparation
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.
