Voss Home Bakery

Box brownie shortcut that results in a flavorful bakery-worthy brownie that tastes like the classic cocktail.

Prep:
25
minutes
Cook:
20
minutes
TOtal:
45
minutes

Brownies

  • One boxed brownie mix, with oil and eggs according to package instructions
  • Coffee Liqueur
  • 1/2 cup Irish cream baking chips

Frosting

  • 1/4 cup (4 tablespoons) unsalted butter, softened
  • 4 ounces full-fat cream cheese, softened
  • 1/2 to 3/4 cups powdered sugar, sifted
  • Pinch of salt
  • 1/4 teaspoon vanilla extract

Ganache

  • 4-ounce semi-sweet chocolate bar, finely chopped
  • 1/2 cup (4 ounces) heavy whipping cream

Brownies

  1. Preheat the oven to 350°F.
  2. Prepare 9 x 13-inch pan by lining entirely with parchment paper. The parchment paper should be slightly higher than the edge of the pan. Set aside.
  3. Prepare the brownies according to the directions on the box, except substitute the water in the recipe with coffee liqueur.
  4. Stir baking chips into the brownie batter.
  5. Pour batter into prepared pan and spread into an even layer.
  6. Bake according to package instructions, using a toothpick to test for doneness.
  7. Cool brownies completely before cutting or frosting.

Frosting

  1. Prepare frosting while brownies are cooling.
  2. Beat together butter and cream cheese until combined (~1 minute).
  3. Add powdered sugar and salt. Continue beating for ~4 minutes until light and fluffy.
  4. Add in vanilla and beat until combined.
  5. Top cooled brownies with frosting, spreading evenly.

Ganache

  1. Place chopped chocolate in a medium heat-proof bowl.
  2. Heat the cream in the microwave for short intervals (~20 seconds at a time). The cream should be simmering hot to the touch, but not boiling.
  3. Pour hot cream over the chopped chocolate and let it sit, untouched, for 2-3 minutes.
  4. Gently stir chocolate and cream until combined. If not melting, you can place the mixture back into the microwave for a few seconds at a time. Do not overheat.
  5. Allow ganache to cool for ~15 minutes. It should be thin enough to drizzle and not melt the cream cheese frosting, but not too cold that the ganache is thick. Cool longer if the ganache is too hot. Microwave for a short amount of time if the ganache is too thick.
  6. Drizzle ganache over frosted brownies or make a decorative design.

Makes approximately 20 brownies

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