Lucky Irish Brownies

Posted: March 11

Time: 1 hour 35 minutes

Yield: 12 servings

recipe image

You'll be feeling lucky once you bite into one of these incredible brownies! Lucky Irish Brownies have a creamy, smooth, and refreshing peppermint cream sandwiched between rich and fudgy chocolate brownies. Lucky Irish Brownies are enchantingly sweet and delectable, and eye-catching to boot! It's true what they say: you make (or bake) your own luck!


4 (1-ounce) squares of unsweetened chocolate
1 cup margarine, softened
2 cups white sugar
3 eggs
2 1/2 teaspoons plus 1 tablespoon vanilla extract, divided
1 cup all-purpose flour
1/2 cup plus 6 tablespoons butter, softened
4 cups confectioners' sugar
2 tablespoons milk, or as needed
1 1/2 teaspoons peppermint extract
6 drops green food coloring, optional
1 1/3 cups semisweet chocolate chips


Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 9x13-inch baking dish.

Step 3

Melt the unsweetened chocolate in a cup or small bowl in the microwave, heating in 15-second intervals and stirring between each interval until it is smooth.

Step 4

Allow the melted chocolate to cool slightly.

Step 5

Transfer the chocolate to a large bowl.

Step 6

Stir in the margarine and sugar until smooth.

Step 7

Beat in the eggs one at a time.

Step 8

Stir in the vanilla.

Step 9

Stir in the flour until just blended, being careful not to over-mix.

Step 10

Pour the batter into the prepared dish, spreading it evenly.

Step 11

Bake until the surface appears dry and the sides begin to pull away from the edge of the pan, about 20-25 minutes. It is okay if this layer looks cake-like or jiggles in the center.

Step 12

Remove the baking dish from the oven and let it cool on a wire rack.

Step 13

Beat 1/2 cup butter with the confectioners' sugar in a large bowl using an electric mixer.

Step 14

Add the milk as needed until spreadable consistency forms.

Step 15

Stir in the peppermint extract and green food coloring.

Step 16

Spread the frosting mixture over the bottom layer in the baking dish.

Step 17

Refrigerate for 30 minutes.

Step 18

In a microwave-safe bowl, microwave the semisweet chocolate chips with the remaining butter until melted, heating it in 20-second intervals and stirring between intervals until everything is smooth.

Step 19

Stir in the vanilla.

Step 20

Pour the chocolate mixture over the chilled frosting layer and quickly spread to cover the surface.

Step 21

Chill until firm, about 10 minutes.

Step 22

Cut into squares and serve.

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