St Patricks Shamrock Brownies (Print Version)

Fudgy chocolate brownies cut into festive shamrock shapes with creamy green icing.

# Components:

→ For the Brownies

01 - 1/2 cup unsalted butter
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder

→ For the Green Icing

09 - 1 1/2 cups powdered sugar
10 - 2 tablespoons unsalted butter, softened
11 - 2 tablespoons milk
12 - 1/2 teaspoon vanilla extract
13 - Green food coloring, as needed

→ For Decoration

14 - Green sprinkles or sanding sugar, optional

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan, melt butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract until smooth.
03 - Add cocoa powder, flour, salt, and baking powder to the wet mixture. Mix until just combined, avoiding overmixing.
04 - Pour batter into prepared pan and smooth the top surface evenly.
05 - Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
06 - Let brownies cool completely in the pan on a wire rack.
07 - In a bowl, beat together powdered sugar, softened butter, milk, and vanilla extract until smooth. Add green food coloring a few drops at a time until desired shade is reached.
08 - Lift cooled brownies from pan and use a shamrock-shaped cookie cutter to cut out individual brownies.
09 - Spread green icing over each shamrock brownie. Add green sprinkles or sanding sugar as desired.
10 - Allow icing to set before serving.

# Expert Advice:

01 -
  • The brownies stay genuinely fudgy and rich even after being cut and frosted, not dry or cakey.
  • You can make them ahead and frost them the morning of, which takes the stress out of party prep.
  • Kids and adults both get excited about shaped desserts, so these feel special without requiring advanced baking skills.
02 -
  • Overbaking is the enemy here—you want fudgy brownies, so pull them out when the toothpick still has moisture, not when it comes out completely clean.
  • Cold brownies are easier to cut than warm ones, so resist the urge to frost them right out of the oven or the shapes will crumble.
  • A metal cookie cutter works infinitely better than plastic because metal holds its shape and gives you cleaner edges.
03 -
  • Always wipe your cookie cutter clean between cuts with a damp cloth so you get sharp, crisp edges instead of ragged shamrocks.
  • If your icing is too thick, add milk a teaspoon at a time; if it's too thin, add more powdered sugar—this gives you control over the consistency.
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