Shamrock Brownies Green Icing (Printable)

Fudgy chocolate treats in shamrock shapes, topped with smooth green icing and festive sprinkles.

# What You'll Need:

→ 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

→ 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

→ Decoration

14 - Green sprinkles or sanding sugar, optional

# Method:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium saucepan, melt butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla until smooth.
03 - Add cocoa powder, flour, salt, and baking powder. 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 into the center emerges with a few moist crumbs. Do not overbake.
06 - Allow brownies to cool entirely in the pan on a wire rack.
07 - In a bowl, beat powdered sugar, softened butter, milk, and vanilla extract until smooth. Add green food coloring a few drops at a time until desired shade is achieved.
08 - Lift cooled brownies from pan. Using a shamrock-shaped cookie cutter, cut out individual shamrock brownies.
09 - Spread green icing over each shamrock brownie. Decorate with green sprinkles or sanding sugar if desired.
10 - Allow icing to set completely before serving.

# Expert Advice:

01 -
  • They look absolutely show-stopping on a plate, but the recipe is genuinely simple enough to whip up on a Wednesday night.
  • The brownie base is that perfect fudgy-not-cakey texture that makes people think you've got serious baking skills.
  • You can make the brownies a day ahead and decorate them whenever you feel like it, which takes the pressure off.
02 -
  • Room temperature ingredients mix together more smoothly and create a better texture than cold ingredients straight from the fridge.
  • Don't overbake these—the toothpick test is your friend, and a slightly underdone brownie tastes infinitely better than a dry one.
  • The brownie scraps left over from cutting shapes are honestly the best part; I crumble them over vanilla ice cream and it's incredible.
03 -
  • Wipe your shamrock cookie cutter with a damp cloth between cuts to prevent chocolate from dragging and tearing the delicate edges.
  • If you don't have a shamrock cutter, use a small heart-shaped cutter and group three hearts together on the plate—it creates the same festive effect.
  • Make the green icing slightly thicker than you think you need it; it softens a bit as it sits and spreads more easily if you give it a minute.
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