St Patricks Shamrock Brownies (Printable)

Rich chocolate brownies cut into shamrock shapes and topped with creamy green icing.

# Components:

→ 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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing 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.
05 - Bake for 25-30 minutes until a toothpick inserted in center emerges with a few moist crumbs. Do not overbake.
06 - Allow brownies to cool completely in pan on a wire rack.
07 - 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 achieved.
08 - Lift cooled brownies from pan and use a shamrock-shaped cookie cutter to cut out individual shamrock brownies.
09 - Spread green icing over each shamrock brownie. Top with green sprinkles or sanding sugar if desired.
10 - Allow icing to set before serving.

# Expert Advice:

01 -
  • They're fudgy and deeply chocolatey, but the festive shape makes them feel special enough for any occasion, not just holidays.
  • The green icing is buttery and smooth—none of that stiff store-bought frosting vibe—and you control exactly how vibrant it gets.
02 -
  • Don't skip the cooling step for either the brownies or the icing—warm brownies crumble when you cut them, and warm icing just slides right off.
  • The shamrock cookie cutter makes all the difference in presentation; regular round cutters are fine in a pinch, but the shape is what people remember.
03 -
  • Room temperature ingredients mix more evenly and create a smoother batter; pull your eggs out of the fridge 15 minutes before you start.
  • Use gel food coloring instead of liquid—it won't thin out your icing and gives you a brighter, more true green that looks almost jewel-like.
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