Baileys Brownies

Flour – All purpose flour will work just fine here. (If you need to substitute for gluten free flour, use all-purpose gluten free flour. )

Bailey’s Irish Cream – It needs to be room temperature, so if it’s been chilling in the fridge, you’ll want to leave it on the counter for a little while. (If you plan to use gluten free flour, double check with the brand to see if your Irish cream is gluten free.)

Brown Sugar – use light brown sugar and if you want even richer molasses flavor, use dark brown sugar. On the other hand, to add a little lightness, you can use white granulated sugar instead.

Chocolate Chips – Semisweet or dark chocolate chips work best with these rich, fudgy brownies.

Vanilla Extract – I always recommend using pure vanilla extract if you can.

Butter – unsalted is better to choose to control the amount of sodium.

See recipe card for complete information on ingredients and quantities.

Prepare. Preheat the oven to 350°F and line a 9×9 baking pan with parchment paper.

Melt the chocolate chips. In a small pot, melt the butter over medium-low heat and whisk in chocolate chips and brown sugar (1). Keep whisking for a few seconds and turn off the heat. Whisk until chocolate chips melt, and take off the stove (2).

Add eggs. Transfer the chocolate mixture into the mixing bowl and let it cool for a few minutes so you don’t scald the eggs. Whisk in the eggs just until incorporated (3).

Add Bailey’s. Whisk in Baileys Irish cream and vanilla extract until incorporated (4).

Add the dry ingredients. Sift in cocoa powder to get rid of the lumps and add in the flour and salt. Whisk until the ingredients are incorporated (5).

Spread into the baking pan. Transfer into the prepared baking dish (6) and spread the batter evenly (7).

How to Make Baileys Frosting, Whipped Cream, and Ganache

PRO TIP: Make sure to cool brownies to at least a room temperature before adding toppings. Don’t spread any toppings onto warm brownies!

Bailey’s Whipped Cream:

Beat 1 cup cold heavy whipping cream, 1/4 cup cold Baileys and 1/4 cup powdered sugar with a whisk attachment on medium-high speed. Continue mixing as you slowly pour in the 1/2 tsp. vanilla extract. Once stiff peaks form, it’s ready! Make sure to add the the whipped cream only to cooled brownies!

Bailey’s Cream Cheese Frosting:

Let your cream cheese and Irish cream warm up for about 30 minutes before making the frosting. Beat together 8 oz of room temperature cream cheese, 1/2 cup white granulated sugar, 2 tbsp. sour cream and 1/4 cup of room temperature Baileys in a bowl for 2-3 minutes. Once it’s nice and smooth, you can spread it over the cooled brownies.

Bailey’s Ganache:

Chop a 4 oz baking chocolate bar and place it in a small mixing bowl. Bring 4 tbsp Bailey’s to simmer in a small sauce pot. Don’t let it boil. Pour the hot Bailey’s over the chopped milk chocolate and stir with a whisk until melted and smooth.

Note that this will make a nice thin layer of ganache. If you’d like the layer to be thicker, simply double the recipe. Spread over cooled brownies!

Storing Instructions

These brownies will keep at room temperature for up to 2 days. Note that after that they will start to dry out. Make sure to cover them tightly with plastic wrap or keep in another airtight container.

To keep them even longer, store them in an airtight container in the refrigerator for up to 5 days. Brownies are best at room temperature so allow them to adjust to room temperature prior to serving.

More Baileys Inspired Recipes

• Baileys Cheesecake
• Baileys Cream Puffs
• Bailey’s Cookie Dough Truffles
• Bailey’s Cheesecake Doughnuts
• Mudslide