Baileys Irish Cream Brownies

There is something so comforting about biting into a fudgy chocolate brownie soaked with the hint of Baileys Irish Cream. This recipe captures that magic, balancing deep cocoa flavor and velvet Irish cream in both the brownie base and fluffy frosting. It is my secret weapon when I want to impress guests or just add a little luxury to the end of a long week.

I first made these for St Patricks Day when I was short on time but wanted something memorable. Now my friends beg for them at every get together because they are so decadent and easy.

Ingredients

• Unsalted butter: for richness and smoothness select the best quality you can find as this is a base flavor
• Granulated sugar: for sweetness and classic chewy brownie texture
• Large eggs: for binding and fudginess opt for fresh eggs for best lift
• Baileys Irish Cream: this is the flavor star so use the real deal if possible
• All-purpose flour: for structure sift to avoid lumps
• Unsweetened cocoa powder: for deep chocolate taste try to find a premium Dutch-process cocoa for true depth
• Salt: to balance sweetness and intensify flavor a fine sea salt works beautifully
• Powdered sugar: for soft creamy frosting
• Heavy cream: for a silky frosting texture
• Semi sweet chocolate chips: for drizzling choose good-quality so the drizzle really shines

Instructions

Prep the Pan:

Grease or line an 8 by 8 inch baking pan with parchment paper. This ensures easy removal and neat slices later. Press the parchment into corners and let a little hang over the sides so you can lift out the brownies after baking.

Mix the Wet Ingredients:

In a large mixing bowl whisk together melted butter and granulated sugar until completely smooth. Really beat these to dissolve the sugar for a shiny top crust. Add eggs one at a time whisking well after each. Stir in Baileys Irish Cream until fully blended.

Combine the Dry Ingredients:

In a separate bowl sift together all purpose flour cocoa powder and salt. Sifting helps avoid clumps and gives a consistent texture. Mix these together thoroughly before adding to the wet mixture.

Combine and Fold Batter:

Gradually fold the dry ingredients into the wet mixture using a spatula. Take time to scrape the sides and bottom but avoid overmixing as this keeps the brownies fudgy rather than cakey.

Bake the Brownies:

Pour the batter into your prepared pan and spread evenly to the corners. Bake at 350 F for 20 to 25 minutes. Test doneness with a toothpick inserted in the center it should come out with moist crumbs not raw batter.

Cool Completely:

Allow brownies to cool in the pan for at least 30 minutes. This sets the structure and makes frosting easier without melting.

Make the Frosting:

With a hand mixer or stand mixer beat softened butter until creamy. Gradually add powdered sugar beating on low to avoid clouds of sugar. Add Baileys and continue beating until light and fluffy. Add heavy cream a little at a time until the frosting is spreadable and smooth.

Frost and Drizzle:

Spread the frosting over cooled brownies using an offset spatula for smoothness. For a fancy finish drizzle melted semi sweet chocolate chips across the top in a zigzag pattern.

Slice and Serve:

Let the frosting set for thirty minutes then lift out brownies using the parchment and slice with a sharp knife. Wipe the blade between cuts for clean pieces.

The real treat for me is the thick Baileys frosting. It is that grown up finish that reminds me of sneaking a brownie into my lunchbox with a little secret smile. This recipe also became a birthday tradition for my sister who always looks forward to that creamy topping.

Storage Tips

Store brownies in an airtight container at room temperature for up to three days. If you need to keep them longer refrigerate for up to one week. For best texture bring them to room temperature before serving to allow the flavors to bloom.

Ingredient Substitutions

If you do not have Baileys any high quality Irish cream liqueur will work. Substitute vegetable oil if you are out of butter but the flavor will be a bit less rich. Dutch process cocoa gives a deeper color but natural cocoa is also fine. For a non alcoholic version use whole milk in place of Baileys though you will miss the signature flavor.

Serving Suggestions

These brownies are incredible on their own but you can elevate them even more. Serve with a scoop of vanilla bean ice cream for an extra indulgent dessert. Add a dusting of cocoa powder or flaked sea salt after drizzling with chocolate for a bakery style touch.

I learned the hard way not to rush the cooling step the frosting will melt and slide if the brownies are even a little warm. Slow down and you will be rewarded with the dreamiest creamy finish.

Recipe FAQs

→ Can I substitute another liqueur for Baileys?

Yes, you can replace Baileys with other Irish cream or coffee liqueurs for a similar creamy flavor.

→ How should I store these brownies?

Keep brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I freeze Baileys Irish Cream brownies?

Absolutely. Wrap them well and freeze for up to two months. Thaw in the refrigerator before serving.

→ Is the alcohol in Baileys cooked out during baking?

Most alcohol evaporates during baking, but traces may remain in the finished brownies.

→ Can I skip the frosting?

Yes, these brownies are delicious on their own, but frosting adds extra richness and flavor.