Baileys Irish Cream Brownies (Print Version)
Rich brownies with Baileys Irish Cream and silky chocolate frosting for an indulgent chocolate treat.
# Ingredients:
→ Brownie Base
01 -
1/2 cup unsalted butter, melted
02 -
1 cup granulated sugar
03 -
2 large eggs
04 -
1/3 cup Baileys Irish Cream
05 -
1/2 cup all-purpose flour
06 -
1/2 cup unsweetened cocoa powder
07 -
1/4 teaspoon salt
→ Frosting
08 -
1/4 cup unsalted butter, softened
09 -
1 1/2 cups powdered sugar
10 -
2 tablespoons Baileys Irish Cream
11 -
1 to 2 tablespoons heavy cream, as needed
→ Optional Chocolate Drizzle
12 -
1/4 cup semi-sweet chocolate chips, melted
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking.
02 -
In a large mixing bowl, whisk together melted butter and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in Baileys Irish Cream until completely incorporated.
03 -
In a separate bowl, sift together all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing to ensure tender brownies.
04 -
Transfer batter to prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Allow brownies to cool completely in the pan.
05 -
In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing thoroughly. Pour in Baileys Irish Cream and continue beating until frosting is smooth. If needed, add heavy cream in small increments until a spreadable consistency is achieved.
06 -
Spread frosting evenly over cooled brownies. Drizzle with melted semi-sweet chocolate if desired. Allow frosting to set before slicing and serving for clean cuts.
# Notes:
01 -
Fully cool brownies before frosting to prevent melting. For extra visual appeal, create a decorative drizzle by piping melted chocolate in a zig-zag pattern.