Are you ready to elevate your dessert game with some rich, indulgent Bailey’s Irish Cream Brownies? I’ve tested this recipe multiple times to perfect the balance between fudgy brownies and that delightful, creamy topping. Each batch was an adventure, with the aroma of baking chocolate wafting through my kitchen, drawing in my family for a taste test. If you’re a brownie lover or simply someone who enjoys a sweet treat, you won’t want to miss these! Check out my delicious blackened chicken alfredo for another satisfying recipe that hits the spot.
About Bailey’s Irish Cream Brownies
Bailey’s Irish Cream Brownies are not just any brownies; they’re a decadent dessert rich with flavors that resonate with those cozy evenings. I tested this recipe during various seasons, each time noticing how the brownies brought warmth and cheer, especially shared with loved ones. From family gatherings to quiet nights at home, these brownies are as versatile as they are delicious.
- Quick prep time makes them perfect for last-minute gatherings.
- Budget-friendly, using common pantry ingredients.
- A family favorite that brings smiles with every bite.
- Did you know? The combination of Irish cream and chocolate dates back to the late 20th century, becoming a beloved global pairing.
Key Ingredients & Their Roles
- Unsalted Butter: Adds moisture and richness; using a quality brand like Kerrygold elevates flavor.
- Granulated Sugar: Sweetens the brownies while aiding in their chewy texture.
- Cocoa Powders: Combine Dutch-processed for flavor and black cocoa for depth; don’t skip on quality.
- Irish Cream Liqueur: Infuses these brownies with a creamy, slightly boozy kick; can substitute with a non-alcoholic version if desired.
How to Make Bailey’s Irish Cream Brownies
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. The familiar sound of the oven heating up gets you excited for what’s to come.
- In a large bowl, melt the unsalted butter and chopped baking chocolate together until smooth, stirring frequently to avoid burning.
- Remove from heat and mix in granulated sugar and canola oil until well combined. This mix should feel glossy and look melt-in-your-mouth delicious.
- Add the eggs, one at a time, incorporating each fully before adding the next. Stir in vanilla extract, flour, cocoa powders, and salt until just blended. Don’t over-mix to keep those brownies tender.
Pro Tips & Troubleshooting
- During my prep, I noticed that folding the flour in gently kept the texture fudgy—don’t mix it too vigorously!
- A common issue is overbaking; keep an eye on them in the last few minutes—they should still look slightly underbaked in the center when pulled.
- For added texture, consider adding chocolate chips to the batter for bursts of melted chocolate.
- Scaling is easy; just halve the ingredients for a smaller batch or double for a crowd.
Storage & Make-Ahead Guide
Store these brownies in the fridge for up to a week in an airtight container. If you want to enjoy them later, freeze for up to three months. When ready to eat, let them thaw in the fridge overnight. I tested storage and found that these brownies taste even richer the next day!
What to Serve With Bailey’s Irish Cream Brownies
Serve these sumptuous brownies with a dollop of whipped cream or ice cream. They pair beautifully with a cup of coffee or even a minty green salad. For more delightful recipes, check out my creamy Cajun chicken spaghetti or Easter bird’s nest cookies.
Frequently Asked Questions
- Can I use a different liqueur? Yes, amaretto or coffee liqueur work well too!
- What if I don’t have black cocoa? Simply substitute with more Dutch-processed cocoa.
- How do I know when the brownies are done? They should look slightly puffed, and a toothpick will have a few moist crumbs.
- Can I make this recipe gluten-free? Yes, by substituting the all-purpose flour with a gluten-free blend.
- How should I cut the brownies for the best presentation? Use a plastic knife for clean cuts that won’t crumble.
Final Thoughts
I adore these Bailey’s Irish Cream Brownies with a scoop of vanilla ice cream on the side! They never fail to impress friends and family. I’d love to hear how your batch turns out, so feel free to share your experiences!
More Recipes You’ll Love
- Best Carrot Cake Cookies – why it complements this
- Easy Easter Bird’s Nest Cookies – connection via flavor/technique
- Strawberry Cheesecake Cookies – seasonal pairing
Bailey’s Irish Cream Brownies
Ingredients
Brownie Base
- 1 cup unsalted butter 227g, I use Kerrygold
- 2.5 cups granulated sugar 500g, I use Domino
- 2 tablespoons canola oil 30mL
- 1 tablespoon vanilla extract
- 5 large eggs I use Vital Farms
- 1 cup all-purpose flour 130g, I use King Arthur
- 0.5 cup Dutch-processed cocoa powder 57g, I use Ghirardelli
- 1/4 cup black cocoa powder 25g, or additional Dutch-processed
- 2 tablespoons malted milk powder 20g, optional
- 0.75 teaspoon salt
- 4 ounces chopped baking chocolate or 0.5 cup mini semi-sweet chocolate chips
Frosting
- 1 cup salted butter 227g, softened, grass-fed recommended
- 4 cups powdered sugar 520g
- 2 ounces Irish Cream liqueur 60mL
- 1 tablespoon vanilla extract
- 4 ounces bittersweet chocolate 113g
- 3 ounces heavy cream 90mL
- 2 ounces Irish Cream liqueur 60mL
- 1 tablespoon salted butter 14g
Instructions
Brownie Base
- Preheat oven to 350°F. Melt butter and chocolate, then stir in sugar, oil, and vanilla. Add eggs one at a time.
- Mix flour, cocoa powders, malted milk, and salt into wet mixture.
- Pour into greased pan and bake for about 40 minutes. Allow to cool.
Frosting
- Beat softened butter with powdered sugar, Irish Cream, and vanilla. Melt bittersweet chocolate with cream and additional liqueur; combine into frosting.
- Spread frosting over cooled brownies. Chill until set.