Bailey’s Irish Cream Brownies
Indulge in homemade brownies, topped with a fluffy chocolate frosting and infused with Irish Cream.
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.
Notes
Indulge in these irresistible homemade brownies. Each one is generously topped with a luscious layer of fluffy chocolate frosting. Be warned: One bite may leave you craving more. Before you know it, you'll be reaching for a second one!