One bite, and you’ll be dreaming about these decadent Baileys Irish Cream brownies for days.
Rich, chocolatey, and just a tad boozy, these babies are adult-only!
Of course, they’re just as fudgy and ooey-gooey as any other brownie recipe. But they’re ten times more flavorful!
There’s Baileys in both the brownie batter and the frosting, so the lovely boozy flavor of the liqueur shines through in every single bite.
With these rich, sweet, and sinful Baileys Irish Cream brownies, it doesn’t matter if you get an edge, corner, or center piece – every inch is divine.
Be warned, though: they’re so good, you won’t want to share.
Easy Bailey’s Irish Cream Brownies Recipe
Infused with Baileys and topped with Irish Cream-flavored frosting, these are fudgy brownies with a fun, adult twist!
The idea is to use Baileys Irish Cream instead of water or milk when making the brownie batter.
That way, you’ll still get a lovely fudgy and ooey-gooey brownie consistency, but with an extra layer of creamy flavor.
This recipe works so well because Baileys goes wonderfully with chocolate. The liqueur enhances the rich flavor and adds a hint of caramel.
And, if you can believe it, it gets better.
The brownies are also topped with heaps of smooth and fluffy frosting that is, of course, spiked with Baileys.
These Baileys Irish Cream brownies are often served on St. Patrick’s Day, but I think they’re too good to only serve once a year!
For the Brownies:
- Fudge Brownie Mix – Why make batter from scratch when you can so easily just open a box of brownie mix? Any kind of brownie mix or brand works, and it’ll save you so much time.
- Baileys Irish Cream – Instead of the usual water or milk, you’ll use Baileys to saturate the dry ingredients.
- Vegetable Oil – To make the brownies extra moist.
- Eggs – To bind the ingredients together.
For the Frosting:
- Unsalted Butter – Be sure it’s softened! Cold butter is almost impossible to beat and will result in a lumpy frosting. That said, if the butter is melted, you’ll get sweet soup, not frosting.
- Baileys Irish Cream Liqueur – Yup, these brownies have Baileys both in the batter and the frosting! Twice the Baileys, twice the fun.
- Powdered Sugar – To sweeten the frosting and get the perfect texture.
Are These Brownies Safe for Kids?
Baileys Irish Cream brownies are not safe for kids. While most of the alcohol in the brownies will evaporate during baking, note that a small amount may still be present. And since the Irish Cream frosting is uncooked, there will be a level of alcohol present, making it unsuitable for kids.
Please don’t feel guilty about it, though. They get plenty of treats, and we adults deserve to indulge from time to time!
How to Make Baileys Irish Cream Brownies
Step 1: Make the brownie batter.
In a bowl, whisk together the brownie mix, oil, eggs, and Baileys.
Use a wire whisk for this step; there’s no need for an electric mixer. Stop whisking as soon as the wet and dry ingredients are well-combined.
And remember that a few small lumps are okay!
Pour the batter into a greased or lined baking pan. I prefer lining the pan with foil or parchment for easy cleanup.
Step 2: Bake the brownies.
Pop them in the oven at 350 degrees Fahrenheit for 20 minutes, or until a toothpick inserted into the center comes out clean.
Now the hard part: let the brownies cool completely.
It’ll take about an hour, but you can speed it up by refrigerating or chilling the brownies once they’ve cooled slightly.
Step 3: Make the frosting.
Start by beating the softened butter with an electric mixer until it’s lighter in color, smooth, and fluffy.
That’ll take about 1-2 minutes.
Then, gradually pour the Baileys and continue to beat until fully incorporated.
Lastly, add the sugar, 1 cup at a time, and beat until you get a smooth, creamy, and spreadable frosting.
Step 4: Frost the brownies.
Once they’ve cooled completely, spread the lovely frosting evenly on top.
Slice, serve, and enjoy!
Tips for the Best Brownies
- Don’t overmix the batter. I say this often about cakes and brownies, and I won’t ever get tired of reminding you. If you want your brownies to be fudgy and not cakey, stop whisking as soon as you no longer see streaks of flour.
- No need to use an electric mixer to make the batter. Using a wire whisk allows you to control how much you beat the ingredients, which will keep you from overmixing.
- For easy cleanup, line the pan with foil or parchment paper instead of greasing it. You can even clip the sides to keep it from falling into the batter.
- Don’t need a huge batch? Cut the recipe in half and use an 8×8-inch pan. Honestly, though, there’s no such thing as too many brownies.
- Please make sure the brownies have cooled completely before you top them with frosting. This will take at least an hour, which sucks, but you have to do it. The butter in the frosting will melt if the brownies are still hot.
- Place slightly cooled brownies in the fridge or freezer to speed up cooling. Just be sure to cover the pan.
- While this recipe calls for Baileys specifically, you can use other brands, too. I imagine this recipe will work with other liqueurs that go well with chocolate, such as Kahlua or Amaretto. Try it, and let me know how it turns out!
- Treat this as any kind of brownie and top it with whatever topping your heart desires. I’m thinking chocolate chips and walnuts.
- For a salty contrast, sprinkle the top with a bit of sea salt. And a drizzle of caramel wouldn’t hurt.
- Use a plastic knife to make clean slices. And again, it needs to be cold.
Place brownies in an airtight container and refrigerate for up to 5 days.
You can also freeze the brownies for up to 3 months. Before you do, chill them in the fridge first until the frosting has solidified.
That way, the frosting won’t stick to the container.
Double wrap the brownies with plastic wrap and foil, or place them in a freezer-safe container. Freeze for up to 3 months.
Tips for the Best Frosting
- Powdered sugar and confectioners’ sugar are the same thing. Don’t sub it for granulated sugar, or your frosting will be grainy.
- Sift the powdered sugar first to avoid a lumpy frosting. It’s not uncommon to see little “rocks” in powdered sugar, so better safe than sorry.
- If you find the frosting too sweet, balance it out with a pinch of salt while beating. Or, use salted butter.
- Control the frosting’s consistency by adding more sugar (if too runny) or Baileys (if too thick). Just go slowly, and you’ll see it come together. And remember, if the butter is too warm, it will look soupy.
- The frosting recipe yields 2 1/2 cups of frosting and will cover the brownies generously. Feel free to add less if you find it too decadent.
- Store the rest of the frosting for up to a week in the fridge or 3 months in the freezer. To reuse, thaw in the refrigerator and beat for a few seconds until smooth and fluffy.
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