These Baileys Brownies are dense and moist with a subtle hint of Baileys Irish Cream and rich chocolate flavor. The layers of fudgy brownie, buttercream, and chocolate ganache make these brownies decadent and addictive!
While the Baileys Irish cream is somewhat cooked off in the brownie batter and chocolate ganache, it still offers subtle hints of flavor without being too overpowering, just like in Baileys Fudge and Baileys Chocolate Cheesecake Trifle! I’ve also added some Irish cream into the buttercream layer of these brownies for that “wow factor” but this can be omitted when serving to children or those who don’t want alcohol.
While fudgy brownies are somewhat staples in the baking world, they’re anything but average or boring. There are so many ways to turn plain brownies into gourmet treats. Check out these Caramel Brownies, Brownie Bottom Cheesecake, and classic Homemade Brownies to get you started! Layer brownies with a mint buttercream and ganache in these Mint Chocolate Brownies.
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Why You’ll Love Brownies With Baileys Irish Cream
- This recipe turns a classic chocolate brownie into a gourmet layered dessert.
- Irish cream brownies with Baileys Irish Cream is perfect as a sophisticated sweet treat to enjoy when celebrating St Patrick’s Day.
- You can easily customize these brownies by using a different flavored creamy liqueur to suit a different holiday or theme.
🟫 Ingredients:
Baileys brownies contain a number of basic ingredients, and all of them are easy to find at your local grocery store. Let’s talk about the most important ingredients.
- Boxed Brownie mix – You’ll need 1 box of brownie mix for this recipe as well as all the typical ingredients listed on the box such as eggs, oil, and water. The water can be replaced with Baile’s Irish Cream as a like-for-like substitution. Alternately, you can use your favorite homemade brownie recipe and substitute some Irish Cream for the milk or water in the recipe.
- Butter – I’ve used salted and softened butter for the buttercream layer. If you use unsalted butter then you may want to add a pinch of salt.
- Baileys Irish Cream – Used in both the buttercream and ganache but you could also add it to the brownie batter instead of the water. Another brand of Irish cream liqueur will work just as well if you have a different favorite.
- Heavy whipping cream – Used in the buttercream and ganache layers. Milk or a lighter cream can be used for the buttercream, but you do need heavy cream for the ganache.
- Chocolate chips – Semi-sweet chocolate chips have been used but you could use dark chocolate chips, milk chocolate, or even white chocolate chips for a white chocolate ganache.
For a full list of ingredients and their measurements, 📋 please view my printable baileys brownies recipe card at the bottom of the post.
Substitutions and Variations
- If you’re on a tight budget then consider using something like St Brendans Irish Cream instead of Baileys Irish Cream. It offers the same amount of creamy body as Baileys Irish Cream with chocolate undertones and at a fraction of the price of Baileys Irish Cream. While not as rich as Baileys Irish Cream, St Brendans is a great alternate option for these boozy brownies.
- To intensify the chocolate flavor in these brownies, add 1 teaspoon of espresso powder.
- For a less rich version of these brownies, consider omitting the ganache and just frosting your brownies with the Baileys Buttercream frosting.
- Leave the Baileys out altogether. Bake the brownies, top with plain buttercream, and top with dark chocolate ganache.
- If you’re making Baileys Brownies for St Patrick’s, a fun idea is to add a drop or two of green food coloring to the buttercream frosting!
- To intensify the Baileys Irish Cream flavor in these brownies, make use of the option to substitute an equal amount of Baileys Irish Cream for the amount of water listed on the brownie box mix instructions.
- I used an 8×8 inch baking dish for these brownies which creates thicker brownies than what you’d expect from standard-size brownies. Should you want thinner brownies, then opt for a larger baking dish such as 9×13 inch.
🔪 Instructions:
Step 1: In a large bowl, mix the brownie mix with additional ingredients called for by the packaged mix and add some Baileys Irish cream to the brownie batter as an optional extra. Baileys Irish cream can replace the water in full. Add the brownie batter to a prepared pan (parchment-lined baking tin) and bake.
Step 2: Allow the baked brownies to cool completely.
Step 3: Add butter, powdered sugar, and vanilla extract to a mixing bowl and beat with an electric mixer until combined.
Step 4: While the mixer is running on low speed, slowly pour in the Baileys Irish cream.
Step 5: Once the Irish Cream is mixed well, follow with the heavy cream. Continue to beat the mixture until it is fluffy and smooth. The amount of heavy cream can be varied to achieve your desired level of fluffiness. If you use milk instead, you will need less.
Step 6: Spread the buttercream evenly over the top of the cooled brownies with an offset spatula. Place the brownies in the freezer while preparing the chocolate ganache.
PRO TIP: Place the buttercream-frosted brownies in the freezer while preparing the chocolate ganache. It’s a great way to firm up the frosting so that the ganache can be added smoothly without mixing into the buttercream. This way, you’ll ensure clean layers in your brownies.
Step 7: Mix the heavy whipping cream and Baileys Irish cream in a mixing bowl and heat in the microwave for 45-60 seconds until the mixture comes to a simmer.
Step 8: Add the chocolate chips to the hot cream and allow the chocolate chips to sit for 3-4 minutes. (I typically place a plate over the top of the bowl to act as a “lid” to trap the heat.)
Step 9: Stir to melt the chocolate chips until a smooth ganache forms.
Step 10: Spread the chocolate mixture over the chilled brownies.
Step 11: Allow the ganache to set (either for 45-60 minutes on the countertop or 15 minutes in the fridge).
Step 12: Lift the brownies from the baking tin and place on a flat surface to slice into individual brownies.
GARNISH/SLICE/SERVE: Serve these Irish cream brownies immediately! Enjoy as is, or with a scoop of vanilla ice cream!
Recipe Tips for Baileys Fudge Brownies
- While I’ve included Baileys Irish Cream in all three layers of this dessert, you can opt to only include it in one layer or two. If you choose to use it in one layer only then I suggest adding it to the buttercream so that you can still get a good amount of flavor impact from the creamy liqueur.
- While the alcohol from the Baileys Irish Cream is cooked off through the baking process in the brownie batter, it isn’t cooked off in the buttercream layer which means that there will still be a small amount of alcohol content once the brownies are fully assembled. This shouldn’t be a concern since it’s minimal but good to be aware of in any case.
- Make sure that you only apply the buttercream frosting once the brownies have completely cooled otherwise you risk the frosting melting into a mess.
- Easily test whether your brownies are done by inserting a toothpick into them. There should be just a few moist crumbs when removed from your brownies.
- Serve your brownies as is or with some ice cream or whipped cream!
Fun Fact
These brownies are called “Baileys Brownies” due to the Baileys Irish Cream liqueur that’s added to the different layers of this dessert. It’s an easy and delicious way to modify brownies, especially if you’re looking for a boozy dessert around St Patrick’s Day!
Recipe FAQs
Baileys Brownies can be stored at a cool room temperature or in the refrigerator for 4-5 days in an airtight container or covered in plastic wrap.
Yes! Store these brownies in the freezer in an airtight container or Ziploc bag for up to 3 months. I prefer to flash-freeze my brownies in a single layer and then store them with parchment paper between the stacked layers in an airtight container.
Defrost frozen Baileys Brownies by allowing them to sit in a single layer at room temperature.
I’ve used salted butter but if you want to have better control over the sodium levels in your brownies then I suggest using unsalted butter, adding small amounts of salt yourself, if desired.
More Boozy Desserts You’ll Love
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Baileys Brownies
Ingredients
Brownie Base
- 1 box of brownie mix (plus ingredients needed to prepare the brownies)
Baileys Buttercream
- ½ cup salted butter softened
- 2 ½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 2 tablespoons Baileys Irish Cream
- 3-4 tablespoons heavy whipping cream
Ganache
- 1 cup semi-sweet chocolate chips
- ⅓ cup heavy whipping cream
- 2 tablespoons Baileys Irish Cream
Instructions
- Preheat oven as indicated on brownie box. Line an 8×8 square baking pan with parchment paper and set aside.
- Prepare and bake brownies in an 8×8 square baking dish according to the package instructions. (We substituted the indicated ¼ cup water for ¼ cup Baileys Irish Cream in the brownie recipe.
- Cool brownies completely.
- Prepare the buttercream layer by beating together butter, vanilla extract, and powdered sugar in a mixing bowl until combined.
- With the mixer running on low speed, pour two tablespoons of Baileys into the buttercream mixture and continue beating.
- Add whipping cream 1 tablespoon at a time while continuously beating until a fluffy, smooth frosting forms.
- Use an offset spatula to spread the buttercream in an even layer over the top of the cooled brownies.
- Place brownies in the freezer while you prepare the ganache.
- Combine ⅓ cup heavy cream and 2 tablespoons Baileys in a heatproof bowl. Microwave for 45-60 seconds until cream mixture is just coming to a simmer.
- Pour hot cream over 1 cup of chocolate chips. Let sit for 3-4 minutes.
- Stir the chocolate mixture until a smooth ganache forms.
- Spread ganache over the chilled, frosted brownies.
- Allow ganache to set (either on the countertop for 45-60 minutes or in the refrigerator for about 15 minutes).
- Lift brownies from tray by the flaps of parchment paper. Cut into even squares and serve immediately.
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Notes
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- While I’ve included Baileys Irish Cream in all three layers of this dessert, you can opt to only include it in one layer or two. If you choose to use it in one layer only then I suggest adding it to the buttercream so that you can still get a good amount of flavor impact from the creamy liqueur.
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- While the alcohol from the Baileys Irish Cream is cooked off through the baking process in the brownie batter, it isn’t cooked off in the buttercream layer which means that there will still be a small amount of alcohol content once the brownies are fully assembled. This shouldn’t be a concern since it’s minimal but good to be aware of in any case.
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- Make sure that you only apply the buttercream frosting once the brownies have completely cooled otherwise you risk the frosting melting into a mess.
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- Brownies are done when a toothpick inserted into them comes out with a few moist crumbs.
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- Serve your brownies as is or with some ice cream or whipped cream!
Nutrition
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