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–+ servings
Stack of two Baileys Brownies with a bite taken out of the top one, other brownies in the background and text overlay.
5 from 2 votes
Created by: Stefanie

Baileys Brownies


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
16
Baileys Brownies are filled with layers of fudgy brownie, buttercream, and chocolate ganache. The Baileys brings these brownies to the next level!
16

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 8x8 square baking pan with parchment paper and set aside.
  • Prepare and bake brownies in an 8x8 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

    • 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.
    • Brownies are done when a toothpick inserted into them comes out with a few moist crumbs.
    • Serve your brownies as is or with some ice cream or whipped cream!

Nutrition

Calories: 229kcal | Carbohydrates: 26g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 49mg | Potassium: 74mg | Fiber: 1g | Sugar: 24g | Vitamin A: 297IU | Vitamin C: 0.05mg | Calcium: 14mg | Iron: 1mg

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