Thick and rich chocolate Baileys brownie recipe made with a hint of Irish Cream and espresso powder. But it doesn’t stop there! These brownies are then topped with a decadent Irish Cream frosting. A dessert to satisfy your sweet craving!
What Are Baileys Brownies?
These brownies should come with a warning label as they are super rich and decadent! The brownies themselves are the perfect mix of fudge brownie and cake brownie. They have a hint of Irish cream blended into the batter to add a unique twist on the flavor. The best part, however, is the luscious frosting covering every inch of these brownies. The frosting is Baileys Irish Cream buttercream that is truly TO DIE FOR! It is my favorite, I would eat it all on its own, but I feel slightly guilty eating just frosting for dessert!
How To Make Baileys Brownies
The brownie itself is sort of a one bowl wonder. The recipe starts by melting butter in a bowl in the microwave. Once melted, sugar and a little Irish cream are blended into the butter until combined (the mixture will be pretty thick).
Dry ingredients like cocoa powder and baking powder are folded into the butter along with a little vanilla and espresso powder. Don’t stress over the espresso powder, it won’t actually lend any coffee flavor to the brownies, instead, it will intensify the chocolate flavor. Eggs will bring up the rear.
Flour is folded in last and the brownies are stirred just until combined. You don’t want to over mix your brownies because this will affect the texture. Chocolate chips are the last thing to get stirred into the batter.
Bake your brownies for 28 minutes in a 9 x 13-inch pan. You will know the brownies are ready when the begin to pull away from the edges and a toothpick inserted comes out clean. Allow the brownies to cool completely before topping with the frosting.
WHERE IS THE BAILEYS BROWNIE RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Baileys Brownie Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
Frosting For Baileys Brownies
This frosting is like any other buttercream as it starts with butter and powdered sugar that is blended until smooth and creamy. I add about a 1/4 cup of the Irish Cream Liqeuer but honestly, you can as much as your heart desires, just be mindful that adding more will change the consistency so you will have counterbalance with a little more powdered sugar.
Tips and Questions About These Baileys Brownies
Which Butter For Brownies?
I personally like to use unsalted butter for my brownies and that add salt in with my dry ingredients as necessary. I also use unsalted butter with frosting as well. I like to be able to control the sodium in the food that I make.
Why Do Brownies Sink In The Middle?
Brownies will deflate in the center if you beat too much air into the batter. To avoid this, be sure to beat your eggs in one at a time and only beat until blended. Fold in your flour and beat or blend ONLY until blended. As a side note, too much air can cause your brownies to crack as well.
Will Brownies Dry Out In The Fridge?
Yes, they will, unfortunately, even if covered. Brownies are best stored when at room temperature if they are completely sealed. These brownies are best if consumed within a few days as the frosting is made with butter and will be very soft and can turn if left out too long. If you keep the brownies unfrosted, the brownies should last at least a week if wrapped tightly.
Can Brownies Be Frozen?
Brownies freeze remarkably well. Once the brownies have cooled completely, cover them tightly with plastic wrap and aluminum foil. When you need the brownies, allow them to come to room temperature while you prepare the frosting.
If you are a Baileys lover, then you will love This Irish Cream Mint Chocolate Tart, Bailey’s Salted Caramel Brownies, Bailey’s Mocha Chocolate Roll, Bailey’s Cupcakes, Bailey’s Cream Fudge, and this No Bake Bailey’s Pots de Creme!
- 1 cup unsalted butter
- 2 1/4 cup sugar
- 4 tablespoons Irish cream liqueur
- 1 1/4 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla
- 1 teaspoon espresso powder
- 4 eggs
- 1 1/2 cup flour
- 1 cup chocolate chips
- 1 cup butter, softened
- 4 tablespoon Irish Cream
- 4 tablespoon heavy cream
- 4 cups powdered sugar
- Preheat oven to 350. Spray a 9x13 in. pan and set aside.
- In a large microwave safe bowl, melt butter. Stir in sugar and return to microwave for a minute or until mixture is glossy. Stir in Irish Cream.
- Stir in cocoa, salt, baking powder, vanilla and coffee. Stir in eggs until blended. Carefully add flour and stir just until combined. Fold in chocolate chips. Pour batter into prepared pan and bake for 28 minutes or until edges are set. Let brownies cool completely before frosting.
- To prepare the frosting:
- In the bowl of an electric mixture, beat butter until creamy. Carefully mix in powdered sugar. Add Irish cream and heavy cream, adjusting the amount until you achieve a good spreading consistency.
1/2 cup of shortening can be substituted for half of the butter.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 405 Total Fat 20g Saturated Fat 12g Trans Fat 0g Unsaturated Fat 6g Cholesterol 74mg Sodium 185mg Carbohydrates 53g Fiber 1g Sugar 43g Protein 3g