Baileys Irish Cream Brownie Recipe

If you’re anything like me and adore a rich, indulgent treat with a boozy twist, then you’re in for a real delight with this Baileys Irish Cream Brownie Recipe. I absolutely love how these brownies come out fudgy, deeply chocolatey, and just the right amount of creamy from the Baileys. The frosting on top? That’s the showstopper that sends these brownies into a whole new level of yum. Keep reading, and I’ll walk you through everything so your batch will be just as amazing as the ones I make for my family — they literally go crazy for these.

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Ingredients You’ll Need

Each ingredient in this Baileys Irish Cream Brownie Recipe plays a key role in achieving that perfect balance of fudgy texture and creamy flavor. I like to stock up on quality cocoa powder and fresh eggs to get the best results.

• Unsalted butter: Using unsalted lets you control the salt content better, and melting it helps give the brownies their fudgy base.
• Granulated sugar: Adds sweetness and helps create that tender crumb you’ll adore.
• Cocoa powder: I prefer natural unsweetened cocoa for a deep chocolate flavor.
• Baileys Irish Cream: The star ingredient! Adds a smooth, creamy kick both in the brownies and frosting.
• Kosher salt: Just a pinch to balance sweetness and enhance flavors.
• Large eggs: They act as the binder and add structure.
• Vanilla extract: Boosts all the chocolate flavors beautifully.
• Semisweet chocolate chips: For extra melty chocolate pockets throughout.
• All-purpose flour: Just enough to hold everything together without making the brownies cakey.
• Cream cheese (for frosting): Adds tang and creaminess that complements the Baileys perfectly.
• Powdered sugar (for frosting): Creates that silky, smooth frosting texture.

Variations

This Baileys Irish Cream Brownie Recipe is a fantastic base to play around with, so don’t hesitate to tweak it based on your cravings or what you have on hand. I’ve had friends try adding nuts or swapping out the chocolate chips for white chocolate, which also turns out great.

• Nutty twist: I once added chopped toasted pecans for a lovely crunch, and it gave an amazing contrast against the creamy frosting.
• Dairy-free version: Substitute coconut oil for butter and a dairy-free cream cheese alternative to enjoy these in a dairy-free way.
• Extra boozy: For adult-only occasions, add a splash more Baileys to the batter, but don’t go overboard or you risk altering the texture.
• Seasonal spins: Around the holidays, I like to sprinkle a little cinnamon or nutmeg into the batter for warm spice notes.

How to Make Baileys Irish Cream Brownie Recipe

Step 1: Prepare and Preheat

First off, get your oven warmed up to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and spray lightly with cooking spray—it really helps the brownies lift out easily after baking. I always take my time here because a well-prepped pan makes life easier when cutting and serving.

Step 2: Melt Butter and Mix Wet Ingredients

Pop your butter into a medium saucepan and melt it gently over medium heat. Once melted, remove it from the heat, then whisk in the sugar, cocoa powder, Baileys Irish Cream, and salt until everything’s silky smooth. This was a game-changer for me—I found whisking off the heat prevents the Baileys from evaporating too much and keeps that lovely flavor intact.

Step 3: Add Eggs, Vanilla, and Chocolate Chips

Next, whisk in your eggs and vanilla extract until fully combined. Then stir in the semisweet chocolate chips along with the flour—just enough to mix everything without overworking the batter. I used to get impatient here but learned that overmixing can make brownies less tender, so I stop as soon as the flour disappears.

Step 4: Bake to Perfection

Pour that luscious batter into your prepared pan and spread it out evenly with a spatula. Bake for about 22 to 25 minutes. Here’s the trick I discovered: check with a toothpick around the 22-minute mark. It should come out almost clean but with just a few moist crumbs clinging—this means your brownies stay fudgy and not overcooked.

Step 5: Cool Before Frosting

Once baked, transfer the pan to a cooling rack and let the brownies cool completely—at least an hour—before frosting. Trying to frost warm brownies leads to a melty mess, and that’s just no fun when you want neat squares.

Step 6: Make the Baileys Frosting

For the frosting, beat the room-temperature cream cheese, butter, and a pinch of salt until smooth and creamy, scraping the bowl down as needed. Then gradually add the powdered sugar on low speed, followed by a tablespoon of Baileys Irish Cream. Beat on medium until the frosting is light, fluffy, and impossible to resist.

Step 7: Frost and Serve

Carefully invert the cooled brownies onto a cutting board and spread the frosting evenly over the top. Cut into 16 squares and prepare for compliments. Don’t forget to refrigerate any leftovers—they keep their flavor and texture best when chilled.

How to Serve Baileys Irish Cream Brownie Recipe

Garnishes

I love keeping the garnishes simple—sometimes just a light dusting of cocoa powder or a few chocolate shavings on top of the frosting. If it’s a special occasion, I might sprinkle crushed toasted nuts or even some edible gold flakes for that extra wow-factor.

Side Dishes

If you’re serving these brownies at a party, pairing them with fresh berries or a scoop of vanilla ice cream is a winner. The cold ice cream perfectly balances the richness and the Baileys flavor.

Creative Ways to Present

For birthdays or holidays, I’ve presented these brownies on a tiered cupcake stand with a drizzle of chocolate ganache all over the frosting. It makes for a beautiful centerpiece and adds even more decadence. Wrapping individual squares in parchment for take-home gifts is another fun idea.

Make Ahead and Storage

Storing Leftovers

I store leftover Baileys Irish Cream Brownies in an airtight container in the fridge—they keep well for up to 3 days without losing that soft, fudgy texture. Just make sure the frosting stays covered to prevent it from drying out.

Freezing

These brownies freeze beautifully, whether frosted or not. I wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. When you’re ready to enjoy, thaw them in the fridge overnight.

Reheating

For the freshest taste, I prefer eating the brownies chilled or at room temperature, but if you want to warm them, zap a square in the microwave for about 10 seconds. Be careful not to overheat or you’ll melt the frosting!

FAQs

Final Thoughts

This Baileys Irish Cream Brownie Recipe is genuinely one of my favorite go-to desserts when I want something special, yet simple enough to whip up without stress. I remember the first time I made these brownies—seeing the creamy frosting paired with that rich chocolate made me realize how a splash of Baileys can turn an ordinary brownie into something unforgettable. Give it a try; you’ll love how effortlessly it comes together and how deeply satisfying every bite is. Trust me, your friends and family will be asking for the recipe in no time!

Baileys Irish Cream Brownie Recipe

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• Author: Harper
• Prep Time: 38 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour
• Yield: 16 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

These Baileys Brownies combine rich, fudgy chocolate with a hint of creamy Baileys Irish Cream to create an indulgent treat. Topped with a luscious Baileys-infused cream cheese frosting, these brownies are perfect for special occasions or whenever you crave a decadent dessert with a boozy twist.

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Ingredients

Units USM Scale 1x2x3x

For the Baileys Brownies:

• Nonstick cooking spray
• 10 tablespoons unsalted butter, cut into tablespoons
• 1 cup granulated sugar
• 3/4 cup cocoa powder
• 1/4 cup Baileys Irish Cream
• 1/2 teaspoon kosher salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup semisweet chocolate chips
• 1/2 cup all-purpose flour

For the Frosting:

• 4 ounces cream cheese, at room temperature
• 3 tablespoons unsalted butter, at room temperature
• Pinch kosher salt
• 1 1/2 cups powdered sugar
• 1 tablespoon Baileys Irish Cream

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Instructions

1. Prepare the pan: Preheat your oven to 350 degrees F. Line the bottom of a 9×9-inch baking pan with parchment paper, then lightly spray the parchment with nonstick cooking spray to ensure easy removal of the brownies.
2. Make the brownie batter: In a medium saucepot, melt the unsalted butter over medium heat until fully liquefied. Remove from heat and whisk in granulated sugar, cocoa powder, Baileys Irish Cream, and kosher salt until the mixture is smooth and glossy.
3. Add eggs and flavor: Whisk in the eggs and vanilla extract thoroughly to combine, creating a rich batter.
4. Incorporate chocolate chips and flour: Gently whisk in the semisweet chocolate chips and all-purpose flour just until the dry ingredients are incorporated and no streaks remain. Avoid overmixing to retain the brownie’s fudgy texture.
5. Bake the brownies: Pour and spread the batter evenly into the prepared baking pan. Bake in the oven for 22 to 25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
6. Cool the brownies: Transfer the pan to a cooling rack and allow the brownies to cool completely in the pan for at least one hour before frosting to ensure the frosting won’t melt.
7. Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, unsalted butter, and a pinch of kosher salt on medium speed for about 3 minutes, scraping down the sides as necessary until the mixture is smooth and creamy.
8. Add powdered sugar and Baileys: Lower the mixer speed to low and gradually add the powdered sugar, scraping the bowl occasionally. Then add 1 tablespoon of Baileys Irish Cream, mixing on low speed until fully incorporated.
9. Whip the frosting: Increase the mixer speed to medium and beat for 1 to 2 minutes until the frosting is light, fluffy, and spreadable.
10. Frost and serve: Carefully invert the cooled brownies onto a cutting board. Spread the Baileys frosting evenly over the surface, then cut into 16 squares. Serve immediately or refrigerate any leftovers for up to 3 days.

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Notes

• Ensure the brownies are fully cooled before frosting to prevent melting and sliding of the frosting.
• You can substitute Baileys Irish Cream with another Irish cream liqueur or a non-alcoholic Irish cream flavor if preferred.
• For easier slicing, refrigerate the brownies for 30 minutes after frosting.
• Use room temperature cream cheese and butter for the smoothest frosting texture.
• If you prefer a stronger Baileys flavor, add an extra tablespoon to the frosting, but note it may affect consistency slightly.

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Nutrition

• Serving Size: 1 brownie (1/16th of the recipe)
• Calories: 280
• Sugar: 25g
• Sodium: 140mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 55mg