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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- Add eggs and flavor: Whisk in the eggs and vanilla extract thoroughly to combine, creating a rich batter.
- 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.
- 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.
- 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.
- 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.
- 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.
- Whip the frosting: Increase the mixer speed to medium and beat for 1 to 2 minutes until the frosting is light, fluffy, and spreadable.
- 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.
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.
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
