Baileys Irish Cream Brownies
I’ve spent the last few days trying to make Baileys flavored brownies. Most of the Baileys brownie recipes I’ve come across usually involve a Baileys flavored frosting, but I don’t like working with frosting.
The challenge is that if you have a very chocolaty brownie, the chocolate will overpower the Baileys. But if you reduce the chocolate, you’re left with a dry, non-fudgy brownie.
After a few attempts, I finally found a pretty good balance. The brownie tastes rich and chocolaty with a light Baileys Irish cream finish.
For some reason the center pieces had a more pronounced Baileys flavor compared to the edge pieces that I usually favor. If you really want to increase the Baileys flavor, you can make a Baileys flavored frosting, but these brownies are quite tasty on their own. Rich, chocolaty, and just a little bit boozy.
If you’re looking for more brownie recipes you might like my Peanut Butter Brownies and Oreo Brownies, too. Or try my chocolate baileys mug cake.
Baileys Irish Cream Brownies
Ingredients
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup semisweet chocolate chips, melted
- 1 large egg
- 1/4 cup Baileys Irish Cream
Instructions
- Preheat oven to 350°F. Line an 8 x 8 inch pan with parchment paper.
- In a bowl of stand mixer, cream butter and sugar on high speed until light and fluffy.
- Add in remaining ingredients. For the melted chocolate chips, make sure they are completely melted and have been stirred into a smooth melted chocolate mixture before adding it to the batter. Also try to scrape up as much of the melted chocolate as possible into your batter. Mix ingredients on medium speed until smooth batter forms.
- Scoop batter into prepared pan. The batter will be thick and very sticky. Using a spatula, do your best to spread the batter evenly across entire pan until it reaches the edges. Don't worry if the surface is not smooth, it will flatten and smooth out when baking. Bake for about 25 minutes until batter is set. Let brownies cool for about 30 minutes to 1 hour before cutting and serving.
i love irish cream. these look great!
thanks!
I’ve been racking my brain trying to think of something new to do for St. Patrick’s Day. These sound really good, I’ve been thinking about brownies a lot lately. Maybe cream cheese swirled brownies that are colored green would be cool! I’ll have to try this one out sometime. Nice that you were able to get the balance just right.
Ooh, green cream cheese swirl sounds really pretty!