I made one other Baileys inspired dessert this week before deciding I needed to save the rest for drinking. I wanted to make some fudgy brownies and decided instead to make blondies.
In my rush to finish baking though, I did make one mistake. I should have baked these in a 9 x 13 pan so that they’d be thin and chewy. Instead I baked them in a smaller pan, causing them to be more cakey than chewy. I still enjoyed the flavor though and I’ve adjusted the recipe below for the thinner version.
I love that you can taste the Irish cream. Next time I might add some flavored chocolate chips to make them a little less plain but these are still a great simple treat.
These blondies are really easy to whip up too. You don’t need a mixer, everything can be mixed by hand with a whisk and bowl.
- 1 cup unsalted butter
- 2 cups brown sugar
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 1/2 cup Baileys
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups of all-purpose flour
- Preheat the oven to 350°F. Grease a 9x13 pan and set aside.
- In a large microwave-safe bowl, melt butter. Add in brown sugar and whisk until smooth. Add the eggs, vanilla and Baileys and whisk.
- In a medium bowl, whisk together the flour, baking soda, baking powder. Pour flour into wet mixture and mix until combined.
- Pour batter into 9 x 13 pan. Even out and smooth top with spatula.
- Bake for 30 minutes or until a toothpick comes out clean. Allow to cool completely before cutting and serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.