Baileys Brownies

I just had to create a fudge brownie for the fast-approaching St Patrick’s Day and these Baileys Brownies totally hit the mark. Just a quick note though, these boozy brownies are for grown ups only as the alcohol in the buttercream does not get cooked out.

There are 3 amazing layers here. The base is a dense and fudgy brownie – all made from scratch, in one bowl and unbelievably easy. It’s topped with a quick and easy Baileys buttercream and a simple chocolate ganache.

All in all, it tastes like the best brownies and Baileys all at once and the texture alone will have you hooked.

Try these chocolate peanut butter brownies next. Or for something different, try this Baileys panna cotta.

Ingredients notes

Most of the ingredients in these Baileys brownies are very self-explanatory – butter, sugar, flour, eggs etc – but a few might need a little further info. Baileys Irish Cream is a brand of creamy coffee-flavoured liqueur – you can just use any Irish cream liqueur brand. I like to use Dutch process cocoa powder for it’s dark colour and smoother flavour. Lastly, for the chocolate, I prefer to use baking chocolate in bar form as opposed to semi-sweet chocolate chips. You can certainly add chocolate chips to your mixture whole but some brands of chocolate chips contain additives that stop them from melting so easily which can affect the texture if using them as the melted chocolate.

How to make Baileys Brownies

Making brownies from scratch rather than a boxed brownie mix is really simple and this recipe is all made in one bowl – it’s actually easier than going to the store and buying a packet mix and tastes phenomenally better.

1. Start by melting together some chocolate and butter in a bowl in the microwave.
2. Add sugar, Baileys, eggs and sugar to the chocolate mixture – mix it around – then add the flour, cocoa and salt.
3. Pour it into an 8×8 inch square baking tin or baking dish and you’re ready to bake.

There are two ways of mixing this brownie recipe and each will give you a slightly different texture. Spatula or electric beater.

My preferred and normal method for mixing brownies is with an electric handheld beater which gives a softer and slightly lighter texture. This is how I mix most of my brownies including these Biscoff brownies and my chocolate caramel brownies.

For these Baileys brownies, I wanted a dense and fudgy texture just like in these pictures – almost like fudge in brownie form. For this texture, simply use a spatula to mix by hand.

The only difference with the spatula method is you aren’t whipping any air into the batter at all. Both versions bake in the same time and both are delicious – it’s just a question of whether you like your brownies just fudge or dense and fudgy.

Want all the tips for making perfect brownies? Click here

For the Baileys Buttercream

This brownie recipe on it’s own is absolutely delicious but to take it that extra mile and make it one of the easiest and most delicious St Patrick’s Day desserts you’ll turn to again and again, I added a Baileys buttercream.

There is a small amount of brown sugar in this buttercream which is totally optional but gives just a slight caramel edge which plays nicely with the Baileys.

1. Just beat together the butter and brown sugar until creamy.
2. Add the icing / powdered sugar in 2 parts, mixing it after each.
3. Finally add the remaining ingredients and beat until you have an almost whipped cream texture.

How to get smooth buttercream

• Beat the sugar and butter together well until light and creamy
• Don’t skip the cream as the liquid will help the sugar dissolve
• Use the finest grain icing / powdered sugar you can get

The chocolate ganache that tops these brownies is a simple combo of finely chopped chocolate and hot cream. To get a perfect ganache, always let the chocolate sit in the cream for a few minutes before stirring.

I prefer to use a good eating chocolate for my ganache – my favourites are Lindt or Cadbury Old Gold in either 50% or 70% versions. Make sure you chop it really finely so that it melts into the cream easily.

Storage

Store your Bailey’s Irish cream brownies in the fridge, in an airtight container, or just wrap the pan well in plastic wrap, for 4-5 days. I recommend bringing them to room temperature before eating however eating them cold will make the texture even fudgier. 

These brownies can even be frozen. Again, use an airtight container and store them in the freezer for up to 3 months.

Make sure to check out my other Brownies recipes, of which I have a few since they’re so easy to make and the ultimate in indulgence too.

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