I just had to create a 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.
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 brownies and Baileys all at once and the texture alone will have you hooked.
How to make Baileys Brownies
Making brownies from scratch is really simple and my 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.
- Start by melting together some chocolate and butter in a bowl in the microwave.
- Add sugar, Baileys, eggs and sugar – mix it around – then add the flour, cocoa and salt.
- Pour it into an 8×8 inch square baking tin 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.
- Just beat together the butter and brown sugar until creamy.
- Add the icing / powdered sugar in 2 parts, mixing it after each.
- 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.
- Baileys: You could try swapping the baileys for another liqueur. Frangelico (hazelnut), Amaretto (almond), Kirsch (cherry) or Cointreu (orange) are a few options. Or even try one of the many Baileys varieties.
- Chocolate: I like to use a 70% dark chocolate but you can swap it for 50%. I wouldn’t use less than that in the brownies but you could use milk chocolate for the ganache.
Storing Baileys Brownies
Store these brownies in the fridge, in an airtight container 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.
More boozy treats you’ll love
FOR THE BAILEYS BROWNIES
- 113 g unsalted butter (½ cup / 1 stick)
- 100 g dark (70% cocoa) chocolate (3.5oz)
- ⅓ cup Baileys liqueur, original flavour (see notes)
- ¼ cup, packed dark brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 130 g plain (all purp) flour (1 cup spooned)
- 25 g dutched process cocoa (¼ cup)
- ½ teaspoon salt
FOR THE BAILEYS BUTTERCREAM
- 85 g unsalted butter, softened (¾ stick)
- 1 tablespoon brown sugar, optional (notes)
- 1 ½ cups icing (powdered) sugar, sifted
- 1 tablespoon Baileys liqueur, original flavour (notes)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons thickened (or heavy) cream (notes)
FOR THE GANACHE
- 100 g dark chocolate, finely chopped (½ cup)
- ½ cup thickened (or heavy) cream
FOR THE BAILEYS BROWNIES
- Preheat the oven to 180C / 350F / 160C fan forced. Line an 8×8 inch square baking tin with baking paper.
- Melt the butter and chocolate together in a bowl. This can be done in 30 second increments in the microwave, stirring well between each until smooth.
- Add the baileys liqueur, both sugars and the eggs and mix well with a spatula.
- Add the flour, cocoa and salt and mix until just combined.
- Pour the batter into the prepared tin and bake for 28-30 minutes until a toothpick inserted comes out with some very sticky crumbs attached (but not raw batter).
- Let the brownie cool completely before topping with buttercream.
FOR THE BAILEYS BUTTERCREAM
- Beat together the butter and brown sugar until fully incorporated and creamy.
- Add half the icing sugar and beat to combine, then add the remaining icing sugar and beat for 1-2 minutes until it comes together and starts to look creamy.
- Add the Baileys, vanilla, salt, and cream and beat for 3-4 minutes until super soft and like whipped cream.
- Spread it over the cooled brownie and place in the fridge to set.
FOR THE GANACHE
- Place the finely chopped chocolate in a bowl.
- Heat the cream in a saucepan over low heat until it starts bubbling then pour it over the chocolate. Give the bowl a shake to settle the chocolate below the cream.
- Let it sit for 3 minutes, then stir well to a smooth ganache then spread it over the cooled buttercream.
- Place it back in the fridge to chill for an hour or more before serving.
- I use a standard Australian 20ml tablespoon
- All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- You could swap the Baileys for other liqueurs too: Frangelico, Amaretto, Cointreau, Creme De Menthe or Kirsh would all work well.
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