Looking for St Patrick’s Day Desserts? Have I got a treat for you in these Baileys Brownies?! Dense, fudgy brownies spiked with baileys and a baileys buttercream frosting, all topped off with silky chocolate ganache.
Ingredients
FOR THE BAILEYS BROWNIES
- 113 g unsalted butter (½ cup / 1 stick / 4oz)
- 100 g dark (70% cocoa) chocolate (3 ½oz)
- ⅓ cup Baileys liqueur, original flavour (Irish cream) (80ml) (notes 4)
- ¼ cup, packed dark brown sugar (50g/1.8oz)
- 1 cup granulated sugar (200g/7oz)
- 2 large eggs
- 130 g plain flour (all purpose flour) (1 cup spooned/ 4.6oz)
- 25 g dutched process cocoa powder (¼ cup)
- ½ teaspoon salt
FOR THE BAILEYS BUTTERCREAM
- 85 g unsalted butter softened (¾ stick/3oz))
- 1 tablespoon brown sugar optional (notes 1)
- 1 ½ cups icing sugar (powdered sugar) sifted
- 1 tablespoon Baileys liqueur, original flavour (Irish cream) (notes 1 & 4)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons thickened cream (heavy cream) (notes 1)
FOR THE GANACHE
- 100 g dark chocolate, finely chopped (½ cup/3 ½oz)
- ½ cup thickened cream (heavy cream) (125ml)
For best results, always weigh ingredients where a weight is provided
Equipment
- Hand mixer or stand mixer
- mixing bowl
- rubber spatula
- 8 inch square baking pan
Instructions
FOR THE BAILEYS BROWNIES
- Preheat the oven to 180C (160C fan forced) / 350F. Line an 8x8 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.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- 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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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
