Bailey’s Irish Cream Brownies

I love Bailey’s.  And I love brownies.

So why on earth it took me this long to try combining the two is crazy!!!

But this week I finally gave this new recipe a try to serve as the dessert for my early St. Patty’s Day feast.  I decided to make these brownies plain (sans nuts or an extra chocolate ganache), but honestly, they didn’t need any extra fixings.  This recipe is ridiculously delicious!!!  The brownies were dense and moist, and I loved extra kick of the dark chocolate I used.  But the best part was the subtle (but definitely present!) Irish cream in every bite.  Definitely a perfect combination!

So if you love Bailey’s and brownies, do yourself a favor and give these a try pronto!  :)

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Bailey's Irish Cream Brownies

Imagine the sweet taste of your favorite Irish liquor, mixed up in some decadent chocolate. You will love this Bailey’s Irish Cream Brownies recipe!

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. instant coffee powder (optional)
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • heaping 1/3 cup bittersweet or dark chocolate chips
  • 1/4 cup butter
  • 2 eggs
  • 1 cup sugar
  • 1/3 cup Baileys Irish Cream
  • 1 tsp. vanilla extract

Directions:

Preheat oven to 350°F. Line an 8×8-inch pan with aluminum foil and lightly spritz with cooking spray; set aside.

In a medium bowl, whisk together flour, cocoa, instant coffee powder, baking soda, and salt until combined. Set aside.

Place chocolate and butter in a large microwave-proof bowl and melt in 30 second spurts, stirring in between each interval until completely melted. Set aside to cool a bit. (Alternatively, melt chocolate and butter in a saucepan set over low heat, stirring frequently until melted. Set aside to cool.)

Once the chocolate mixture is warm (not hot!), add eggs one at a time, whisking constantly to incorporate. Whisk vigorously for about 10 seconds to incorporate fully. Add sugar, vanilla, and Bailey’s and whisk until combined. Add the flour mixture into the chocolate mixture, folding until just combined.

Pour batter into the prepared pan, using a spatula to smooth out the top. Bake at for about 18-20 minutes, or until a toothpick comes out with a few moist crumbs attached. Let cool, and dust with powdered sugar if desired.

Ali’s Tip:

To cut brownies with clean lines, lightly spray your (sharp) knife with cooking spray.

Slightly adapted from The Whimsical Cupcake.

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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20 comments on “Bailey’s Irish Cream Brownies”

  1. Love this recipe! I can’t wait to try it.

  2. These are perfect! I have some Irish-inspired brownies scheduled for Friday. ‘Tis the season! Love these, Bailey’s is a perfect compliment to brownies!

  3. Yuuuuum! I love brownies and I love Baileys. It’s like you know me. ;)

  4. Made these last night. Yummy! The Bailey’s adds a nice creamy zing to the great chocolate flavor.

  5. OOooh, these turned out great!! I’m glad you liked them, they are definitely moist and dense enough so they need no extras. But if you were to drizzle on some ganache, I wouldn’t say no ;)

  6. rave reviews from all the leprechauns with whom i shared. the only change i made was using baileys irish cream fat free non-dairy creamer for alcohol-free version. thanks for the recipe.

  7. Oh my your pictures are gorgeous!

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  9. These were sooo good!!! Made it with dark chocolate cocoa powder and regular chocolate chips (because that’s what I had!) instead of vice versa and they turned out GREAT!!!! My husband said they were the best brownies he’s ever had!!! THANKS :)

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  18. do u have the measurements in European measurements please

    • Hi Ann, in the future, you can use calculator sites like these: but we hope this helps!

      125 g all-purpose flour
      55.6 g unsweetened cocoa powder
      1 tsp. instant coffee powder (optional)
      1/4 tsp. baking soda
      1/4 tsp. salt
      59.93 g bittersweet or dark chocolate chips
      2 oz (or 50g) butter
      2 eggs
      191.6 g sugar
      80 ml Baileys Irish Cream
      1 tsp. vanilla extract

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