Bailey’s Irish Cream Brownies

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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! :)

★★★★ 4 from 1 reviews

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Yield: 16-24 servings 1x

Scale

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

Instructions

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.

Notes

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

Slightly adapted from The Whimsical Cupcake.

posted on March 9, 2012 in Desserts

21 Comments »

21 comments on “Bailey’s Irish Cream Brownies”

Blog is the New Black — March 10, 2012 @ 9:09 am Reply

Love this recipe! I can’t wait to try it.
Cassie — March 10, 2012 @ 3:07 pm Reply

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!
Mrs. Jen B — March 10, 2012 @ 8:13 pm Reply

Yuuuuum! I love brownies and I love Baileys. It’s like you know me. ;)
Sarah — March 11, 2012 @ 11:39 am Reply

Made these last night. Yummy! The Bailey’s adds a nice creamy zing to the great chocolate flavor.
Jeannette — March 13, 2012 @ 6:18 pm Reply

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 ;)
julie — March 18, 2012 @ 4:55 pm Reply

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.
Aimee @ ShugarySweets — March 23, 2012 @ 5:34 am Reply

Oh my your pictures are gorgeous!
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Shannon — January 27, 2013 @ 3:18 pm Reply

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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ann — December 16, 2015 @ 5:09 am Reply

do u have the measurements in European measurements please
- Hayley @ Gimme Some Oven — December 16, 2015 @ 10:04 am
  
  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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Lorine — June 1, 2020 @ 9:21 am Reply

Made it today….. I made it out of whole wheat flour and it turned out great 😊 Thank you

★★★★