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.
Love this recipe! I can’t wait to try it.
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!
Yuuuuum! I love brownies and I love Baileys. It’s like you know me. ;)
Made these last night. Yummy! The Bailey’s adds a nice creamy zing to the great chocolate flavor.
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 ;)
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.
Oh my your pictures are gorgeous!
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 :)
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
Made it today….. I made it out of whole wheat flour and it turned out great ? Thank you
Do you think I can add pecans to this recipe easily, without ruining the overall taste? Just to add a little texture
A regular in the dessert/treat rotation!
I made these brownies for a party we were attending and they were a HUGE hit! I lightly sprayed the pan with cooking oil and lined it with parchment paper for easy removal. I making another batch right now because we are returning for another pool party and they were requested!
These Bailey Brownies are a big hit with my family and friends. Can they be frozen if I make a batch ahead
We made this recipe and it came out rather dry and clumpy – the batter was thick to the point that the instruction to pour the batter was impossible, as the batter was still fully solid. Should there have been a step where something like water, oil, or milk is added to the batter? We were very confused by the outcome which did not match the pictures