Irish Cream Brownies are fudgy Baileys Brownies with delicious Irish Cream frosting.
If you’ve been looking to make some brownies with a little bit of booze in them, you might consider baking these Baileys Irish Cream Brownies. Irish cream is a flavor that lends itself well to adding to sweet treats. And Irish Cream paired with chocolate is a delicious idea.
If you’re not into the idea of adding any sort of alcohol to your brownies, then this is probably not the recipe for you. I have plenty of other brownie recipes that you can enjoy besides this one. But this recipe produces some pretty amazing-tasting brownies, so I suggest you give it a shot!
How to make Baileys Irish Cream Brownies:
This is a very simple recipe because it’s pretty much done all in one bowl. You’ll use a microwave-safe bowl to melt the butter and chocolate together. Then you’ll let that cool off slightly, add the rest of the ingredients (including a good amount of Irish Cream Liqueur) and that makes up your brownie batter! The brownies are baked for 40 minutes. They will be a little bit crackly on top. As soon as the brownies come out of the oven, you will brush them with a little more Irish Cream.
If you don’t like to use the microwave (or don’t have one), you can melt the butter and chocolate in a bowl set over a pan of simmering water.
Irish Cream Frosting:
Don’t skip the frosting! It’s a really delicious addition to these brownies. The frosting is made up of butter, Irish Cream, whipping cream and powdered sugar, and those ingredients are heated together on the stove.
You’ll just scrape the warm frosting onto the brownies and spread it to the edges. These Irish Cream Brownies are easy to get out of the pan. Just grab the parchment paper, lift out the whole slab of brownies and move them to a cutting board.
Can you substitute any other liqueurs for the Irish Cream?
Yes! Try substituting Kahlua or Amaretto for the Irish Cream. If you have another flavor of liqueur that you enjoy, you can try that too. It should be a liqueur that you think would taste good when combined with chocolate.
So bake some boozy Irish Cream brownies today, and share them with your friends! You do taste the Irish Cream in the brownies, and the alcohol does not disappear when making these brownies… so these should probably be shared with adults-only. Enjoy!
Here are a few more brownie recipes you might like to try:
- Deep Dark Brownies
- Chocolate Mascarpone Brownies
- Chocolate Chip Walnut Brownies
- Raspberry Brownies
- Peanut Butter Cup Brownies
- Pretzel Toffee Chip Brownies
- Lunch Lady Brownies
- Salted Caramel Brownies
Irish Cream Brownies
- 2½ cups all purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2 cups semi-sweet chocolate chips
- 1 cup (2 sticks) unsalted butter
- 1½ cups packed light brown sugar
- ½ cup Irish cream liqueur
- 2 large eggs
FOR BRUSHING ON TOP:
- 2 tablespoons Irish Cream Liqueur
- ¼ cup (½ stick) butter
- 2 tablespoons Irish Cream Liqueur
- 1 tablespoon whipping cream
- 2 cups powdered sugar, sifted
- Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, line with parchment paper and spray the paper too.
PREPARE THE BROWNIES:
- In a medium bowl, whisk together the flour, salt and baking powder; set aside.
- In a large microwave-safe bowl, add the chocolate chips and the butter. Microwave in bursts of 30 seconds until the butter is melted and the chocolate begins to melt too. Whisk the chocolate into the butter until nice and smooth. Let it cool down for a few minutes.
- Use an electric hand mixer to add the sugar, Irish Cream and eggs to the chocolate mixture and beat until mixed well. Add the dry ingredients, and beat just until combined.
- Scrape the brownie batter into the prepared pan. Bake for 40 minutes, or until the top cracks slightly and a toothpick instead into the center comes out slightly gooey on the bottom of a toothpick. Remove the brownies from the oven and immediately brush the warm brownies with more Irish Cream. Let the brownies cool.
PREPARE THE FROSTING:
- Place the butter in a saucepan and heat until melted. Remove from heat and add the Irish Cream and whipping cream. Whisk in the powdered sugar. Pour the frosting on top of the brownies and quickly spread the frosting evenly to the edges to cover the brownies completely. Refrigerate until set. Chilled brownies are easiest to cut. Store brownies in a covered container. They're best if eaten within a couple of days.