Baileys Irish Cream Brownies are my kind of grown‑up chocolate treat—fudgy, rich, and laced with a gentle Irish cream warmth in every bite. The Baileys blends into the batter so the brownies stay moist and dense, with just enough flavor to feel special without tasting boozy.
I love how easy these brownies are to whip up with basic pantry ingredients and a splash of liqueur. Melted butter, sugar, eggs, and Baileys get whisked together, then folded with flour and cocoa for a one‑bowl batter that bakes into a shiny‑topped pan of brownies perfect for holidays, date nights, or St. Patrick’s Day desserts.
Ingredients for Baileys Irish Cream Brownies
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs (room temperature if possible)
- 1/3 cup Baileys Irish Cream
- 1 teaspoon vanilla extract
- 1/2 cup all‑purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Optional add‑ins and topping:
- 1/2 cup chocolate chips for extra gooey pockets
- Light dusting of cocoa or powdered sugar after baking
How I Make Baileys Irish Cream Brownies
1. Prep the pan and oven
I heat the oven to 350°F (175°C). Then I line an 8×8‑inch baking pan with parchment, leaving some overhang so I can lift the brownies out later. A quick spray or swipe of butter on the parchment keeps everything from sticking.
2. Whisk the wet ingredients
In a medium bowl, I whisk the melted butter and sugar together until the mixture looks thick and glossy. I add the eggs one at a time, whisking well after each so the batter looks smooth. Then I whisk in the Baileys and vanilla; adding the liqueur gradually helps the batter stay silky and prevents curdling.
3. Fold in dry ingredients
In a separate bowl, I whisk together the flour, cocoa powder, and salt. I sift if the cocoa is lumpy. I add this dry mixture to the wet ingredients and fold gently with a spatula just until no streaks of flour remain. If I’m using chocolate chips, I fold them in at the end. The batter will be thick and fudge‑like—exactly what I want.
4. Bake to fudgy perfection
I spread the batter evenly into the prepared pan, smoothing the top. The brownies bake for about 20–25 minutes, depending on my oven. I start checking at 20 minutes: a toothpick inserted near the center should come out with moist crumbs but not wet batter. Slightly underbaking keeps the center fudgy once cooled.
When they’re done, I place the pan on a wire rack and let the brownies cool completely. Cooling lets the Baileys flavor settle and the texture firm up for clean slices.
5. Slice and serve
Once cool, I lift the brownie slab out using the parchment and cut it into squares with a sharp knife. For a little finish, I dust the tops lightly with cocoa or powdered sugar, or drizzle with a simple Baileys‑spiked chocolate ganache if I want something extra fancy.
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