Tips for the Best Baileys Brownies
- Use room‑temperature eggs so they whisk smoothly into the warm butter mixture.
- Don’t add too much Baileys; too much liquid can make brownies bake unevenly or turn cakey—around 1/4–1/3 cup in this size pan gives good flavor and texture.
- Avoid overmixing once the flour and cocoa go in; gentle folding keeps the crumb tender and fudgy.
- Let the brownies cool completely before slicing so they set and the Baileys note mellows.
Variations and Serving Ideas
- Swirl a few spoonfuls of Baileys‑infused cream cheese or icing over the top before or after baking for a layered effect.
- Add espresso powder to the dry ingredients to intensify the chocolate flavor and complement the Irish cream.
- Serve warm squares with a scoop of vanilla ice cream and an extra drizzle of Baileys sauce for a plated dessert.
Storage and FAQs
These Baileys Irish Cream Brownies keep well in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 5 days; the fudgy texture actually improves by the second day. For longer storage, I wrap individual squares and freeze them, then thaw at room temp or warm briefly before serving.
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