Bailey’s Irish cream brownies are a delightful adult dessert to slice up and share. Each serving combines white and dark chocolate with just a hint of alcohol. You’ll also love the drizzle of flavorful icing on top.
Table of Contents
- Recipe ingredients
- Prepare the pan
- Melt the chocolate
- Whisk the sugar and liquids
- Combine the dry ingredients
- Fold in the flour and chocolate
- Bake the brownie
- Let it cool
- Make Irish cream icing
- Drizzle with icing
- Flavor variations
- Serving suggestions
- Frequently asked questions
- Keys to a fudgy brownie texture
- Baileys Brownies Recipe
Chocolate and Irish cream pair nicely to make this Bailey’s brownie recipe. When baked together, the intense cocoa taste and the sweet liqueur strike the right balance of flavors. The recipe comes together in a snap, and these treats will disappear just as fast.
The brownie batter is combined and baked to a particular endpoint to ensure a fudgy texture. A variety of chocolate chips add a burst of cocoa and sweet creaminess. To ensure the liquor taste doesn’t get lost in the batter, I use it to make a simple glaze that I generously drizzle over each piece.
“We tried this recipe and loved it’s fudginess! The icing was bonus and made it look yummy and festive. Easy and perfectly done in a mere 25 minutes! YUM!”—Anna L.
Recipe ingredients
- Chocolate: Unsweetened chocolate bars have a strong cocoa flavor, so there’s no need for additional cocoa powder. I mix semi-sweet and white chocolate chips into the batter to intensify the chocolate flavor.
- Butter: Use unsalted butter to combine with the chocolate so that it melts into a fluid mixture.
- Sugar: Sweetens the brownie batter and creates a glossy surface after baking.
- Eggs: Room-temperature eggs add richness, creating a rich and cakey texture.
- Leavening Agents: Baking soda assists with leavening, so the bailey chocolate brownies are too dense.
- Baileys: My favorite fudgy brownies inspired this recipe, but I added Baileys Irish cream liqueur to the batter to kick things up a notch. I make a homemade Irish cream for the holidays that works nicely in this recipe.
- Flour: All-purpose flour is used for the structure of the brownies. A small amount, a ½ cup, is added so the texture stays fudgy.
See the recipe card below for all ingredients and measurements (US and metric).
Prepare the pan
Step 1: Set the oven rack to the lower third position. This prevents the brownie surface from drying out too quickly during baking. Preheat the oven to 350ºF (177ºC). Line an 8 by 8-inch pan with foil, then lightly coat it with cooking spray.
Overhang the edges to make it easier to lift the brownie out after baking. Alternatively, parchment paper can be used. This size of the pan makes for taller pieces.
Melt the chocolate
Step 2: I use the microwave to quickly melt chocolate bar pieces and butter to create a silky texture that effortlessly combines with the other ingredients. Alternatively, a bain marie can be used over the stovetop.
Whisk the sugar and liquids
Whisk in the sugar.
Whisk in the eggs, one at a time.
Add the Irish cream in small amounts.
Whisk until combined.
Step 3: Granulated sugar is combined with the chocolate mixture, giving better control over the sweetness level. The key to this brownie mix is to add each egg one by one until they fully incorporate. Gradually stir in the liqueur to prevent the eggs from curdling when they combine with acid in the alcohol.
Combine the dry ingredients
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Fold in the flour and chocolate
Step 5: Fold in a small amount of flour mixture in three additions. This helps build a structure while keeping the crumb moist and tender. Gently stir in the chocolate chips right before baking.
Bake the brownie
Step 6: Spread the brownie batter into the greased pan. I like to add chocolate chips on top for a prettier surface. The bake time is critical for a fudgy consistency. A minute too long, and the crumbs become dry and cakey as the eggs set. It’s still tasty but not as dense.
To test, when a toothpick is inserted in the center, it should come out with only a few crumbs clinging, but not wet batter. Baking takes about 30 minutes; be sure to rotate the pan halfway through for even doneness.
Let it cool
Step 7: Let the tray cool completely on a wire rack to set the exterior of the brownies and create a thin, crispy surface. This process yields the perfect contrast to the fudgy center.
Make Irish cream icing
Step 8: The brownies are not complete without an Irish cream glaze on top. All you need is powdered sugar and a few tablespoons of Baileys. Whisk until you reach a smooth and pourable consistency. I place the glaze in a plastic piping bag and cut off the tip to make decorating easier.
Drizzle with icing
Step 9: Make any design or pattern you like on the surface. Once the alcohol begins to dry, the glaze will harden in about 10 minutes. If you want a shinier finish, add corn syrup to prevent the sugars from recrystallizing and looking grainy. I use it in my sugar cookie icing for a polished finish.
Step 10: Cut the brownie into 16 small pieces. For larger servings, cut into 8 generous-sized squares.
Flavor variations
- Chocolate: Add your favorite chips like white chocolate, semi-sweet, dark, butterscotch, peanut butter, or mint.
- Irish Cream: The Baileys brand has different flavors like caramel, red velvet, or even mint to switch up the flavor.
- Flavor: Enhance the taste of the brownies with vanilla extract, almond extract, or my family’s favorite spearmint for a chocolate mint flavor!
- Frosting: Instead of a glaze, top with a fluffy Irish cream sugar cookie frosting or cream cheese frosting. Make a Baileys chocolate ganache with chocolate and heavy cream to spread on top.
Serving suggestions
- Irish coffee
- St. Patrick’s Day cookies
- After a baked corned beef dinner
Frequently asked questions
A box mix can be used to make boozy Bailey’s brownies. Read the label carefully to see if the product will be cakey or fudgy. I recommend the fudgy versions. Add the Irish cream to the batter, then make the glaze.
Most of the alcohol will bake off from the batter. It’s okay to serve to children, but I would skip adding the Irish cream glaze on top. Let it be plain, or add a frosting or chocolate drizzle.
Yes! Add whole milk or heavy cream instead of Irish cream and ½ teaspoon of vanilla extract. Adjust the consistency with powdered sugar or milk as needed.
Recipe Science
Keys to a fudgy brownie texture
The melted butter, cacao butter in the chocolate, and eggs provide enough fat and moisture to develop a fudge-like texture. However, gradually fold in the flour. Stir just enough to hydrate the dry particles. Strong gluten bonds form if overmixed, creating a firmer crumb that’s more springy.
Baileys Brownies
Ingredients
Brownie
- 3 ounces unsweetened chocolate, broken into pieces
- 6 tablespoons unsalted butter, cut into 8 pieces
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 3 tablespoons Baileys, or homemade Irish cream
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup white chocolate chips, plus more for topping
- 2 tablespoons semi-sweet chocolate chips, plus more for topping
Icing
- ¾ cup powdered sugar
- 2 tablespoons Baileys Irish Cream
Instructions
- Prepare the Pan – Adjust the oven rack to the lower third position. Preheat to 350ºF (177ºC). Line an 8×8-inch pan with foil. Leave extra foil hanging over the edges to use for grabbing later. Press the foil into the corners and up the sides. Lightly grease with baking spray or vegetable oil and set aside.
- Melt the Chocolate – In a microwave-safe bowl, heat the unsweetened chocolate and butter for 1 minute on high power. Stir until the chocolate melts. If needed, heat for an additional 15 seconds.
- Whisk the Sugar and Liquids – To the bowl of melted chocolate, whisk in the granulated sugar until smooth. Add the eggs, one at a time, whisking after each addition until combined, about 30 seconds per egg. Whisk in the Irish cream, one tablespoon at a time, until combined.
- Combine Dry Ingredients – In a separate medium bowl, whisk the flour, baking soda, and salt.
- Fold in the Flour and Chocolate – Add the flour mixture to the bowl of chocolate in 3 additions. Gently fold with a spatula until the batter is just moistened, with flour streaks just disappearing. Do not overmix. Stir in ¼ cup white chocolate chips and 2 tablespoons semi-sweet chocolate chips.
- Bake – Evenly spread the brownie batter in the prepared baking pan. Sprinkle more chocolate chips on top. Bake until a toothpick inserted into the center comes out with just a few crumbs attached, about 25 to 30 minutes. Rotate the pan halfway through baking.
- Let it Cool – Allow the pan to cool on a wire rack until it reaches room temperature, about 1 to 2 hours. Use the foil sling to lift and remove the brownie from the pan. Discard the foil and place the brownie on a cutting board.
- Make the Icing – In a medium bowl, whisk together powdered sugar and Irish cream until smooth. If needed, adjust the consistency with more powdered sugar or Irish cream.
- Drizzle with Icing – Transfer the icing to a piping bag or small resealable bag. Cut off the tip to create a small opening. Drizzle the icing over the top of the brownies. Allow it to dry and set before cutting, about 10 minutes.
- To Serve – Cut into 16 small or 9 large pieces.
Recipe Video
Notes
- For Non-Alcoholic Icing: Add whole milk instead of Irish cream and ½ teaspoon of vanilla extract.
- Storing: Store the brownies in an airtight container for up to 5 days.
- Shinier Icing: Add 2 teaspoons of corn syrup to the icing mixture. It will dry more glossy.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Anna Leah says
We tried this recipe and loved it’s fudginess! The icing was bonus and made it looked yummy and festive. Easy and perfectly done in a mere 25 minutes! We used milk chocolate chips instead of white chocolate chips because we did not have any but will try it another time. YUM!
Jessica Gavin says
Thrilled to hear that you enjoyed the brownies! Will have to try milk chocolate chips to switch things up.
Beverly Trasatti says
Hi Jessica. Just wanted to respond again to your response to me. My oven that I initially baked the original set of brownies in has a thermostat in it which says the temperature is correct. I also have another oven, which I baked the second batch I tried in. I cut the dark chocolate we use with the butter in half the amount, and did add cocoa powder (1/2 cup) in with the flour. This made the recipe too thick and glumpy this time. In my frustration thinking I would have to throw this recipe out too, I added some boiling water to the mix because on the back of the Hershey’s cocoa container they use hot boiling water to make their cakes, and I had just made tea, so I had some boiling water. This was after I had mixed everything and I thought that I had another disaster on my hands. Guess what? They came out BEAUTIFULLY! The cake part was perfect and the brownies are soooo good, so I am redoing my rating to 5 stars now! I knew you had a good recipe in there, I just had to tweak it to my amateur baking needs! Thank you! Can’t wait to take these in to work today!
Jessica Gavin says
Wow, great job troubleshooting Beverly. I’m so impressed! Make sure to write down that version so you don’t forget when you make the brownies again.
Bev says
I am only giving this a 3 star rating because of my own experience baking these, but truthfully, they had a delicious flavor, and I don’t know if my own execution of the brownies messed them up. I don’t claim to be a great baker, and although I followed the directions perfectly, my common sense told me that there needed to be more flour. They just did not bake all the way for me, and I baked them a lot longer than the recipe said. I would definitely try them though, because in the end, they had a great flavor, and I may just try and make them again using cocoa powder instead of the chocolate bar you break up. Who knows, but the flavor itself is worth trying to make them.
Jessica Gavin says
I appreciate your feedback, Bev! These are definitely more of fudgy brownies, vs. cakey in texture. Let me know how it goes if you make them with more flour or cocoa powder. You mentioned you baked for much longer, have you happened to check your oven temperature recently? It’s should get less dense with prolonged bake time. I’ve had that happen to me when my oven was too high and had to make adjustments. Thanks!
Carley says
Really fudgy and moist! My dad loved them!!!
Jessica Gavin says
Thanks, Carley! Happy to hear the dad enjoyed the brownies too!