Baileys 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.
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Chocolate and Irish cream pair nicely to make this Baileys 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 carefully 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.
Unsweetened chocolate bars have a strong cocoa flavor, so there’s no need for additional cocoa powder. The chocolate bar pieces melt with butter to create a silky texture that effortlessly combines with the other ingredients.
To intensify the taste and add various flavors, I mix semi-sweet and white chocolate chips into the batter.
The brownie batter
My favorite fudgy brownies inspired this recipe, but I added Baileys Irish cream liqueur to the batter to kick things up a notch. For the holidays, I make a homemade Irish cream that works nicely in this recipe.
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.
Fold in chocolate chips
Granulated sugar is combined with the chocolate mixture, giving better control over the sweetness level. Fold in a small amount of flour to help the structure while keeping the crumb moist and tender. Gently stir in the chocolate chips right before baking.
To make it easy to remove the brownie bar from the pan, line an 8 by 8-inch pan with foil, then lightly coat it with cooking spray. The overhanging edges make it much easier to lift out.
The bake time is critical for a fudgy consistency. A minute too long, and the crumbs become dry and cakey as the eggs set. 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.
Cool the brownies completely on a wire rack. This process helps set the exterior, creating a thin crispy surface from the batter’s sugar. It’s a beautiful contrast to the fudgy center.
Make Irish cream icing
The brownies are not complete with an Irish cream frosting glazed 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.
You can 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 a small amount of corn syrup to prevent the sugars from recrystallizing and looking grainy. I use it in my sugar cookie icing for a polished finish.
Serve this with
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. If overmixed, strong gluten bonds form, creating a firmer crumb that’s more springy.
- 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
- ¾ cup powdered sugar
- 2 tablespoons Baileys Irish Cream
- Preheat the Oven – Adjust the oven rack to the lower third position. Preheat to 350ºF (177ºC).
- Prepare the Pan – 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 pan's corners and up the sides. Lightly grease with baking spray or vegetable oil and set aside.
- Melt the Chocolate – In a medium 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.
- Make the Batter – 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.In a medium bowl, whisk the flour, baking soda, and salt. Add that to the chocolate mixture 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 white and semi-sweet 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.
- 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.
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.
Tried this recipe?
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