Bailey’s Irish Cream Brownies

Bailey’s Irish Cream Brownies are my ultimate indulgence. I first stumbled across a similar recipe at a family gathering, where someone brought these delectable bites to share. The rich, fudgy texture combined with the subtle hint of Irish cream liqueur created a dessert that everyone couldn’t stop raving about. Ever since that day, I’ve been on a quest to perfect my version, and trust me, this one is a showstopper! Whether you need a sweet treat for a gathering or simply want to elevate your regular brownie game, these Bailey’s brownies will impress and satisfy.

Why make this recipe?

You have to try these Bailey’s Irish Cream Brownies for several reasons. For starters, they boast an incredible flavor that beautifully balances chocolate and the creamy essence of Irish cream. Plus, they’re super easy to whip up, making them perfect for both seasoned bakers and beginners alike. You’ll find no need to sift through complicated instructions; the entire process is straightforward and lets you create heavenly brownies in under an hour.

This recipe also embraces a budget-friendly approach. You can gather most of the ingredients from your local grocery store without breaking the bank. Kids will adore the fudgy texture and delightful sweetness. You can even involve them in the baking process—it makes for a fun family activity! If you want to impress friends at a potluck or simply indulge on a cozy Friday night, this recipe checks all the boxes.

How to make Bailey’s Irish Cream Brownies

Making these brownies is a delightful experience that should take you about 40 minutes from start to finish. You’ll spend roughly 10 minutes prepping and mixing your ingredients and about 30 minutes baking. You only need a few simple kitchen tools, like a mixing bowl, a whisk, and an 8×8-inch baking pan, to bring this recipe to life. The hardest part is waiting for them to cool before you dive in!

Ingredients :

• 1 cup unsalted butter (227g, I use Kerrygold)
• 2.5 cups granulated sugar (500g, I use Domino)
• 2 tablespoons canola oil (30mL)
• 1 tablespoon vanilla extract
• 5 large eggs (I use Vital Farms)
• 1 cup all-purpose flour (130g, I use King Arthur)
• 1/2 cup Dutch-processed cocoa powder (57g, I use Ghirardelli)
• 1/4 cup black cocoa powder (25g, or additional Dutch-processed)
• 2 tablespoons malted milk powder (20g, optional)
• 3/4 teaspoon salt
• 4 ounces chopped baking chocolate (or 1/2 cup mini semi-sweet chocolate chips)
• 1 cup salted butter (227g, softened, grass-fed recommended)
• 4 cups powdered sugar (520g)
• 2 ounces Irish Cream liqueur (60mL)
• 1 tablespoon vanilla extract
• 4 ounces bittersweet chocolate (113g)
• 3 ounces heavy cream (90mL)
• 2 ounces Irish Cream liqueur (60mL)
• 1 tablespoon salted butter (14g)

Step-by-step directions :

Brownies

1. Preheat your oven to 350°F (175°C). Grease and line your 8×8-inch baking pan with parchment paper.
2. In a large mixing bowl, melt the unsalted butter in the microwave, then add the granulated sugar and canola oil. Whisk everything together until it’s smooth and creamy.
3. Stir in the vanilla extract and eggs, mixing well to combine until the batter becomes glossy.
4. Slowly add the all-purpose flour, Dutch-processed cocoa, black cocoa, malted milk powder, and salt. Stir until the dry ingredients just incorporate with the wet.
5. Fold in the chopped baking chocolate (or mini chocolate chips) until evenly distributed in the batter.
6. Pour the brownie mixture into your prepared pan and spread it evenly.
7. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Once done, let the brownies cool completely in the pan before frosting.

Frosting

1. In a medium bowl, beat the softened salted butter until creamy. Gradually add the powdered sugar and mix until smooth.
2. Pour in the Irish Cream liqueur and vanilla extract. Blend until everything comes together.
3. In another bowl, melt the bittersweet chocolate with the heavy cream. Stir until it’s smooth and glossy.
4. Combine the chocolate mixture with the buttercream, mixing until fully incorporated.
5. Spread the frosting over the cooled brownies, making sure to cover every inch.

How to serve Bailey’s Irish Cream Brownies?

These Bailey’s brownies shine on their own, but you can serve them in delightful ways. Consider dusting them with powdered sugar for a beautiful presentation. Pair them with a scoop of vanilla or coffee ice cream for a decadent dessert experience. If you want extra flair, drizzle some warm chocolate sauce or caramel on top before serving. You can also add fresh berries like raspberries or strawberries on the side to bright up the dish.

How to store Bailey’s Irish Cream Brownies?

If you have leftovers (which is a rarity!), store these brownies in an airtight container. They’ll stay fresh in the fridge for up to 5 days. For longer storage, you can freeze individual brownie squares. Simply wrap them tightly in plastic wrap and place them in a zip-top freezer bag. They’ll remain good for about 3 months. To enjoy, let them thaw at room temperature or pop them in the microwave for a few seconds to warm.

Tips for perfect Bailey’s Irish Cream Brownies

1. Don’t overmix the batter: Once you combine the dry ingredients with the wet, mix just until everything integrates. Overmixing can lead to dense brownies instead of the chewy texture we want.
2. Use good-quality chocolate: The taste of your brownies will greatly depend on the quality of chocolate you choose. Opt for high-quality brands for the best flavor.
3. Let them cool: Patience is key when it comes to letting the brownies cool! If you frost them too soon, the icing will melt and create a gooey mess.
4. Check for doneness: Every oven is different, so start checking your brownies a few minutes before the recommended time. They should still be slightly underbaked for the perfect fudgy texture.

Variations

1. Nutty Delight: Add chopped nuts, like walnuts or pecans, into the brownie mixture for an extra crunch.
2. Peanut Butter Swirl: Swirl in some creamy peanut butter before baking for a delightful twist.
3. Dark Chocolate Lovers: Replace the semi-sweet chocolate and cocoa with extra dark chocolate for a richer flavor.

FAQs about Bailey’s Irish Cream Brownies

Can I substitute the Irish Cream liqueur?
Absolutely! If you prefer a non-alcoholic version, try using coffee concentrate or a coffee-flavored syrup to add a similar depth of flavor without the alcohol.

Why did my brownies turn out dry?
Dry brownies usually result from overbaking them. Each oven runs differently, so make sure to check for doneness a few minutes early. The brownies should still be slightly moist when you take them out of the oven.

Will it work if I reduce the sugar?
You can reduce the sugar slightly, but cutting it too much may change the texture and flavor. The sugar not only sweetens the brownies but also helps with moisture and structure.

Enjoy making these Bailey’s Irish Cream Brownies! You’ll love the process, the smells wafting through your kitchen, and most importantly, the delicious results. Happy baking!

Bailey’s Irish Cream Brownies

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• Author: mohamed175
• Total Time: 40 minutes
• Yield: 16 servings 1x
• Diet: Vegetarian

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Description

Indulge in rich, fudgy brownies infused with the creamy essence of Irish cream liqueur. These easy-to-make treats are perfect for gatherings or a cozy night in.

See also  Lucky Charms Sugar Cookies

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter (227g)
• 2.5 cups granulated sugar (500g)
• 2 tablespoons canola oil (30mL)
• 1 tablespoon vanilla extract
• 5 large eggs
• 1 cup all-purpose flour (130g)
• 1/2 cup Dutch-processed cocoa powder (57g)
• 1/4 cup black cocoa powder (25g)
• 2 tablespoons malted milk powder (20g, optional)
• 3/4 teaspoon salt
• 4 ounces chopped baking chocolate
• 1 cup salted butter (227g, softened)
• 4 cups powdered sugar (520g)
• 2 ounces Irish Cream liqueur (60mL)
• 1 tablespoon vanilla extract
• 4 ounces bittersweet chocolate (113g)
• 3 ounces heavy cream (90mL)
• 2 ounces Irish Cream liqueur (60mL)
• 1 tablespoon salted butter (14g)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and line your 8×8-inch baking pan with parchment paper.
2. Melt the unsalted butter in a large mixing bowl in the microwave, then add the granulated sugar and canola oil. Whisk everything together until it’s smooth and creamy.
3. Stir in the vanilla extract and eggs, mixing well to combine until the batter becomes glossy.
4. Slowly add the all-purpose flour, Dutch-processed cocoa, black cocoa, malted milk powder, and salt. Stir until the dry ingredients just incorporate with the wet.
5. Fold in the chopped baking chocolate (or mini chocolate chips) until evenly distributed in the batter.
6. Pour the brownie mixture into your prepared pan and spread it evenly.
7. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the brownies cool completely in the pan before frosting.
9. Beat the softened salted butter in a medium bowl until creamy. Gradually add the powdered sugar and mix until smooth.
10. Pour in the Irish Cream liqueur and vanilla extract. Blend until everything comes together.
11. Melt the bittersweet chocolate with the heavy cream in another bowl. Stir until it’s smooth and glossy.
12. Combine the chocolate mixture with the buttercream, mixing until fully incorporated.
13. Spread the frosting over the cooled brownies.

Notes

For a nice presentation, dust with powdered sugar or serve with vanilla ice cream. Store in an airtight container in the fridge for up to 5 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Irish

Nutrition

• Serving Size: 1 brownie
• Calories: 350
• Sugar: 30g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 60mg

Keywords: brownies, dessert, Bailey's Irish Cream, easy baking, fudgy brownies