This Baileys Brownies recipe is made with Irish cream liqueur, cocoa powder, and chocolate chips. These mouthwatering fudgy chocolate brownies are delicious on their own or enjoy one after dinner with a shot of Baileys Irish Cream.
These boozy treats are loaded with baileys flavors making them a big hit with family and friends They are the perfect brownies for St. Patrick's Day celebrations and for the Irish cream lover in your life!
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❤️ Why I Love This Recipe
✔️ These fudgy chocolate brownies are the perfect big batch recipe, making 16 servings!
✔️ This baileys brownie recipe turned out fairly low in calories winning over that store-bought box of brownie mix!
✔️ The best part is baileys fudge brownies are a delightful adult dessert that's sure to make memories!
🥘 Ingredients
Please see the printable recipe card for complete ingredient and measurement listing.
All-purpose flour, sift this before measuring, or stir with a spoon before scooping. Don't over pack or tap the measuring cup.
Unsweetened cocoa, use a good high quality cocoa powder like this one to get the best results.
Semisweet chocolate chips, this is my favorite brand.
Unsalted butter, if you must use salted butter, reduce the amount of salt in the recipe by ½.
Granulated sugar
Large eggs, the size of the egg does matter and using a different sized egg can result in either a dry brownie or overly wet brownie. Also, any eggs added to the batter should be room temperature
Baileys Irish Cream liquor, or an equivalent of your favorite Irish Cream liquor.
Vanilla extract, a good quality pure extract like this one.
🔪 Instructions
- Preheat the oven to 350°.
- Lightly spoon the flour into a dry measuring cup; level with a knife. Combine the flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.
- Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1½ minutes or until the chocolate chips and butter melt, stirring in 30 second intervals. Cool slightly.
- In a large bowl combine the sugar, eggs, baileys Irish cream, and a little vanilla extract, to the melted butter and chocolate mixture, stirring well with a whisk.
- Using a wooden spoon, fold the dry ingredients into the wet ingredients, stirring just until moist.
- Coat an 8-inch square pan with cooking spray or line with parchment paper or aluminum foil.
- Pour batter into the prepared pan and spread in a thin, even layer.
- Bake for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
🙋 Recipe FAQ's
Brownies that sink are usually a result of overmixing. I recommend sticking with a wooden spoon and mix the brownie batter by hand rather than using a hand mixer.
This brownie recipe was adapted from the original recipe to reduce fat and calories while still keeping as much fudgy texture as possible. If you are looking for a super fudgy brownie, check out my recipe for Loaded Peanut Butter Brownies.
It is likely the eggs were not room temperature. A cold egg added to warm or room temperature batter will curdle as a reaction to cold meeting hot.
💭 Tips
- The butter and chocolate can be melted on the stove top, instead of the microwave. Simply add butter and chocolate to a small saucepan on medium-low heat while continuously stirring.
- Line 8-inch pan with parchment paper or aluminum foil in place of cooking spray.
- Use high quality unsweetened cocoa, like this one to make these the best brownies ever!
📖 Variations
- These Irish Cream Brownies would also repurpose well into a cake pop! Just sub the brownie itself for the cake my Irish Cream Cake Pop recipe! The cake pop is originally made with a yellow cake, but there is nothing wrong with using these chocolate brownies instead. Especially if you have some chocolate fans around.
- For a non boozy brownie, substitute heavy cream for the irish cream liqueur and add ½ teaspoon of irish cream extract (I use this brand).
- The fudgy texture of these brownies makes them the perfect brownie base for a baileys cheesecake. Just sub the brownie batter for the crust in this recipe for New York Cheesecake, but be sure to bake the brownie batter first, then top with the cheesecake batter.
- Make a double batch and save the remaining brownie batter for st. patrick's day dessert pancakes!
🍽 Equipment
Measuring cups and measuring spoons to measure the dry and wet ingredients. This is a set that I own that has cups and bowls.
A table knife for leveling the measured ingredients
A small mixing bowl and a large mixing bowl to hold the ingredients
8-inch square pan to bake the brownies in. I like to use this glass baking pan.
Serving Suggestions
These boozy brownies go perfectly with a scoop of vanilla ice cream and a drizzle of liquor for an extra hint of baileys.
Finish with whipping cream or melted chocolate for additional sweetness. You can even mix a little baileys and heavy cream for an extra special whipped topping. In a medium mixing bowl add a couple tablespoons of baileys to a half cup of heavy cream And beat on high until mixture is a whip cream consistency.
Serve with a shot on the side for extra boozy Baileys flavor, or enjoy cold brownies with your favorite cup of coffee!
For some fun, frosted brownies use an offset spatula to spread a thin layer of chocolate fudge frosting or pipe on a swirl of Irish cream frosting!
Sprinkle the top of the brownies with a combination of powdered sugar and espresso powder for for a pretty finish and added coffee flavor!
Storage
Can be stored in an airtight container at room temperature or wrapped in plastic wrap for up to a week.
Will keep in the freezer for up to 3 months.
Related Recipes
Chocolate Irish Cream Coffee Biscotti
Easy Chocolate Fudge with Irish Cream
Chocolate Cupcakes with Bailey's Irish Cream Frosting
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📖 Recipe
Baileys Brownies
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Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup semisweet chocolate chips
- ¼ cup butter
- 1 cup sugar
- 2 large eggs
- ¼ cup Irish Cream liquor
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°.
- Lightly spoon the flour into a dry measuring cup; level with a knife. Combine the flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.
- Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1½ minutes or until the chocolate chips and butter melt, stirring in 30 second intervals. Cool slightly.
- In a medium bowl combine the sugar, eggs, baileys Irish cream, and a little vanilla extract, to the melted butter and chocolate mixture, stirring well with a whisk.
- Using a wooden spoon, fold the dry ingredients into the wet ingredients, stirring just until moist.
- Coat an 8-inch square pan with cooking spray or line with parchment paper or aluminum foil.
- Pour batter into the prepared pan and spread in a thin, even layer.
- Bake for 20 minutes or until a wooden pick inserted in center comes out almost clean with a few moist crumbs clinging to the pick.
- Cool on a wire rack.
marla says
These are so dreamy! Happy St. Patrick's Day!
Sylvie @ Gourmande in the Kitchen says
I'd love one of those brownies right about now, they look so rich and moist!
Valerie @ From Valerie's Kitchen says
Oh yum, these look SO good Shelby! Cooking Light has just got so many amazing recipes. Thanks for sharing.
Andrew's Mom says
Wow!
maggie says
Hi there! These are delicious! I'm featuring them on my blog in a compilation of Irish recipes for St. Paddy's. Thank you!! http://www.nalomakitchen.blogspot.com
Diana's Cocina says
Irish cream , chocolate and only 3 points. I will have 2 please! Did I tell you, Baileys and I are really good friends. LOL!