I love these brownies because they combine deep chocolate flavor with the creamy, slightly boozy warmth of Baileys Irish Cream. The brownie base is dense and chocolatey, while the frosting adds a luscious layer that’s both silky and decadent. With just a splash of Baileys in both the batter and the frosting, these brownies feel a little more grown-up and indulgent — perfect for holidays, parties, or a cozy weekend treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Brownie Base 1/2 cup unsalted butter, melted 1 cup granulated sugar 2 large eggs 1/3 cup Baileys Irish Cream 1/2 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1/4 teaspoon salt
Frosting 1/4 cup unsalted butter, softened 1 1/2 cups powdered sugar 2 tablespoons Baileys Irish Cream 1 to 2 tablespoons heavy cream, as needed
Optional Chocolate Drizzle 1/4 cup semi-sweet chocolate chips, melted
Directions
I preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
In a large bowl, I whisk together the melted butter and granulated sugar until smooth. Then I add the eggs one at a time, mixing well after each. I stir in the Baileys until it’s fully incorporated.
In another bowl, I sift together the flour, cocoa powder, and salt. I gradually fold the dry ingredients into the wet mixture, mixing until just combined — I’m careful not to overmix for that perfect fudgy texture.
I pour the batter into the prepared pan, spreading it evenly, and bake for 20–25 minutes. I check doneness with a toothpick — it should come out with moist crumbs but not wet batter.
Once baked, I let the brownies cool completely in the pan before frosting.
For the frosting, I beat the softened butter until creamy, then gradually add powdered sugar. I pour in the Baileys and mix until smooth, adding a bit of heavy cream to get the right spreadable consistency.
I spread the frosting evenly over the cooled brownies. For an extra touch, I drizzle melted chocolate over the top in a zig-zag pattern.
I let the frosting set before slicing for clean, perfect squares.
Extra Chocolatey: I mix chocolate chips into the brownie batter for gooey pockets of chocolate.
Nutty Addition: Chopped walnuts or pecans add crunch and pair well with the rich flavor.
Mocha Flavor: A teaspoon of instant espresso powder enhances the chocolate and complements the Baileys.
Gluten-Free Option: I use a 1:1 gluten-free baking flour blend in place of the all-purpose flour.
Mini Brownies: I bake these in a mini muffin tin for bite-sized treats — great for parties.
Storage/Reheating
I store the brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If I want to serve them warm, I microwave individual pieces for about 10 seconds — just enough to soften the brownie without melting the frosting too much.
FAQs
Can I use a different type of cream liqueur?
Yes, I can substitute Baileys with any cream liqueur I like, such as Kahlúa or RumChata. The flavor profile may change slightly but still works beautifully.
Can I make these brownies alcohol-free?
To make them non-alcoholic, I replace the Baileys with heavy cream and a splash of vanilla extract. The flavor is still rich and delicious.
How do I get clean cuts when slicing?
I always let the frosting set completely, then use a sharp knife dipped in hot water and wiped dry between each cut for neat edges.
Can I freeze these brownies?
Yes, I freeze them (frosted or unfrosted) by wrapping individual squares tightly in plastic wrap and placing them in an airtight container. They keep well for up to 2 months.
What type of cocoa powder should I use?
I use unsweetened natural cocoa powder for best results. Dutch-processed can also work but may create a slightly different texture.
Conclusion
These Baileys Irish Cream Brownies are rich, fudgy, and topped with a silky spiked frosting that takes them over the top. I make them when I want to treat myself — or impress friends — with something easy yet luxurious. With their perfect texture and grown-up flavor, they’re always a crowd-pleaser.
These rich, fudgy brownies are infused with Baileys Irish Cream and topped with a silky chocolate frosting. A decadent dessert perfect for chocolate lovers and special occasions.
Author:Sarah
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:16 servings (1 batch = 16 brownie squares)
Category:Desserts & Sweets
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
→ Brownie Base
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1/3 cup Baileys Irish Cream
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
→ Frosting
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
2 tablespoons Baileys Irish Cream
1 to 2 tablespoons heavy cream (as needed for texture)
→ Optional Chocolate Drizzle
1/4 cup semi-sweet chocolate chips, melted
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a large bowl, whisk melted butter and sugar until smooth. Beat in eggs, one at a time. Stir in Baileys Irish Cream.
In a separate bowl, sift together flour, cocoa powder, and salt. Fold into wet ingredients until just combined. Do not overmix.
Pour batter into prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick comes out with moist crumbs. Let cool completely.
For frosting, beat butter until creamy. Gradually add powdered sugar, then beat in Baileys Irish Cream. Add heavy cream as needed until smooth and spreadable.
Spread frosting over cooled brownies. Drizzle melted chocolate chips over the top if desired.
Let frosting set, then slice into 16 squares and serve.
Notes
Cool brownies fully before frosting to avoid melting the topping.
For a decorative look, drizzle melted chocolate in a zig-zag pattern using a piping bag or spoon.
Store brownies covered in the fridge for up to 5 days. Bring to room temperature before serving for best texture.
