Irish Cream Brownies

Bailey’s Irish Cream liqueur is a fabulous combination with chocolate and dresses up these brownies to company level.  I used St. Patrick’s Day as an excuse to bake these lovelies for my book club last night and it’s a recipe that I will definitely repeat.  Dense and fudgey brownies are baked with Bailey’s Irish Cream liqueur added into the batter.  Once they’re completely cooled, they’re frosted with a cream cheese frosting with yet more Irish Cream liqueur and then glazed with a bit more chocolate for decoration.  I had hardly any left over so I may have to make these again before the week is out!

Irish Cream Brownies
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
Fudgey brownies dressed up with Bailey's Irish Cream and cream cheese frosting.
  • For the Brownies:
  • 2 oz. unsweetened chocolate
  • ½ cup unsalted butter
  • ¾ cup sugar
  • 2 eggs
  • 2 Tbsp. Bailey's Irish Cream liqueur
  • ¾ cup all-purpose unbleached flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup mini chocolate chips

  • For the Frosting:
  • 3 oz. cream cheese, softened
  • 1 Tbsp. unsalted butter, softened
  • 2 cups sifted powdered sugar
  • 1 Tbsp. milk (as needed)

  • For the Glaze:
  • ¼ cup semisweet chocolate chips
  • 1 tsp. shortening or butter
  1. Preheat the oven to 350F. Line a 8x8x2 inch baking pan with foil and grease it with baking spray.
  2. Heat the chocolate and butter in a 2 qt. saucepan over low heat to melt, stirring frequently.
  3. Remove pan from stove and stir in the sugar.
  4. Stir in the eggs and the liqueur and beat well.
  5. Add in the dry ingredients and the chocolate chips and stir just until they are incorporated.
  6. Pour the batter into the prepared pan and bake for 18-22 minutes until a toothpick inserted in the middle comes out clean. Be careful not to overbake.
  7. Cool the brownies completely.
  8. Using the foil, lift the brownies out of the pan and place on a plate or cutting board and peel back the foil.
  9. Prepare the frosting by mixing the butter, cream cheese and liqueur together until smooth. Add milk as needed, 1 tsp at a time, to make the frosting a spreadable consistency.
  10. Spread the frosting on top of the cooled brownies.
  11. Make the chocolate glaze by heating the chocolate chips and shortening or butter in a small pan over low heat just until melted and smooth. Drizzle the chocolate mixture over the top of the frosting in a decorative pattern.


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