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!
- 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
- Preheat the oven to 350F. Line a 8x8x2 inch baking pan with foil and grease it with baking spray.
- Heat the chocolate and butter in a 2 qt. saucepan over low heat to melt, stirring frequently.
- Remove pan from stove and stir in the sugar.
- Stir in the eggs and the liqueur and beat well.
- Add in the dry ingredients and the chocolate chips and stir just until they are incorporated.
- 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.
- Cool the brownies completely.
- Using the foil, lift the brownies out of the pan and place on a plate or cutting board and peel back the foil.
- 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.
- Spread the frosting on top of the cooled brownies.
- 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.