Baileys Irish Cream Brownies – Rich, fudgy brownies infused with Baileys Irish Cream and topped with smooth Baileys buttercream frosting.
These Baileys Irish Cream brownies are rich, fudgy, and packed with chocolate flavour. A splash of Baileys adds extra depth and warmth, while the creamy frosting makes them even more indulgent.
Perfect for St. Patrick’s Day, celebrations, or whenever you’re craving a decadent chocolate dessert, these brownies are easy to make and impossible to resist.
Looking for more brownie recipes? Check out my Peanut Butter Cup Brownies, Fudgy Vegan Brownies, and my 3 Ingredient Nutella Brownies.
Ingredient highlights
- Baileys Irish Cream: Adds a smooth, creamy flavour that pairs perfectly with chocolate. Irish cream-flavoured coffee creamer can be used for a non-alcoholic version.
- Cocoa powder: Use unsweetened cocoa powder for a rich chocolate flavour. Dutch-process cocoa works well too.
- Cold eggs: Help create a dense, fudgy brownie texture instead of a cakey crumb.
- Chocolate chips: Add extra richness and pockets of melted chocolate throughout the brownies.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Recipe FAQs
Yes. Replace the Baileys with Irish cream-flavoured coffee creamer or cream with a splash of vanilla extract.
Absolutely. Chopped pecans or walnuts work especially well with the chocolate flavour.
The centre should no longer look jiggly, and a toothpick inserted should come out with a few moist crumbs.
Yes. The brownies are still rich and fudgy on their own, but the frosting adds extra flavour and indulgence.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
TRY THESE
Brownies
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Baileys Irish Cream Brownies
Ingredients
For the Brownies
- 1 ¼ sticks (140g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- ¾ cup (75g) cocoa powder
- ¼ teaspoon salt
- 2 large eggs, cold
- 1 teaspoon vanilla extract
- ⅓ cup (80ml) Baileys Irish Cream
- ½ cup (60g) plain/all-purpose flour
- ½ cup (90g) chocolate chips
For the Frosting
- ½ cup (115g) unsalted butter, room temperature
- 2 cups (250g) icing/powdered sugar
- 2 – 4 tablespoons Baileys Irish Cream
- Sprinkles, optional
Instructions
For the Brownies
- Preheat the oven to 180C/350F/Gas 4. Line an 8×8-inch square baking pan with parchment paper and set aside.
- Place the butter, sugar, cocoa powder, and salt into a large microwave-safe bowl and heat for 30 seconds. Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
- Add the eggs and mix well until combined. Mix in the vanilla and Baileys Irish Cream.
- Fold in the flour until fully combined, then fold in the chocolate chips.
- Pour the batter into the prepared pan and spread out evenly.
- Bake for 35 – 40 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
- Allow to cool completely in the pan on a wire rack before frosting.
For the Frosting
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter until creamy – about 2 minutes.
- Add half of the icing sugar and beat until combined. Add the remaining sugar and beat until combined.
- Add the Baileys Irish Cream and beat until light and fluffy.
- Spread the frosting over the top of the cooled brownies, top with sprinkles, then slice and serve!
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.