Baileys Irish Cream Brownies – Rich, fudgy chocolate brownies infused with Baileys Irish Cream and topped with silky Baileys buttercream frosting! This indulgent dessert is perfect for St. Patrick’s Day or any celebration.
If you enjoy the rich flavour of chocolate with a hint of Irish cream, these Baileys Irish Cream Brownies are a treat worth trying.
With a soft, fudgy texture and a smooth Baileys-infused buttercream frosting, they offer just the right balance of indulgence and sweetness.
Perfect for St. Patrick’s Day or any time you’re in the mood for a little extra flavour, these brownies are easy to make and even easier to enjoy. Whether served with tea, coffee, or on their own, they’re sure to be a delicious addition to your dessert line-up!
Looking for more brownies? Check out my Peanut Butter Cup Brownies, Fudgy Vegan Brownies, and my 3 Ingredient Nutella Brownies.
Ingredient highlights
- Baileys Irish Cream: Adds rich flavour to both the brownie batter and the frosting. You can adjust the amount for a stronger or milder taste.
- Cocoa powder: Use unsweetened cocoa for deep chocolate flavour. Dutch-process cocoa creates an even richer, darker brownie.
- Cold eggs: Help keep the brownies dense and fudgy rather than cakey.
- Chocolate chips: Add pockets of melty chocolate. Chopped chocolate works just as well.
- Icing sugar for the frosting: Helps create a smooth, creamy Baileys buttercream that sets nicely on top.
Find the measurements and full recipe below!
How to make
Baileys Irish Cream Brownies
To make these brownies, simply 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 a 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.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter until creamy.
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!
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.
Substitutions & variations
- Unsalted butter: You can use salted butter if that’s all you have, just reduce or omit the added salt in the recipe.
- Granulated sugar: Brown sugar can also be used here. It adds a deeper, caramel-like sweetness and extra moisture for even fudgier brownies.
- Baileys Irish Cream: If you want a non-alcoholic version, swap Baileys for Irish cream-flavoured coffee creamer or simply use cream with a little vanilla extract.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Recipe FAQs
Yes! Simply replace the Baileys with Irish cream-flavoured coffee creamer or cream with a splash of vanilla extract for a non-alcoholic version.
Absolutely! Chopped pecans, walnuts, or almonds add great texture and pair well with the chocolate and Baileys flavour.
Insert a toothpick into the centre—if it comes out with a few moist crumbs, they’re ready. If it comes out wet with batter, bake for a few more minutes. The centre should also be no longer jiggly, just set.
Of course! The brownies are rich and delicious on their own, but the Baileys buttercream adds an extra layer of flavour and indulgence.
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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.