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.

Prep Time30

Cook Time40

Total Time1 10

Course: Brownies & Bars

Cuisine: American

Keyword: brownies, chocolate

Servings: brownies

Calories: 352kcal

Author: Marsha

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!

Notes

Storage: Brownies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week.

Freezing: They also freeze well (without the frosting) for up to 3 months. Thaw overnight in the fridge before topping and serving.

The frosting can also be stored in an airtight container and refrigerated for up to 1 week, or frozen for up to 3 months.

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