Bailey’s Irish Cream Brownies Recipe
Introduction
These Bailey’s Irish Cream Brownies are a decadent twist on a classic favorite, combining rich chocolate with a hint of creamy Irish whiskey flavor. Perfect for celebrations or a cozy treat, they’re fudgy, moist, and irresistibly delicious.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Bailey’s Irish Cream
- Powdered sugar (for dusting)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
- Step 2: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla extract until well combined.
- Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Step 4: Fold in the Bailey’s Irish Cream until evenly incorporated.
- Step 5: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Step 6: Let the brownies cool completely in the pan. Dust with powdered sugar, cut into squares, and enjoy!
Tips & Variations
- For extra richness, use high-quality cocoa powder and real unsweetened cocoa.
- Replace Bailey’s with another cream liqueur or espresso for a different flavor twist.
- To make the brownies extra fudgy, avoid overbaking; check them a few minutes before the time is up.
Storage
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat gently in the microwave before serving to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different alcohol instead of Bailey’s Irish Cream?
Yes, you can substitute Bailey’s with other cream liqueurs like Amarula or even a flavored vodka, but keep in mind the flavor profile will change accordingly.
Will the alcohol cook off during baking?
Most of the alcohol will evaporate during baking, but a slight trace of the flavor remains, giving these brownies their unique taste without strong alcohol intensity.
PrintBailey’s Irish Cream Brownies Recipe
Delight in these rich and fudgy Bailey’s Irish Cream Brownies, combining classic chocolate brownie flavors with the smooth, creamy essence of Bailey’s Irish Cream. Perfect for dessert lovers looking for a boozy twist on a traditional favorite.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Batter
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Bailey’s Irish Cream
Topping
- Powdered sugar (for dusting)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal of the brownies after baking.
- Melt the Butter: In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove the saucepan from heat and stir in the granulated sugar, then beat in the eggs one at a time. Add the vanilla extract and mix until the batter is smooth and well combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add Bailey’s: Fold in the Bailey’s Irish Cream evenly throughout the batter, ensuring a uniform flavor throughout the brownies.
- Bake: Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, indicating fudgy brownies.
- Cool and Serve: Allow the brownies to cool completely in the pan to set properly. Once cooled, dust the top with powdered sugar, cut into squares, and serve.
Notes
- For a more intense chocolate flavor, use Dutch-processed cocoa powder if available.
- To make removal easier, double line the baking pan with parchment paper, leaving an overhang to lift brownies out after cooling.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Bailey’s Irish Cream adds moisture and flavor but does not make the brownies overly boozy; adjust quantity if preferred.
- For an extra touch, sprinkle chopped nuts or chocolate chips into the batter before baking.
Keywords: Baileys brownies, Irish cream brownies, chocolate brownies, fudgy brownies, boozy dessert, easy brownie recipe
