Bailey’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
Scale
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
