Description
Delight in these rich and fudgy Baileys Brownies topped with a creamy Baileys-infused frosting. Combining the smooth, iconic Irish cream liqueur with classic chocolate brownies creates a decadent dessert perfect for any occasion. Moist, chocolaty, and with a subtle hint of Baileys in every bite, these brownies are ideal for impressing guests or treating yourself.
Ingredients
Units
Scale
Baileys Brownies:
- Nonstick cooking spray
- 10 tablespoons unsalted butter, cut into tablespoons
- 1 cup granulated sugar
- 3/4 cup cocoa powder
- 1/4 cup Baileys Irish Cream
- 1/2 teaspoon kosher salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup semisweet chocolate chips
- 1/2 cup all-purpose flour
Frosting:
- 4 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- Pinch kosher salt
- 1 1/2 cups powdered sugar
- 1 tablespoon Baileys Irish Cream
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9×9-inch baking pan with parchment paper and lightly spray the parchment with nonstick cooking spray to ensure easy removal of the brownies later.
- Melt Butter and Mix Wet Ingredients: Place 10 tablespoons of unsalted butter in a medium saucepot and melt over medium heat. Once fully melted, remove from heat and whisk in 1 cup granulated sugar, ¾ cup cocoa powder, ¼ cup Baileys Irish Cream, and ½ teaspoon kosher salt until the mixture is smooth and glossy.
- Add Eggs and Vanilla: Whisk in 2 large eggs and 2 teaspoons vanilla extract until the batter is well combined and slightly thickened.
- Incorporate Chocolate Chips and Flour: Stir in ¾ cup semisweet chocolate chips and ½ cup all-purpose flour. Whisk just until all ingredients are incorporated to avoid overmixing, which can affect the texture.
- Bake the Brownies: Pour the batter evenly into the prepared baking pan and spread it out smoothly. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center comes out almost clean with a few moist crumbs attached. Remove from oven and transfer the pan to a cooling rack.
- Cool Before Frosting: Let the brownies cool completely in the pan for at least one hour to set properly before applying the frosting.
- Make the Frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat 4 ounces room temperature cream cheese, 3 tablespoons unsalted butter, and a pinch of kosher salt on medium speed for 3 minutes, scraping sides as needed to ensure it is smooth.
- Add Powdered Sugar: Reduce the mixer speed to low and gradually add 1 ½ cups powdered sugar, scraping down the bowl occasionally to incorporate all sugar evenly.
- Mix in Baileys: Add 1 tablespoon Baileys Irish Cream and beat on low speed until just incorporated. Then increase the speed to medium and beat for 1 to 2 minutes until the frosting becomes light, fluffy, and spreadable.
- Frost and Serve: Carefully turn the cooled brownies out onto a cutting board. Spread the Baileys frosting evenly over the top. Cut into 16 equal squares for serving.
- Storage: Refrigerate any leftover brownies in an airtight container for up to 3 days to keep the frosting fresh and the brownies moist.
Notes
- Ensure the brownies are fully cooled before frosting to prevent melting or sliding of the frosting.
- The toothpick test should reveal moist crumbs, not wet batter, to ensure fudgy brownies.
- You can substitute Baileys Irish Cream with another Irish cream liqueur or a dairy-free alternative if preferred.
- For easier slicing, refrigerate the brownies for 30 minutes after frosting.
- Store brownies airtight in the fridge to maintain freshness, especially due to the cream cheese frosting.
Nutrition
- Serving Size: 1 brownie (of 16)
- Calories: 310 kcal
- Sugar: 27 g
- Sodium: 130 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
