Chocolate caramel slice have an egg free brown sugar shortbread layered with a homemade caramel filling and a soft chocolate ganache topping.  These yummy dessert squares are simple to make and are pure indulgence! They do take a little time to cool between adding the layers, but the extra time is worth it.

This post was originally published in August of 2019 and has been updated with helpful success tips and new photos. The recipe for the chocolate layer is slightly different, but the rest of the recipe remains the same.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Chocolate caramel slice came about as a bit of an accident. I had been experimenting with different crusts. When I attempted this brown sugar shortbread crust for a pie, it basically fell apart on me. The flavor was so good though that I set it aside thinking we'd just crumble it on ice cream or something.

Then I remembered that I had whiskey vanilla caramel sauce sitting in the refrigerator. I am a complete sucker for shortbread and caramel so I pressed the shortbread into a baking pan and topped it with the caramel sauce. It was just begging for a layer of chocolate over the whole top! 

When Mr. two sugar bugs tried one he declared them, "the best thing you've created yet". Let me tell you, that's quite a compliment! This yummy recipe takes a bit more time to come together than some of my recipes, but it's still simple to make.

💬 what is caramel slice?

Caramel slice is a treat that originated in Australia and New Zealand. It has a shortbread base, caramel filling and a chocolate topping. Variations are also called caramel shortbread, caramel squares and millionaire's shortbread. It seems that a traditional caramel slice has a caramel layer made from sweetened condensed milk and golden syrup.

I'm going in a slightly different direction with a true homemade caramel sauce without condensed milk. This means that the caramel slice bars are going to be a little messy. As in you are definitely going to need a napkin messy. And be prepared to lick your fingers. 😉

🛒 ingredient notes

I adjusted the original recipe by using chocolate ganache for a softer chocolate topping.  The recipe card below has the original chocolate layer option in the notes.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Caramel sauce ~ for a traditional caramel, use the caramel from my caramel slice brownies. My cookie butter caramel can also be used.

Brown sugar ~ I like dark brown sugar, but light brown can be substituted.

Chocolate ~ Use a chocolate bar and chop it into small pieces to create the simple ganache. I like milk chocolate, but a semi-sweet chocolate would also work here.

🥣 how to make

First you will make the homemade caramel. In my family, we like this recipe with Whiskey Vanilla Caramel Sauce. If you prefer a less messy caramel layer, or one without alcohol, use the homemade caramel from this caramel cookie recipe.  The homemade caramel sauce needs to be room temperature before you add it to the baked shortbread layer.

Then prepare an 8x8 pan by lining it with parchment paper.

Next you will make the shortbread base. You will whip the butter, kosher salt and brown sugar until it's light and fluffy.

Then with the mixer on low, add the flour one tablespoon at a time. You might be tempted to dump in all the flour at once, but don't rush this process. It will take 3 minutes to incorporate all of the flour.

Once the dough has come together, press it into a parchment lined 8x8 baking pan. The dough is a bit sticky so I like to use a butter wrapper to press the dough into the pan. 

Bake the shortbread base until lightly browned at the edges and allow it to cool completely. You can place the shortbread in the refrigerator to speed up the cooling process, if you desire.

Then pour the homemade caramel sauce over the cooled shortbread layer. Place the pan in the refrigerator until the caramel sauce firms up. This can take 30-60 minutes.

Finally, melt the chocolate with the heavy cream to create the ganache. Milk or dark chocolate both work wonderfully in this recipe. Then pour the melted chocolate over the caramel layer and smooth it with a spatula. If you want to see how to make this easy design, see my orange creamsicle bars tutorial. Allow the chocolate to cool and firm up in the refrigerator.

🔪 how to cut into squares

• Use the parchment paper to pull the bars out of the baking pan before slicing them.
• Use a warm, but dry knife to make the cuts.
• Score the chocolate lightly prior to making the actual cut.
• Wipe the knife clean between cuts.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Chocolate Caramel Slice. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

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Chocolate Caramel Slice

Chocolate caramel slice has an egg-free brown sugar shortbread, homemade caramel and soft ganache topping. Simple, rich and worth the wait!

Prep Time30 minutes mins

Cook Time20 minutes mins

Chill Time2 hours hrs

Total Time2 hours hrs 50 minutes mins

Course: Bars and Brownies

Cuisine: American

Keyword: caramel shortbread, caramel slice, millionaire's bars

Servings: 16 large or 20-24 smaller bars

Calories: 176kcal

Author: Tasia

Equipment

• KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• KitchenAid KHM512BM 5 Speed Hand Mixer, Black Matte
• USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Ingredients

• Whiskey Vanilla Caramel Sauce* full recipe
• 12 tablespoons unsalted butter slightly softened (170g)
• ¼ cup brown sugar packed (50g)
• ¼ teaspoon kosher salt
• 1 ½ cups all-purpose flour (188g)

chocolate ganache**

• 4 ounces milk chocolate chopped small (113g)
• 3 tablespoons heavy cream (45g)

Instructions

• Make a full recipe of Whiskey Vanilla Caramel Sauce, allow to cool to room temperature.*
• Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allow some overhang on the sides so you can easily remove the bars from the pan. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, whip the butter (12 tablespoons/170g), brown sugar (¼ cup/50g) and kosher salt (¼ teaspoon) on medium high (speed 6 on KitchenAid) until light and fluffy, about 3-4 minutes.
• Once the butter and brown sugar are light and fluffy, scrape up and down the sides of the mixing bowl. Then with the mixer on low speed (stir on KitchenAid), add the flour (1 ½ cups/188g) one tablespoon at a time. Stopping about halfway through to scrape up and down the sides of the mixing bowl. Don't be tempted to speed this process up. It will take about 3 minutes to fully incorporate.
• Press the dough into the prepared pan. The dough is a little sticky so I use an empty butter paper to press it into the pan. Bake for 20 minutes, until the edges are just lightly beginning to brown. Allow to cool completely before adding the caramel. (I often stick it in the refrigerator to speed this process up)
• Pour the caramel sauce over the cooled crust and allow to set before adding the chocolate layer. (I stick it in the refrigerator for 30-60 minutes)

chocolate ganache topping

• Melt chocolate (4 ounces/113g) and heavy cream (3 tablespoons/45g) together in a double boiler, stirring until completely melted. Pour over caramel layer and place in the refrigerator to cool completely.
• Use the parchment paper to lift the bars out of the pan and cut into squares. I find using a warm, but dry, knife helps to get clean cuts. I also wipe my knife between cuts to keep the slices clean.

Notes

* Whiskey Vanilla Caramel Sauce can be replaced with Homemade Salted Caramel. The Whiskey Vanilla Caramel Sauce is thinner and doesn't firm up as much as Homemade Salted Caramel. Caramel sauce can be made up to several days before making this recipe, just allow it to come to a pourable consistency before using.

**The original recipe called for 6 ounces of chocolate and 2 teaspoons of coconut oil.

Store in an airtight container in the refrigerator for up to one week.

The bars can be frozen for up to three months. Allow to defrost in the refrigerator overnight.

Nutrition

Serving: 1 bar | Calories: 176kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 41mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 304IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg

These blueberry crumble bars have a soft, buttery shortbread, a jammy blueberry filling and a golden crumble topping that adds just the right amount of texture.  This no egg recipe uses a shortbread base that doubles as the oat crumb topping.  About 10 minutes of prep time and 40 minutes to bake.  You will have this classic homemade dessert ready in under an hour.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a busy mama and self taught baker, cookie bar recipes save me all the time! The shortbread base comes together quickly, the blueberry layer gets all bubbly and irresistible when baked and the crumb topping?  It gives bakery vibes without much effort!  So whether you are baking for a weekend treat or for sharing with friends, these cookie bars have the best crumbly goodness you want in a homemade treat.

This recipe is essentially my raspberry crumble cookies in dessert bar form. Much like my blueberry blondies and blueberry almond cake, this recipe is a great way to turn fresh blueberries into dessert. If you want to serve them with breakfast, I don't think anyone would complain!

🫐 ingredients notes and substitutions

I wanted the shortbread crumble to be the star in this recipe.  If you wanted to add some lemon, I would add 1 tablespoon lemon juice or zest with the blueberry and cornstarch layer. A drizzle of melted white chocolate would also be delicious over the top of the baked bars.

I also debated having you bake the base first, followed by the blueberry layer and shortbread crumble topping. But I bet you are as busy as I am and want to just put a dessert in the oven and be done, right? Oh, and did I mention the butter is cold from the refrigerator? Perfect for those of us that don't always plan ahead!

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Blueberries ~ I used fresh blueberries.  I did not test with frozen blueberries, but suspect it might make the bars soggy.
• Cornstarch ~ the secret ingredient that creates the jam-like blueberry layer.
• Almond extract ~ my taste testers enjoyed the extra flavor with the addition of almond extract. If you don't have it or don't care for it, it can be left out or substituted with vanilla.
• Quick oats ~ making the crumble topping with oats, adds more texture to the crumb topping.  If you don’t have them, they can be left out with no other changes.

🥣 how to make in photos

Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper.

In a stand mixer with the paddle attachment, mix together the flour, kosher salt and sugar on low until combined, about 30 seconds. Then add the cold and cubed butter.

Mix on low for 1 minute. Then add the vanilla and almond extracts and mix on low another 2-3 minutes.

The dough will be very crumbly at this point and not actually look like a cookie dough at all.

Now use your (clean) hands to grab the dough and clump it together. You are not going for a fully cohesive dough, but you should have a mixture of larger and smaller clumps of dough.

Press ⅔ of the shortbread dough into an even layer in the prepared pan.

In a bowl, toss together the washed and dried blueberries, cornstarch and granulated sugar.

Then spread the blueberry mixture over the shortbread base.

Place the remaining shortbread dough back in the mixer bowl. Add the quick oats and mix on low about 30 seconds until the oats are dispersed in the dough. Then sprinkle the crumb topping over the blueberry layer.

Bake in the preheated oven until lightly golden, about 35-40 minutes.

Let the bars cool on a wire rack for 15 minutes. Then place in the refrigerator to cool completely.

👩🏻‍🍳 tips for the best blueberry crumb bars

Line the baking pan with parchment paper for easy removal.

Allow the bars to cool completely before slicing. I recommend letting them cool on a wire rack for 15-20 minutes and then placing the pan in the refrigerator to cool completely.

For the blueberry crumble bars, I recommend baking in a light colored 8x8 baking pan. Dark pans absorb more heat and can cause the edges to burn while the middle is undercooked.  Glass pans also distribute the heat differently and can have similar results to dark colored baking pans.  If baking in glass, it’s recommended to lower the temperature by 25°F and bake for a few minutes longer.

Remember your oven is different from mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.  

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Simple Blueberry Crumble Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

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5 from 1 vote

Simple Blueberry Crumble Bars

These blueberry crumble bars have a buttery shortbread crust, jammy filling and oat crumb topping.  A no egg recipe ready in under an hour.

Prep Time10 minutes mins

Cook Time40 minutes mins

Chill Time1 hour hr

Course: Bars and Brownies, Dessert

Cuisine: American

Keyword: blueberries, crumble topping, shortbread

Servings: 16 bars

Calories: 235kcal

Author: Tasia

Ingredients

shortbread

• 2 ⅓ cups all-purpose flour (292g)
• ¼ teaspoon kosher salt
• ⅔ cup granulated sugar (133g)
• 1 cup unsalted butter cold and cut in small cubes (226g)
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract*

blueberry filling

• 1 pint fresh blueberries (2 cups/290g)
• 2 teaspoons cornstarch
• ¼ cup granulated sugar (50g)
• 3 tablespoons quick oats (21g)

crumble topping

Instructions

• Preheat oven to 350°F and line an 8x8 pan with parchment paper.

For the shortbread:

• In a stand mixer with the paddle attachment, mix together the flour (2 ⅓ cups/292g), kosher salt (¼ teaspoon) and sugar (⅔ cup/133g) on low until combined, about 30 seconds.
• Add the small cubes of cold, unsalted butter (1 cup/226g) and mix on low (stir or speed 2 on a KitchenAid mixer) for 1 minute. Then add the vanilla (1 teaspoon) and almond (½ teaspoon) extracts and mix on low another 2-3 minutes. The dough will be very crumbly at this point and not actually look like a cookie dough at all.
• Now use your (clean) hands to grab the dough and clump it together. You are not going for a fully cohesive dough, but you should have a mixture of larger and smaller clumps of dough.
• Press ⅔ of the shortbread dough into an even layer in the prepared pan (it is about 435g dough)

For the blueberry filling:

• In a bowl, toss together the washed and dried blueberries (1 pint/~2 cups/290g), 2 teaspoons cornstarch and ¼ cup granulated sugar. Then spread the blueberry mixture over the shortbread base.

For the crumble topping:

• Place the remaining shortbread dough (about 217g) back in the mixer bowl. Add the quick oats (⅓ cup/21g) and mix on low about 30 seconds until the oats are dispersed in the dough.
• Sprinkle the crumb topping over the blueberry layer.
• Bake in the preheated oven until lightly golden, about 35-40 minutes.
• Allow the blueberry crumble bars to cool on a wire rack for 15 minutes, then move to the refrigerator to finish cooling, about 45 minutes more.

Notes

*You can omit the almond extract or substitute it with an equal amount of vanilla.

The quick oats can be left out of the crumble with no other changes.  If you only have old-fashioned oats, I would give them a quick blitz in a food processor or high speed blender to make them finer.

I recommend baking in a light colored 8x8 baking pan. Dark pans absorb more heat and can cause the edges to burn while the middle is undercooked.  Glass pans also distribute the heat differently and can have similar results to dark colored baking pans.  If baking in glass, it’s recommended to lower the temperature by 25°F and bake for a few minutes longer.

Blueberry crumble bars should be stored in an airtight container in the refrigerator for up to five days.  They can also be frozen for up to two months.  

Nutrition

Serving: 1 bar | Calories: 235kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 39mg | Potassium: 51mg | Fiber: 1g | Sugar: 15g | Vitamin A: 371IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

Orange creamsicle bars are a taste of pure nostalgia! The easy dessert bars have orange zest, a chewy texture and the best white chocolate orange glaze. No mixer is needed and they bake in an 8x8 pan. Then a simple ganache ties together this citrusy orange and creamy vanilla dream bar. They will make your inner child smile!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a busy mama and self taught baker, I find dessert bars super simple to make when you don’t have a lot of time. 

Much like my lemon blondies, you will love the soft and fudgy texture and the fact that the blondies mix up in one bowl without a mixer. The white chocolate ganache brings the creamy vanilla flavor and it does require another bowl. The flavor is just like the creamsicle flavor in my orange creamsicle cookies.

When little e taste tested a bar, her eyes rolled back and she said, “how do you make this taste just like an orange creamsicle popsicle?” I consider that a win! 

You can watch me create the EASY design on the creamy ganache topping in the video.

🍊 ingredients notes

• Oranges ~ for the best flavor, use fresh (washed and dried) oranges for the zest and orange juice. Orange zest provides a ton of flavor without adding extra liquid to the dessert bars recipe. Once the oranges are zested, squeeze them for the fresh juice. I used both navel oranges and honey bell oranges to test this recipe.
• Sugar ~ granulated or white sugar is needed to help the blondie bars shine with orange flavor, while confectioners’ sugar adds to the soft texture.  
• White chocolate ~ the white chocolate brings a big part of the creamy vanilla flavor. I tested using Ghirardelli white chocolate chips and a chopped block of Callebaut white chocolate. White chocolate chips are not created equal, so I cannot guarantee that any other brand of chips will work in this recipe.

🥣 how to make orange cream bars from scratch

Preheat the oven to 350°F and line an 8x8 pan with parchment paper.

In a medium to large bowl, whisk together the melted butter, granulated sugar, confectioners' sugar and kosher salt until well combined. The mixture will get thick and it should take about 1 minute.

Then add the eggs and vanilla. Scrape up and down the bowl as needed and whisk until combined, about 1 minute.

Now add the orange juice and orange zest and whisk until well combined.

Next add the all-purpose flour and mix until the batter fully comes together.

Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer.

Bake until the edges have barely browned and a tester in the center comes out with just a few moist crumbs. It will be very light in color. Allow to cool in the pan on a wire cooling rack.

Once the orange creamsicle bars are cool, make the white chocolate ganache icing.

Then smooth the icing over the cooled blondies and allow to set.

👩🏻‍🍳 tips for the best dessert bars

I know I am a broken record, but measure your ingredients correctly. I recommend the spoon and level method for measuring flour. Fluff the flour in its container, then spoon into a measuring cup and level it off with the flat side of a knife. For less dishes to wash, use a food scale this is the scale that I use and love. 

This recipe for orange cream bars makes chewy and fudgy dessert bars. To create this texture, be sure to not over mix the batter and don’t over bake! It's better to err on the side of less done than over done. The bars will firm up and continue to cook as they cool. If you like a more soft, gooey center, bake for a minute or two less.

For the best creamsicle bars, I recommend baking in a light colored 8x8 baking pan. Dark pans absorb more heat and can cause the edges to burn while the middle is undercooked. Glass pans also distribute the heat differently and can have similar results to dark colored baking pans. If baking in glass, it’s recommended to lower the temperature by 25°F and bake for a few minutes longer.

Remember your oven is different from mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.  

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Dreamy Orange Creamsicle Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

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Dreamy Orange Creamsicle Bars

Orange creamsicle bars are nostalgic treats with orange zest, chewy texture and citrusy white chocolate ganache icing.  No mixer needed!

Prep Time5 minutes mins

Cook Time15 minutes mins

cooling time1 hour hr

Course: Dessert, Snacks

Cuisine: American

Keyword: bar cookies

Servings: 16 bars

Calories: 185kcal

Author: Tasia

Ingredients

orange blondies

• ½ cup unsalted butter melted (113g)
• ½ cup granulated sugar (100g)
• ½ cup confectioners' sugar (60g)
• ¼ teaspoon kosher salt
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange juice (15mL)
• 2 tablespoons orange zest from 2 large oranges
• 1 ¼ cup all-purpose flour (157g)
• white chocolate orange ganache
• 4 ounces white chocolate* chopped small (114g)
• 2 ounces whipping cream** (60g)
• 1 tablespoon orange zest from one large orange

Instructions

orange blondies

• Preheat oven to 350°F and line a 8x8 baking pan with parchment paper.
• In a medium to large bowl, whisk together the melted butter (½ cup/113g), granulated sugar (½ cup/100g), confectioners' sugar (½ cup/60g) and kosher salt (¼ teaspoon) until well combined. The mixture will get thick and it should take about 1 minute.
• Then add the eggs (2 large) and vanilla (1 teaspoon). Scrape up and down the bowl as needed and whisk until combined, about 1 minute.
• Now add the orange juice (1 tablespoon/15mL) and orange zest (2 tablespoons/from 2 large oranges) and whisk until well combined.
• Next add the all-purpose flour (1 ¼ cup/157g) and mix until the batter fully comes together.
• Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer.
• Bake for 15-18 minutes or until the edges have barely browned and a tester in the center comes out with just a few moist crumbs. It will be very light in color. For a gooey texture, bake for 15 minutes. Allow to cool in the pan on a wire cooling rack.

white chocolate orange ganache

• Add the white chocolate chips or chopped white chocolate (4 ounces/114g) to a glass or metal bowl and set aside. I've only tested this recipe with Ghirardelli white chocolate chips or a quality white chocolate baking bar.
• Heat the heavy cream (2 ounces/60g) in a small saucepan over low heat until it’s bubbling at the edges and is hot, but do not bring it to a boil. Pour the hot cream over the white chocolate and let it sit about two minutes before stirring it into a smooth ganache.*** Once most of the chocolate has melted into the ganache, add the orange zest (1 tablespoon) and continue stirring until smooth.
• Smooth the icing over the cooled blondies and allow to set.
• Then use the parchment to pull the bars out of the pan and cut into desired sizes.

Notes

Orange creamsicle bars will stay fresh in an airtight container at room temperature for up to 3 days. They can also be stored in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature. They also freeze well for up to three months; allow to defrost before serving.

I recommend a light colored metal baking pan. If baking in a glass pan, it’s recommended to lower the temperature by 25°F and the bake time will also increase.

*This recipe was tested with Ghirardelli white chocolate chips and Callebaut white chocolate. Please know white chocolate baking chips are NOT created equally! I suspect Guittard and Trader Joe's white chocolate chips would work as a fine substitute, but I haven't tested them. Chopped white chocolate baking bars can also be used.

**Use whipping cream or heavy cream with a minimum of 30% fat.

***If the white chocolate ganache does not become completely smooth, the cream was likely not hot enough. Place the bowl over a simmering pot of water, being careful to not get any water in the ganache and rewarm it, stirring continuously until the mixture is smooth.

If you only have salted butter, eliminate the kosher salt.

If you only have table salt, start with half the amount of salt.

 

Nutrition

Serving: 1 bar | Calories: 185kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 53mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 268IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

These decadent, Irish cream brownies are rich and fudgy.  Layered with a subtle hint of liqueur that makes every bite feel a bit special.  They come together with melted butter, milk chocolate and semi-sweet chocolate chips.  With about 20 minutes of prep and 30 minutes to bake, they are easy to prepare.  The hardest part is waiting for them to cool so you can add a thick layer of Baileys Irish Cream frosting!  If you love a really good brownie recipe that is made from scratch, this one is going to steal your heart.

This post was originally published in March of 2019 and has been updated with helpful success tips and new photos. The recipe remains the same, although the preparation has been simplified.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

The brownie base is deeply chocolatey and perfectly chewy with just enough Baileys to add flavor without being overwhelming. And the dreamy frosting is creamy and made without cream cheese so the Irish cream flavor can truly shine. It’s the kind of brownie dessert that feels bakery-worthy, but comes together easily in your own kitchen.

Since I know you are busy, like me, I simplified the preparation from the original version. Simple = less dishes to wash and I think we can all get on board with that! So whether you are baking for St. Patrick’s Day, sharing with friends, or just treating yourself on a random Tuesday, these Baileys brownies are a classic with a grown up spin.

When I am baking these Baileys brownies, it often makes me lean into all the Irish inspired treats. I’ll mix up a batch of no chill St. Patrick’s Day sugar cookies, something with a little festive sparkle, while the brownies cool on the counter. And Irish soda bread muffins are close behind. They are quick and hearty and perfect with a smear of butter and a cup of coffee. If I am really into it, I'll also make these Baileys Cupcakes. Before I know it, I’ve got a cozy little spread just ready to be shared!

🛒 ingredients for homemade brownies that shine

This recipe is an adaptation from Ina Garten’s outrageous brownies with a boozy twist! 

Ina’s recipe is a bit overwhelming on the chocolate for me. I find using more milk chocolate helps to balance the richness.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Chocolate ~ using melted chocolate creates a dense and fudgy crumb.  Use a milk chocolate baking bar. I like Callebaut, Ghiradhelli and Trader Joe’s pound plus.  Semi-sweet chocolate chips also get mixed into the batter for more richness.

Irish cream liqueur ~ adds depth and flavor to the brownies. I use Baileys or Carolans.  The liqueur is used in both the brownies and frosting.

🍫 how to make in photos

Preheat the oven to 350° F.

Line a 9x9 baking pan with parchment paper. Butter the parchment paper and set aside.  Alternatively, you can butter and flour your 9x9 pan, but parchment paper is my preferred method.

Melt together the butter, 2 ounces of semisweet chocolate, 6 ounces of milk chocolate and kosher salt in a medium bowl over simmering water. I find melting the butter first and then adding the chocolate works best.

Once the butter and chocolate mixture is removed from the simmering water, add the Irish cream liquor and mix well. Allow to cool slightly.

Add the sugar, eggs and vanilla and stir together with a wooden spoon or spatula. Stir in the butter and melted chocolate mixture and allow to cool to room temperature.

Now add the baking powder and stir to combine. Then add ½ cup of flour and combine.

In a small bowl, toss the semi-sweet chocolate chips with 2 tablespoons of the flour. (This step helps keep the chocolate chips from sinking to the bottom of the batter). Then add the chocolate chip/flour mixture to the chocolate batter.

Pour batter into the prepared baking pan. Drop the pan on the counter a couple times to release any air bubbles.

Bake for 20 minutes, then drop the baking sheet against the oven shelf to force air to escape from between the pan and brownie batter. Bake an additional 15-20 minutes, or until a toothpick comes out mostly clean. Be careful not to overbake.

Cool completely. If you need to speed the cooling process, once the pan has cooled enough that you can pick it up bare-handed, you can place the pan in the freezer for 20-30 minutes.

🥣 how to make Irish cream frosting 

With the paddle attachment on a stand mixer, or with a hand-held mixer, cream the butter for 2-3 minutes.

Scrape up and down the sides of your bowl and add one cup/120g of the confectioners' sugar. Mix on low speed until all the sugar is incorporated. Turn the mixer up to medium high and beat for about 1 minute. Scrape up and down the sides of the bowl again.

Add the second cup of confectioners' sugar/120g and 3 tablespoons of Irish Cream liquor. Mix on low speed until thoroughly incorporated and then beat on medium high to high for about 2 minutes more, until buttercream is light and fluffy. 

Then spread the frosting over the cooled Irish cream brownies.

✨ few tips for success 

Chop the chocolate into fine pieces (I like using a serrated knife) so it melts more quickly.

Remember your oven is different from mine and baking times may vary slightly. If you want fudgy brownies, don’t over bake them!

Chilled brownies are easier to cut into pretty slices.  Use a sharp knife and wipe it clean between each cut.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Fudgy Irish Cream Brownies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking! 

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5 from 1 vote

Fudgy Irish Cream Brownies

Easy Irish Cream brownies made from scratch with Baileys Irish Cream liqueur and topped with a creamy frosting. Fudgy, indulgent and irresistible!

Prep Time20 minutes mins

Cook Time28 minutes mins

Cooling Time1 hour hr

Course: Dessert, Snacks

Cuisine: American

Keyword: baileys, boozy, brownies, fudgy, irish cream, st patrick's day

Servings: 25 brownies

Calories: 287kcal

Author: Tasia

Ingredients

Irish Cream Brownies:

• ½ pound unsalted butter (226g)
• 8 ounces semisweet chocolate chips (227g) divided
• 6 ounces milk chocolate (170g) chopped
• ½ teaspoon kosher salt
• ⅓ cup Irish Cream liquor such as Baileys or Carolans
• 3 large or extra large eggs
• 1 tablespoon pure vanilla extract
• 1 cup plus 2 tablespoons granulated sugar (225g)
• ½ cup plus 2 tablespoons all-purpose flour (62g + 16g) divided
• 1 ½ teaspoons baking powder

Irish Cream Buttercream:

• ¼ pound unsalted butter (113g) room temperature
• 2 cups confectioners' sugar (240g)
• 3 tablespoons Irish Cream liquor (45mL)

Instructions

To make the Irish Cream Brownies

• Preheat oven to 350° F.
• Line a 9x9 baking pan with parchment paper. Butter the parchment paper and set aside.  Alternatively, you can butter and flour your 9x9 pan, but parchment paper is my preferred method.
  
• Melt together the butter (1 cup/226g), 2 ounces of semisweet chocolate, 6 ounces of milk chocolate and kosher salt (½ teaspoon) in a medium bowl over simmering water. I find melting the butter first and then adding the chocolate works best. Once the butter and chocolate mixture is removed from the simmering water, add the Irish cream liquor and mix well. Allow to cool slightly.
• Add the sugar (1 cup+2 tablespoons/225g), eggs (3 large or extra large) and vanilla (1 tablespoon) and stir together with a wooden spoon or spatula and allow to cool to room temperature.
• Now add the baking powder (1 ½ teaspoons) and stir to combine. Then add the ½ cup of flour and combine with your wooden spoon or spatula.
• In a small bowl, toss 6 ounces of semi-sweet chocolate chips with 2 tablespoons /16g of the flour. (This step helps keep the chocolate chips from sinking to the bottom of the batter). Then add the chocolate chip/flour mixture to the chocolate batter.
• Pour batter into the prepared baking pan. Drop the pan on the counter a couple times to release any air bubbles.
• Bake for 20 minutes, then drop the baking sheet against the oven shelf to force air to escape from between the pan and brownie batter. Bake an additional 15-20 minutes, or until a toothpick comes out mostly clean. Be careful not to overbake.
• Cool completely. If you need to speed the cooling process, once the pan has cooled enough that you can pick it up bare-handed, you can place the pan in the freezer for 20-30 minutes.
• Once fully cooled, frost with the Irish Cream Buttercream.

To make the Irish Cream Buttercream:

• With the paddle attachment on a stand mixer, or with a hand-held mixer, cream the butter (½ cup/113g) for 2-3 minutes. Scrape up and down the sides of your bowl and add one cup/120g of the confectioners' sugar. Mix on low speed until all the sugar is incorporated. Turn mixer up to medium high and beat for about 1 minute. Scrape up and down the sides of the bowl again.
• Add the second cup of confectioners' sugar/120g and 3 tablespoons of Irish Cream liquor. Mix on low speed until thoroughly incorporated and then beat on medium high to high for about 2 minutes more, until buttercream is light and fluffy. Then spread the frosting over the cooled Irish cream brownies.
• I like to refrigerate the brownies once frosted to allow the bars and buttercream to firm up. Once cold, use a sharp knife to cut into desired size squares. I find using a sharp knife and wiping the knife clean between cuts give you neat and even cuts.

Notes

I like to refrigerate the brownies after frosted to allow the bars and buttercream to firm up.

Once cold, use a sharp knife to cut into desired size squares. I find using a sharp knife and wiping the knife clean between cuts give you neat and even cuts.

I store the brownies in an airtight container in the refrigerator.  The Irish cream brownies also freeze well for up to three months.

Recipe adapted from Ina Garten’s Outrageous Brownies

Nutrition

Serving: 1brownie | Calories: 287kcal | Carbohydrates: 30g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 83mg | Potassium: 86mg | Fiber: 1g | Sugar: 25g | Vitamin A: 373IU | Calcium: 28mg | Iron: 1mg