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.
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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!
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🛒 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!
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
Fudgy Irish Cream Brownies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams in parenthesis DO NOT adjust, you will have to manually do that.
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
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Kathleen says
Oh my goodness, these look gooey-chewy, and maybe a bit boozy! 🙂 Can't wait to try them Tasia!
Tasia says
Thanks Kathleen! I've gotten rave reviews on them.