Description
Decadent Baileys Brownies featuring a rich chocolate base infused with Baileys Irish Cream and topped with a creamy Baileys-flavored frosting. These brownies combine the perfect balance of fudgy texture and smooth, boozy sweetness, ideal for dessert lovers seeking an indulgent treat with a festive twist.
Ingredients
Units
Scale
For the 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
For the 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
- Preheat and Prepare: Preheat your oven to 350 degrees F. Line a 9×9 inch baking pan with parchment paper and lightly spray the parchment with nonstick cooking spray to ensure the brownies don’t stick.
- Melt Butter and Mix Wet Ingredients: In a medium saucepan, melt 10 tablespoons of unsalted butter over medium heat until fully liquefied. 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.
- Add Eggs and Vanilla: Whisk in 2 large eggs and 2 teaspoons vanilla extract until fully incorporated for a smooth batter.
- Incorporate Chocolate Chips and Flour: Add ¾ cup semisweet chocolate chips and ½ cup all-purpose flour. Gently whisk just until everything is combined, careful not to overmix to keep brownies fudgy.
- Bake the Brownies: Pour and spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted near the center comes out mostly clean but still moist with a few crumbs.
- Cool the Brownies: Remove the pan from the oven and place it on a cooling rack. Let the brownies cool in the pan completely for at least 1 hour before frosting to ensure the frosting spreads smoothly.
- Prepare the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat 4 ounces cream cheese, 3 tablespoons unsalted butter, and a pinch of kosher salt on medium speed for 3 minutes, scraping down the sides occasionally, until creamy and smooth.
- Add Powdered Sugar and Baileys: Reduce mixer speed to low and gradually add 1 ½ cups powdered sugar, scraping sides as needed. Then add 1 tablespoon Baileys Irish Cream and beat on low until incorporated.
- Whip Frosting Light and Fluffy: Increase speed to medium and beat for 1 to 2 minutes until the frosting becomes light and fluffy.
- Frost and Serve: Turn the cooled brownies out onto a cutting board. Evenly spread the Baileys frosting over the surface. Cut into 16 squares for serving. Refrigerate any leftover brownies for up to 3 days to keep them fresh.
Notes
- Ensure the brownies are completely cooled before frosting to prevent melting and sliding of the frosting.
- Use high-quality cocoa powder and chocolate chips for richer flavor and texture.
- You can substitute Baileys Irish Cream with another cream liqueur if preferred, but it will alter the flavor slightly.
- If you don’t have a stand mixer, a hand mixer or vigorous hand beating will also work for the frosting.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and use a non-dairy Baileys-style liqueur.
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
