These fudgy, boozy Baileys brownies are the perfect grown-up dessert. With a layer of Irish cream frosting and Irish cream ganache on top!

A layered baileys brownie with brownie on the bottom, Baileys frosting in the middle and chocolate ganache on top on a white plate.
9×13 Inch Pan

Brownie Layer*
1 cup unsalted butter
8 oz semi-sweet chocolate* chopped
2 cups white sugar
4 large eggs
2 teaspoons vanilla extract
¾ cup cocoa powder
¾ cup all-purpose flour
½ teaspoon salt
Baileys Buttercream
⅔ cup unsalted butter softened
2 ½ cups powdered sugar
3-4 tablespoons Baileys Irish Cream
Chocolate Ganache
8 oz semi-sweet chocolate finely chopped
½ cup Baileys Irish Cream
Brownie Layer
Preheat the oven to 350F (180 Celcius) degrees.
Line a 9×13 inch (23 x 33 cm) metal pan with parchment paper, leaving an overhang around the sides.
Add the butter and chopped chocolate to a large heatproof bowl and microwave for 1-minute intervals on medium power, stirring between each, until melted and smooth.
Remove from the microwave and whisk in the sugar.
Whisk in the eggs 1 at a time, followed by the vanilla extract.
Gently fold in the cocoa powder, flour and salt.
Pour the batter into the prepared pan and bake for 32-37 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
Cool brownies completely before frosting
Baileys Frosting
In a large bowl, beat the butter until soft.
With the mixer on low speed, beat in about ½ cup powdered sugar, followed by 1 tablespoon Baileys.
Repeat the process until the desired sweetness and Baileys flavor is reached. The frosting should be thick
Frost the cooled brownies, trying to make the top flat and smooth. Then place the brownies in the fridge for 20 minutes.
Baileys Ganache
Finely chop the chocolate and plate in a large, heatproof bowl.
Add the Baileys to a liquid measuring cup or heatproof bowl, and microwave until almost boiling.
Pour the hot liquid over the chopped chocolate. Let sit for 2 minutes, then whisk until smooth. If the chocolate isn’t quite melted, microwave on medium power (not high) for 30 seconds and whisk.
Pour the chocolate over the brownies, and spread smooth.
Place in the fridge to harden until firm.
To slice the brownies, remove the pan from the fridge and lift the brownies out of the pan using the overhang of the parchment paper.
Place on a cutting board and slice with a sharp knife. Always cut cold brownies for a smooth cut.
Recipe can be halved and made in an 9×9 or 9×9 inch pan. The bake time for the brownies will be about the same.
Optionally, you can use box mix brownies and follow the instructions on the package for preparing the brownies. Add the Baileys frosting and Baileys ganache as instructed in the recipe.
Semi-sweet chocolate can be replaced by 50-70% dark chocolate. Do not use bittersweet chocolate.
Store brownies in an airtight container in the fridge for up to 5 days.
Calories: 393kcal | Carbohydrates: 45g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 67mg | Potassium: 169mg | Fiber: 3g | Sugar: 37g | Vitamin A: 454IU | Calcium: 25mg | Iron: 2mg

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