Baileys Brownies

5 from 4 votes

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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.

I don’t typically bake with alcohol, but Baileys Irish Cream is where I’ll happily make the exception. So today, we’re making a triple-layered brownie that’s frosted with fluffy Baileys frosting and has a layer of Baileys chocolate ganache on top. They’re rich, decadent, and definitely adults only.

Warning – these are very rich and you can definitely taste the Baileys. 

The bottom layer of the brownies is your classic, homemade brownie recipe for a 9×13 inch pan. You can easily use a box brownie mix if you want to save time (simply follow the package instructions), or even use your own favorite recipe. Just make sure that your brownies aren’t overly gooey or overly sweet. You want them to be sturdy enough to support the layers on top, and not too sweet since we’re adding frosting and ganache.

The middle layer is a fluffy Irish cream buttercream made with butter, powdered sugar and Baileys. Make sure that your butter is softened to room temperature (but not beginning to melt) and that you sift the powder sugar so there are no lumps.

Pro Tip: The brownies should be fully cooled before frosting. Otherwise, the frosting can melt. Place the frosted brownies back in the fridge for the Baileys buttercream to become a thick layer.

A 9x13 inch pan of Baileys Brownies with chocolate ganache on top photographed from above.

Last but not least, chocolate ganache goes on top. Chocolate ganache is typically made with chocolate and heated cream, but we’re using Irish cream instead. If you prefer a milder Baileys flavor, you could substitute the Baileys for heavy cream, or simply use half Baileys and half heavy cream.

Pro Tip: These brownies should be stored in the fridge. Cold brownies are also easier to cut.

Because these brownies are rich, you only need a small piece. But if you love fudgy, rich, desserts, or a splash of Irish cream in your coffee, you should definitely try these Baileys brownies.

A Baileys brownie with a bite taken out of it to show the 3 layers and fudgy texture.

And if you love Baileys – don’t forge these Baileys cupcakes or this Baileys cheesecake!

A layered baileys brownie with brownie on the bottom, Baileys frosting in the middle and chocolate ganache on top on a white plate.
5 from 4 votes

Baileys Brownies

Prep: 45 minutes
Cook: 35 minutes
Cooling: 4 hours
Total: 5 hours 20 minutes
Servings: 24 brownies
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  • 9x13 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
  • 3/4 cup cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt

Baileys Buttercream

  • 2/3 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 3-4 tablespoons Baileys Irish Cream

Chocolate Ganache

  • 8 oz semi-sweet chocolate, finely chopped
  • 1/2 cup Baileys Irish Cream


Brownie Layer

  • Preheat the oven to 350F (180 Celcius) degrees.
  • Line a 9x13 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 1/2 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 9x9 or 9x9 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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Recipe Rating


  1. 5 stars
    I just made these for Christmas and so far so good, The Icing is very good and just the right amount of Bailey’s. I have them in the fridge waiting for the ganache to harden up. Can you tell me how long this usually takes? Also, how small did you cut the Brownies once hardened? I did cheat using a Fudge Brownie Mix but they turned out great so far. The Bailey’s Buttercream Frosting is really nice,

    1. I typically don’t recommend freezing the the brownies after you’ve added the Baileys middle and chocolate topping. However, the baked and cooled brownies can be frozen (before adding the other layers). Cool them fully, then wrap tightly. Then thaw in the fridge.

  2. 5 stars
    I’ve made these several times, delicious. Everyone loves them. I’ve been using semi sweet chips not bitter, going to try bittersweet this time.

  3. 5 stars
    Followed the recipe exactly and these were a big hit as dessert for a birthday dinner. Very rich so cut in smaller pieces. They cut very well and look great on the plate with the three layers. Flash froze some and vacuum sealed them for later. I used good chocolate—Callebaut Belgium Dark Chocolate from Amazon. I would definitely make them again. Thank you for a great recipe!

  4. 5 stars
    I just made this for St. Patrick’s Day and WOW! This was some of the best brownie I have ever had! I followed Fiona’s simple directions and was able to perfectly execute my first chocolate ganache. The Bailey’s (or any Irish cream brand) flavor was the perfect amount.. not too strong but still clearly there. The brownies were great and so easy! I am so happy with this, I will be saving for future St. Paddy’s Day events! Thank you, Fiona!