These fudgy, boozy Baileys brownies are the perfect grown-up dessert. With a layer of Irish cream frosting and Irish cream ganache on top!
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.
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.
- 9x13 Inch Pan
- 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
- ⅔ cup unsalted butter softened
- 2 ½ cups powdered sugar
- 3-4 tablespoons Baileys Irish Cream
- 8 oz semi-sweet chocolate finely chopped
- ½ cup Baileys Irish Cream
- 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
- 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.
- 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.