I love making these Baileys Irish Cream brownies when I want a rich, chocolatey dessert with a smooth and creamy flavor. The texture stays soft and fudgy, and the Irish cream adds a subtle sweetness that blends perfectly with the chocolate. This is one of those recipes I enjoy baking for gatherings or quiet moments when I want something comforting.
Why You’ll Love This Recipe
I like this recipe because it’s easy to prepare and doesn’t require complicated steps. The brownies come out dense, moist, and full of flavor every time. I also enjoy how the Irish cream enhances the chocolate without overpowering it, making these brownies feel indulgent yet familiar.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Brownie base
1 cup semi-sweet chocolate chips or chopped chocolate
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1/2 cup Irish cream
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
I begin by preheating my oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper.
I melt the butter and chocolate together until smooth, then let the mixture cool slightly.
I stir in the sugar until fully combined.
I add the eggs one at a time, mixing well after each addition.
I pour in the Irish cream and vanilla extract and stir until the batter looks glossy.
I gently fold in the flour, cocoa powder, and salt just until incorporated.
I spread the batter evenly into the prepared pan.
If I want extra richness, I sprinkle chocolate chips over the top.
I bake the brownies for 35 to 40 minutes, until the edges are set and the center is slightly soft.
I allow them to cool completely before slicing.
Servings And Timing
I usually cut this recipe into 16 brownies.
Preparation time is about 20 minutes.
Baking time is approximately 35 to 40 minutes.
Cooling time is at least 30 minutes before serving.
Variations
I sometimes use dark chocolate instead of semi-sweet for a deeper chocolate flavor.
I like adding chopped walnuts or pecans when I want a bit of crunch.
For a sweeter finish, I drizzle a simple glaze made with powdered sugar and a small amount of Irish cream.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 3 days.
If I refrigerate them, they stay fresh for up to 7 days.
When I want to reheat them, I warm individual pieces in the microwave for about 10 to 15 seconds.
FAQs
Can I make these brownies ahead of time?
I often make them a day in advance, and I find the flavor improves after they have time to set.
How do I keep the brownies fudgy?
I make sure not to overbake them and let them finish setting as they cool.
Can I freeze these brownies?
I freeze them once fully cooled, wrapped tightly, for up to 2 months.
What type of pan works best?
I prefer using a 9×13-inch pan for even baking and consistent thickness.
Can I skip the topping?
I sometimes leave it off, and the brownies are still rich and delicious on their own.
Conclusion
I enjoy baking these Baileys Irish Cream brownies because they combine deep chocolate flavor with a smooth, creamy finish. They’re simple to make, easy to store, and always satisfying when I’m craving a homemade dessert that feels special.
Baileys Irish Cream Brownies are rich, fudgy, and infused with smooth Irish cream for an indulgent chocolate treat. Perfect for gatherings or a cozy dessert, these brownies are simple to make and full of flavor.
Total Time:1 hour 10 minutes
Yield:16 brownies
Ingredients
1 cup semi-sweet chocolate chips or chopped chocolate
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1/2 cup Irish cream
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
Optional: 1/2 cup semi-sweet chocolate chips (for topping)
Optional: 2 tablespoons Irish cream (for topping)
Instructions
Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
Melt the butter and chocolate together in a saucepan or microwave-safe bowl until smooth. Let cool slightly.
Stir in the granulated sugar until fully combined.
Add eggs one at a time, mixing well after each addition.
Stir in the Irish cream and vanilla extract until the mixture is glossy.
Fold in the flour, cocoa powder, and salt just until incorporated.
Spread the batter evenly into the prepared pan.
For extra richness, sprinkle chocolate chips over the top and drizzle with Irish cream.
Bake for 35 to 40 minutes, until edges are set and the center is slightly soft.
Allow to cool completely before slicing into squares.
Notes
Use dark chocolate for a deeper chocolate flavor.
Add chopped nuts for texture and crunch.
Don’t overbake to keep the brownies fudgy.
Let the brownies cool fully before slicing for clean edges.
