Ingredients
- For the brownies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup Baileys Irish Cream
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the Baileys frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tablespoons Baileys Irish Cream
- 2 tablespoons unsweetened cocoa powder
- 1–2 tablespoons heavy cream (if needed)
- For the chocolate drizzle:
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Whisk melted butter and granulated sugar together until smooth.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract and Baileys Irish Cream.
- Sift in cocoa powder, flour, salt, and baking powder. Fold gently until just combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 20–25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely.
- For the frosting, beat softened butter until creamy. Gradually mix in powdered sugar and cocoa powder.
- Add Baileys Irish Cream and beat until fluffy. Add heavy cream if needed for spreadable consistency.
- Spread frosting evenly over cooled brownies.
- Melt chocolate chips with heavy cream in 20-second microwave intervals, stirring until smooth. Drizzle over frosted brownies.
- Allow topping to set before slicing into squares.
Notes
- Do not overbake to maintain a fudgy texture.
- Chill brownies before slicing for cleaner cuts.
- Store in an airtight container at room temperature for up to 3 days.
- Unfrosted brownies freeze well for up to 2 months.
- Add nuts or chocolate chips for extra texture if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
