I love Bailey’s. And I love brownies.
So why on earth it took me this long to try combining the two is crazy!!!
But this week I finally gave this new recipe a try to serve as the dessert for my early St. Patty’s Day feast. I decided to make these brownies plain (sans nuts or an extra chocolate ganache), but honestly, they didn’t need any extra fixings. This recipe is ridiculously delicious!!! The brownies were dense and moist, and I loved extra kick of the dark chocolate I used. But the best part was the subtle (but definitely present!) Irish cream in every bite. Definitely a perfect combination!
So if you love Bailey’s and brownies, do yourself a favor and give these a try pronto! :)
Bailey’s Irish Cream Brownies
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 16-24 servings 1x
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. instant coffee powder (optional)
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- heaping 1/3 cup bittersweet or dark chocolate chips
- 1/4 cup butter
- 2 eggs
- 1 cup sugar
- 1/3 cup Baileys Irish Cream
- 1 tsp. vanilla extract
Instructions
Preheat oven to 350°F. Line an 8×8-inch pan with aluminum foil and lightly spritz with cooking spray; set aside.
In a medium bowl, whisk together flour, cocoa, instant coffee powder, baking soda, and salt until combined. Set aside.
Place chocolate and butter in a large microwave-proof bowl and melt in 30 second spurts, stirring in between each interval until completely melted. Set aside to cool a bit. (Alternatively, melt chocolate and butter in a saucepan set over low heat, stirring frequently until melted. Set aside to cool.)
Once the chocolate mixture is warm (not hot!), add eggs one at a time, whisking constantly to incorporate. Whisk vigorously for about 10 seconds to incorporate fully. Add sugar, vanilla, and Bailey’s and whisk until combined. Add the flour mixture into the chocolate mixture, folding until just combined.
Pour batter into the prepared pan, using a spatula to smooth out the top. Bake at for about 18-20 minutes, or until a toothpick comes out with a few moist crumbs attached. Let cool, and dust with powdered sugar if desired.
Notes
To cut brownies with clean lines, lightly spray your (sharp) knife with cooking spray.
Slightly adapted from The Whimsical Cupcake.
We made this recipe and it came out rather dry and clumpy – the batter was thick to the point that the instruction to pour the batter was impossible, as the batter was still fully solid. Should there have been a step where something like water, oil, or milk is added to the batter? We were very confused by the outcome which did not match the pictures
These Bailey Brownies are a big hit with my family and friends. Can they be frozen if I make a batch ahead
I made these brownies for a party we were attending and they were a HUGE hit! I lightly sprayed the pan with cooking oil and lined it with parchment paper for easy removal. I making another batch right now because we are returning for another pool party and they were requested!
A regular in the dessert/treat rotation!
Do you think I can add pecans to this recipe easily, without ruining the overall taste? Just to add a little texture