These Chocolate Brownies with Baileys are a decadent twist on the classic brownie recipe, combining the rich, fudgy texture of brownies with the smooth, creamy flavor of Baileys Irish Cream. The result is a luxurious, indulgent treat that’s perfect for any occasion, whether you’re serving them at a gathering or treating yourself to something special.
Once baked, allow the brownies to cool completely in the pan before cutting them into squares. For an added touch, drizzle more Baileys Irish Cream on top or sprinkle with powdered sugar for a beautiful finish.
These Chocolate Brownies with Baileys are rich, indulgent, and full of flavor. The combination of decadent chocolate and the smooth, creamy Baileys creates a luxurious dessert that’s perfect for special occasions, dinner parties, or just when you want a sweet treat to enjoy with a cup of coffee. Whether served on their own or with a scoop of vanilla ice cream, these brownies are sure to become a favorite.
Yes! Baileys adds a rich, creamy flavor with hints of chocolate and vanilla that pairs perfectly with brownies. The alcohol mostly bakes off, leaving behind its signature taste.
They’ll have a subtle Baileys flavor, but the alcohol content evaporates during baking, so you’re left with a smooth, creamy finish—not a strong boozy taste.
If you don’t have Baileys, you can use other Irish cream liqueurs or a mix of heavy cream and a splash of vanilla or espresso extract. However, it won’t replicate the exact flavor.
Yes, once baked, the alcohol content in Baileys is significantly reduced, making it generally safe. However, if you’re concerned, use a Baileys-flavored syrup or non-alcoholic Irish cream alternative.
Dark or semi-sweet chocolate complements Baileys beautifully, balancing the sweetness and enhancing the creamy notes of the liqueur.
Absolutely! A Baileys-infused chocolate ganache or buttercream makes a delicious topping and enhances the flavor of the brownies even more.
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup all-purpose flour sifted
- 1/3 cup cocoa powder unsweetened
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup Baileys Irish Cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a large bowl, mix the melted butter and sugar until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in vanilla extract and Baileys Irish Cream.
- In another bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool in the pan on a wire rack before cutting into squares.
Nutrition
I was skeptical about using Baileys. Instead, I used coffee creamer and they burned! Should have stuck to the recipe. Disappointing.
These brownies are amazing! I added some nuts and they turned out perfect! Can’t believe how easy it was to make!
Just wow. A bit rich for my taste but oh so gooood! Will definitely make again. Thanks for sharing!
YUMMY! These are my new favorite treat, I could eat them all day long! 😍
But are they really that special? I mean, it’s just brownies with a bit of booze, right?
I know right?! They are so gooood! 😋 Can’t wait to have another batch this weekend!
These were too sweet for my taste, maybe less sugar next time.
Is it supposed to be this runny? Mine didn’t set and was more of a pudding 🙁
Nothin special. Tasted just ok. Don’t see what the fuss is about. Maybe I’m not a brownie person.
Not really my thing, too chocolatey. It’s just too rich. 😬
My toothpick came out with totally wet batter at 30 minutes, so I added 5 more. After that, perfect. Next time I’ll check earlier—oven temps vary so much.
Hmm I’m not sure adding 5 more would be right. Wouldn’t that just make them thicker/drier later? Maybe your eggs or flour measurement was off? I bake at 375 and they always come out great, so 350 seems low 🤷♂️
That makes sense—my toothpick always lies with brownies. Moist crumbs = good, but a wet smear at 30 min means the pan or oven runs cool. I’ll start checking closer to 20–22 next time too!
I’m not sure about mixing “until combined” only—mine looked dry at first. I ended up folding gently and it came together. If anyone else has that issue, don’t overmix but don’t panic either.