Baileys Irish Cream Brownies

How to make Baileys Irish Cream Brownies (Step 1, 2, 3…)

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

Step 2: In a mixing bowl, whisk together the melted butter and sugar until smooth. Add eggs, one at a time, beating well after each addition.

Step 3: Stir in vanilla extract and Baileys Irish Cream.

Step 4: Sift in cocoa powder, flour, salt, and baking powder. Mix until just combined.

Step 5: Pour the brownie batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely.

Step 6: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, Baileys, and vanilla. Beat until light and fluffy.

Step 7: Spread the frosting evenly over the cooled brownie base. Refrigerate to firm up.

Step 8: To make the ganache, heat the cream until just simmering. Pour over chopped chocolate and let sit for 1 minute, then stir until smooth.

Step 9: Pour the ganache over the frosting and spread evenly. Chill until set.

Step 10: Before serving, top with whipped cream and sprinkle with chocolate shavings or chips if desired.

Recipe Variations and Possible Substitutions

• No Alcohol Version: Substitute Baileys with Irish cream-flavored coffee creamer or chocolate milk.
• Extra Rich: Add chocolate chips or chunks to the brownie batter.
• Nutty Twist: Stir in chopped walnuts or pecans for added texture.
• Different Frosting: Swap the Baileys frosting for cream cheese or mocha buttercream for a flavor change.

Storage and Reheating Tips

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze in layers with parchment paper for up to 2 months. Thaw in the fridge.
• Make Ahead: These brownies can be fully prepared a day in advance.
• Reheating: Best served chilled or at room temperature. Reheating is not recommended as it may melt the frosting and ganache.