Description
Decadent and rich Baileys Brownies featuring a fudgy chocolate base infused with Baileys Irish Cream and topped with a creamy Baileys-flavored frosting. Perfect for a special dessert or celebration treat.
Ingredients
Units
Scale
For the Baileys Brownies:
- Nonstick cooking spray
- 10 tablespoons unsalted butter, cut into tablespoons
- 1 cup granulated sugar
- 3/4 cup cocoa powder
- 1/4 cup Baileys Irish Cream
- 1/2 teaspoon kosher salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup semisweet chocolate chips
- 1/2 cup all-purpose flour
For the Frosting:
- 4 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- Pinch kosher salt
- 1 1/2 cups powdered sugar
- 1 tablespoon Baileys Irish Cream
Instructions
- Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9×9 inch baking pan with parchment paper and lightly spray the parchment with nonstick cooking spray to prevent sticking.
- Melt Butter and Mix Ingredients: In a medium saucepot, melt the butter over medium heat until fully liquified. Remove the pot from heat and whisk in the sugar, cocoa powder, Baileys Irish Cream, and kosher salt until the mixture is smooth and combined.
- Add Eggs and Vanilla: Whisk in the eggs and vanilla extract until the batter is fully incorporated and smooth.
- Add Chocolate Chips and Flour: Stir in the semisweet chocolate chips and then whisk in the all-purpose flour just until combined, being careful not to overmix.
- Bake the Brownies: Spread the brownie batter evenly in the prepared baking pan. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center comes out almost clean (a few moist crumbs are good for fudginess). Remove from oven and transfer to a cooling rack. Allow the brownies to cool completely in the pan for at least 1 hour before frosting.
- Make the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and pinch of kosher salt on medium speed for about 3 minutes, scraping down the sides occasionally to create a smooth mixture.
- Add Powdered Sugar and Baileys: Reduce mixer speed to low and gradually add the powdered sugar, scraping down the bowl as needed to combine. Pour in the tablespoon of Baileys Irish Cream and beat on low speed until incorporated. Then increase speed to medium and continue beating for 1 to 2 minutes more until the frosting is light, fluffy, and smooth.
- Frost and Serve: Carefully turn the cooled brownies out onto a cutting board. Evenly spread the Baileys frosting over the top. Cut into 16 equal squares to serve. Store any leftover brownies in the refrigerator for up to 3 days to keep the frosting fresh.
Notes
- Be sure to cool the brownies completely before frosting to prevent the frosting from melting.
- Using parchment paper and nonstick spray ensures easy removal and clean edges.
- For a richer chocolate flavor, use high-quality cocoa powder and semisweet chocolate chips.
- Leftover frosted brownies can be stored in an airtight container refrigerated for up to 3 days.
- Serve brownies at room temperature for best flavor and texture.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 320
- Sugar: 30g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
