Description
Deliciously rich and moist Baileys Brownies enhanced with Baileys Irish Cream both in the batter and creamy frosting. These brownies combine the deep chocolate flavor with a hint of smooth Irish cream, perfect for a decadent dessert or special occasion 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
- Preheat and prepare 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 ensure the brownies release easily after baking.
- Melt butter and mix batter: In a medium-sized saucepan, melt the butter over medium heat until fully melted. Remove from heat and immediately whisk in granulated sugar, cocoa powder, Baileys Irish Cream, and kosher salt until the mixture is smooth and combined.
- Add eggs, vanilla, chocolate chips, and flour: Whisk in the eggs and vanilla extract until fully incorporated. Then add the semisweet chocolate chips and all-purpose flour, mixing gently just until everything is combined to avoid overmixing.
- Bake the brownies: Pour and spread the batter evenly into the prepared baking pan. Place in the preheated oven and bake for 22 to 25 minutes or until a toothpick inserted into the center comes out almost clean with a few moist crumbs. Remove from oven and allow the brownies to cool in the pan on a cooling rack for at least 1 hour before frosting.
- Prepare frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, unsalted butter, and a pinch of kosher salt on medium speed for about 3 minutes, scraping down the sides of the bowl as needed for an even texture.
- Add powdered sugar and Baileys Irish Cream: Reduce mixer speed to low and gradually add the powdered sugar while continuing to scrape sides of the bowl. Once combined, add the tablespoon of Baileys Irish Cream and beat on low speed until incorporated. Increase mixer speed to medium and beat for an additional 1 to 2 minutes until the frosting is light, fluffy, and smooth.
- Frost and serve: Carefully turn the cooled brownies onto a cutting board, peel off the parchment paper, and evenly spread the frosting over the top. Cut into 16 equal squares to serve. Store any leftovers refrigerated for up to 3 days to maintain freshness.
Notes
- Ensure the brownies have cooled completely before frosting to prevent the frosting from melting.
- Use room temperature cream cheese and butter for a smoother frosting consistency.
- For a stronger Baileys flavor, you can add an extra tablespoon of Baileys in the batter or frosting, but remember to adjust baking time accordingly.
- Store frosted brownies in an airtight container in the refrigerator to keep them fresh for up to 3 days.
- Parchment paper makes for easy removal and clean edges.
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 280
- Sugar: 24g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
