Rich, boozy Baileys Brownies are a decadent dessert for adults. With a fudgy chocolate base and an Irish cream ganache frosting on top, they are to die for! Made completely from scratch or with a box mix.
We love using Bailey’s Irish Cream in other ways, too. Check out our popular Mudslide cocktail, Irish Coffee, and Bailey’s Chocolate Truffles!
Incredible Baileys Brownies Recipe
These homemade brownies are incredibly rich and fudgy with a deep chocolate flavor. The taste of Baileys really stands out being a part of the brownie itself and also the ganache layer on top – it’s silky smooth and so good, you’ll want to eat it with a spoon. They’re finished with a drizzle of melted chocolate for a pretty presentation and slight contrast of textures. This brownie recipe is what dreams are made of!
Tips for Making Fudgy Brownies
If you want fudgy brownies from scratch, keep these things in mind for the best results:
- All-purpose flour vs. cocoa powder – The more all-purpose flour you use in brownies, the more cake-like they will be in texture and taste. Cocoa powder takes the place of some flour, which creates a more dense and fudgy middle. Plus, cocoa powder actually provides a deeper chocolate flavor.
- Oil vs. butter – Butter helps batter rise and also gives baked goods a caramelized, nutty flavor – which is great for cookies, but I don’t really love that in brownies. So I prefer oil. Oil renders denser, fudge-like brownies and also doesn’t detract from the chocolate flavor.
- A lot of eggs – Eggs are a key ingredient in brownies; they provide structure, binding, and tenderness. I use 5 eggs in this recipe, which is another reason these brownies are so moist and fudgy.
- Use all the sugar – Sugar isn’t just about sweetness; it creates a softer middle because it liquifies as the brownies bake. Use all the sugar for this recipe to achieve optimal results.
How to Make Baileys Irish Cream Brownies
Here’s a brief summary how to make this easy brownie recipe:
(Scroll to the bottom for our easy printable recipe with the complete directions.)
- Make the batter. Whisk together the flour, cocoa powder, sugar, salt, eggs, oil, and Baileys.
- Prep the pan. Line a 9×13 pan with parchment paper with a slight overhang on two sides. Pour the batter into it and smooth out the top.
- Bake. Bake in a 350°F preheated oven until a toothpick inserted 2-inches from the side comes out clean, 23-25 minutes. Let cool completely.
- Make the ganache. Place chocolate chips in a heat proof bowl, set aside. Place the Baileys and heavy cream into a small saucepan, stir occasionally until it just comes to a simmer. Pour this over the chocolate chips and cover the bowl. Let sit for 5 minutes. Whisk until smooth. Let the ganache sit at room temperature until it is firm. (You can also place it in the fridge for about 1 hour.) Then place the ganache into a large bowl with an electric hand mixer or the body of a stand mixer with the whisk attachment and whip until it becomes light and fluffy.
- Frost the brownies. Lift the brownies out of the baking dish by the parchment paper and spread the ganache evenly over the brownies.
- Cut and serve. Cut the brownies into servings, then drizzle with melted dark chocolate. Enjoy!
There are a couple ways to change up this recipe.
- Use a boxed brownie mix. These brownies from scratch are seriously so easy, but if you want to make it even easier, you can use your favorite boxed brownie mix in place of the flour, cocoa powder, and sugar used in this recipe. Just make sure you substitute the water in the boxed mix with an equal amount of Baileys Irish cream and still bake them in a 9×13 pan.
- Vary the topping. You can omit the melted chocolate drizzle on top and replace it with chopped nuts, mini chocolate chips, chocolate sprinkles, or chocolate shavings, if preferred.
- Use melting wafers for the drizzle. I prefer using Ghirardelli melting wafers (or candy melts) for the chocolate drizzle because they melt perfectly in the microwave without any issues and also harden very fast. You can use your favorite chocolate chips, though.
How to Store Brownies
- How long do these brownies last? These brownies will last at room temperature for up to 2 days. Due to the ganache, they will need to be refrigerated after 2 days. Then in the fridge they will be good for up to 5 days total. These are best enjoyed at room temperature so allow them to come up to room temp to enjoy any leftovers.
- Can you freeze brownies? Brownies freeze very well. After cutting them, wrap each square individually in plastic wrap, then transfer to an airtight container or resealable freezer-safe plastic bag for up to 2 months. When ready to thaw, allow them to come to room temperature before unwrapping to prevent them from drying out.
More Chocolate Desserts:
- Chocolate Crinkle Cookies
- Homemade Chocolate Frosting
- Chocolate Mayonnaise Cake
- Homemade Chocolate Sauce
- Easy Chocolate Pie
- Dirty Snowman
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
FOR THE BROWNIES
- 1 3/4 cups all-purpose flour , spooned and leveled
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoon kosher salt
- 5 large eggs
- 1 cup vegetable oil
- 3 tablespoons Baileys Irish Cream
FOR THE BAILEYS GANACHE FROSTING
- 12 ounces semi-sweet chocolate chips
- 4 ounces Baileys Irish cream
- 2 ounces heavy cream
- 2 tablespoons melted dark chocolate melting wafers , optional
- Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper with a slight overhang on two sides. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, sugar, salt, eggs, oil, and Baileys until fully combined.
- Add the batter to the prepared baking dish and smooth out the top. Bake for 23-25 minutes until a toothpick inserted 2-inches from the side comes out clean. Let cool completely.
- While the brownies are cooling, make the ganache: Place the chocolate chips in a medium-sized heat proof bowl, set aside.Place the Baileys and heavy cream into a small saucepan; stir occasionally until it just comes to a simmer. Pour this over the chocolate chips and cover the bowl. Let sit for 5 minutes. Whisk until smooth. Let the ganache sit at room temperature until it is firm. You can also place it in the fridge for about 1 hour.Place the ganache into a large bowl with an electric hand mixer or the body of a stand mixer with the whisk attachment and whip until it becomes light and fluffy.
- Lift the brownies out of the baking dish by the parchment paper and spread the ganache evenly over the top.
- Cut into squares, then drizzle with melted dark chocolate. Serve and enjoy!
Reader Questions and Reviews
These look so good! Can Kahlua be substituted? It’s what I have on hand so thought I’d ask.
Yes, absolutely – yum!