Bailey’s Irish Cream Brownies Recipe
Delight in these Bailey’s Irish Cream Brownies, rich, fudgy, and topped with a fluffy chocolate frosting.
Equipment
- oven
- mixing bowl
- whisk
- measuring cups
- measuring spoons
- Greased Baking Pan
Ingredients
Brownie Base
- 1 cup unsalted butter I use Kerrygold
- 2.5 cups granulated sugar I use Domino
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs I use Vital Farms
- 1 cup all-purpose flour I use King Arthur
- 0.5 cup Dutch-processed cocoa powder I use Ghirardelli
- 0.25 cup black cocoa powder or additional Dutch-processed
- 2 tablespoons malted milk powder optional
- 0.75 teaspoon salt
- 4 ounces chopped baking chocolate or 0.5 cup mini semi-sweet chocolate chips
Frosting
- 1 cup salted butter softened, grass-fed recommended
- 4 cups powdered sugar
- 2 ounces Irish Cream liqueur
- 1 tablespoon vanilla extract
- 4 ounces bittersweet chocolate
- 3 ounces heavy cream
- 2 ounces Irish Cream liqueur
- 1 tablespoon salted butter 14g
Instructions
Brownie Base
- Preheat oven to 350°F. Melt butter and chocolate, then stir in sugar, oil, and vanilla. Add eggs one at a time.
- Mix flour, cocoa powders, malted milk, and salt into wet mixture.
- Pour into greased pan and bake for about 40 minutes. Allow to cool.
Frosting
- Beat softened butter with powdered sugar, Irish Cream, and vanilla. Melt bittersweet chocolate with cream and additional liqueur; combine into frosting.
- Spread frosting over cooled brownies. Chill until set.
Notes
Indulge in these irresistible homemade brownies. Each one is generously topped with a luscious layer of fluffy chocolate frosting. Be warned: One bite may leave you craving more. Before you know it, you'll be reaching for a second one!
Nutrition
Serving: 1brownieCalories: 250kcal
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