Irish Cream Brownies are Fondant Baileys Brownies with a delicious Irish Cream frosting.
If you’ve been looking to make brownies with a little alcohol, you might consider baking these Baileys Irish Cream Brownies. Irish cream is a flavor that lends itself well to adding sweet treats. And the Irish cream paired with chocolate is a delicious idea.
If you’re not into adding some sort of alcohol to your brownies, then this probably isn’t the recipe for you. I have a lot of other brownie recipes that you can enjoy besides this one. But this recipe produces amazing tasting brownies, so I suggest you give it a try!
How to Make Baileys Irish Cream Brownies:
This is a very simple recipe as it is pretty much all made in one bowl. You will use a microwave safe bowl to melt the butter and chocolate together. Then you will let this cool slightly, add the rest of the ingredients (including a good amount of Irish Cream liqueur) and this makes your brownie batter! Brownies are baked for 40 minutes. They will be a bit crunchy on the top. As soon as the brownies come out of the oven, you brush them with a little more Irish cream.
If you don’t like to use the microwave (or don’t have one), you can melt the butter and chocolate in a bowl over a pot of simmering water.
Irish Cream Frosting:
Don’t skip the frosting! It’s a really delicious addition to these brownies. The frosting is made with butter, Irish cream, whipping cream and powdered sugar, and these ingredients are heated together on the stovetop.
You’ll simply scrape the hot frosting off the brownies and spread it around the edges. These Irish cream brownies are easy to get out of the pan. Just grab the parchment paper, lift the entire slice of brownies and place them on a cutting board.
Can you replace Irish cream with other liqueurs?
Yes! Try replacing Kahlua or Amaretto with Irish cream. If you have any other liqueur flavor that you like, you can try that as well. It should be a liqueur that you think tastes great when combined with chocolate.
So bake basted Irish Cream Brownies today and share them with your friends! You taste the Irish cream in the brownies, and the alcohol doesn’t go away when making these brownies … so these should probably be shared with adults only. Enjoy!
Here are a few other brownie recipes you might like to try:
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Irish Cream Brownies
Melting chocolate brownies with the great flavor of Irish cream!
Servings: 25 brownies
- 2½ cups all purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2 cups semi-sweet chocolate chips
- 1 cup (2 sticks) Unsalted butter
- 1½ cups packed light brown sugar
- ½ Cup Irish cream liqueur
- 2 big eggs
FOR TOP BRUSHING:
- 2 soup spoons Irish cream liqueur
- ¼ cup (½ stick) butter
- 2 soup spoons Irish cream liqueur
- 1 teaspoon whipped cream
- 2 cups Granulated sugar, Thames
PREPARE THE BROWNIES:
In a medium bowl, whisk together the flour, salt and baking powder; put aside.
In a large microwave-safe bowl, add the chocolate chips and butter. Microwave in 30 second bursts until butter is melted and chocolate begins to melt too. Whip the chocolate in the butter until it is smooth and smooth. Let cool for a few minutes.
Use an electric mixer to add the sugar, Irish cream and eggs to the chocolate mixture and beat until well combined. Add the dry ingredients and beat just enough to combine.
Scrape the brownie batter into the prepared pan. Bake for 40 minutes, or until the top cracks slightly and a toothpick in the center comes out slightly sticky at the bottom of a toothpick. Remove brownies from oven and immediately brush hot brownies with more Irish cream. Let the brownies cool.
PREPARE FOR ICING:
Place the butter in a saucepan and heat until melted. Remove from the heat and add the Irish cream and whipping cream. Stir in the powdered sugar. Pour the frosting over the brownies and quickly spread the frosting evenly around the edges to completely cover the brownies. Refrigerate until set. Refrigerated brownies are the easiest to cut. Store brownies in a covered container. They are best if consumed within a few days.
Portion: 1leprechaun, Calories: 329kcal, Carbohydrates: 41g, Protein: 3g, Large: 16g, Saturated fat: teng, Cholesterol: 41mg, Sodium: 122mg, Potassium: 128mg, Fiber: 1g, Sugar: 29g, Vitamin A: 321UI, Calcium: 30mg, The iron: 2mg