Description
Indulge in these rich and decadent Baileys Brownies, featuring a fudgy chocolate base infused with Baileys Irish Cream and topped with a luscious Baileys cream cheese frosting. Perfect for special occasions or anytime you crave a boozy twist on classic brownies.
Ingredients
Units
Scale
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
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, then lightly spray the parchment with nonstick cooking spray to prevent sticking.
- Melt the butter and mix wet ingredients: In a medium saucepan, melt the butter over medium heat until completely melted. Remove from heat, then whisk in the granulated sugar, cocoa powder, Baileys Irish Cream, and kosher salt until the mixture is smooth and well combined.
- Add eggs and vanilla: Whisk in the eggs and vanilla extract until fully incorporated into the chocolate mixture.
- Combine chocolate chips and flour: Gently whisk in the semisweet chocolate chips and all-purpose flour just until combined, taking care not to overmix to keep the brownies fudgy.
- Bake the brownies: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted near the center comes out almost clean with a few moist crumbs attached. Remove from oven and place on a cooling rack.
- Cool the brownies: Allow the brownies to cool completely in the pan for at least 1 hour before frosting to ensure the frosting sets properly.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and a pinch of kosher salt on medium speed for 3 minutes, scraping down the sides as needed to ensure a smooth mixture.
- Add powdered sugar: Lower the mixer speed to low and gradually incorporate the powdered sugar, scraping down the sides occasionally to mix fully.
- Incorporate Baileys and finish frosting: Add 1 tablespoon of Baileys Irish Cream and beat on low until combined. Increase the speed to medium and beat for another 1 to 2 minutes until the frosting is light, fluffy, and spreadable.
- Frost and serve: Carefully turn the cooled brownies out onto a cutting board. Evenly spread the Baileys frosting over the surface, then cut into 16 squares. Store any leftovers refrigerated for up to 3 days.
Notes
- Use parchment paper for easy removal and clean edges.
- Do not overbake the brownies to maintain their fudgy texture.
- Allow the brownies to cool fully before frosting to prevent melting of the frosting.
- Bring cream cheese and butter to room temperature to ensure smooth frosting.
- Leftover brownies can be refrigerated to keep the frosting fresh.
- For a stronger Baileys flavor, you can add an extra tablespoon of Baileys to the batter, but reduce flour slightly to balance texture.
Nutrition
- Serving Size: 1 brownie (approx. 1/16 of recipe)
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
