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Baileys Brownies

close up shot of Baileys Brownies stacked on top of each other
With a rich brownie base, fluffy Irish cream buttercream and decadent chocolate ganache, these Baileys brownies are most definitely a treat worth trying
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Table of Contents
  1. BAILEYS BROWNIES INGREDIENTS
  2. HOW TO MAKE THIS BAILEYS BROWNIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

If you love chocolate, if you enjoy Baileys, and if you can’t wait to have dessert, then these triple layer Baileys brownies are for you. Once these rich chocolate brownies are cooled down, they’re topped off with a layer of yummy Irish cream frosting and ganache that will make you want to eat them all at once.

For more recipes celebrating this creamy liqueur, try our Bailey’s and Coffee Ice Cubes and drunken Rudolph.

BAILEYS BROWNIES INGREDIENTS

You’ll need:

For the Brownies

  • 1 package of boxed brownie mix plus the ingredients listed on the box to make the brownies (typically eggs, oil, and water)

PRO TIP:

You can substitute an equal amount of Baileys Irish Cream for the amount of water listed on the box mix instructions.

For the Baileys Buttercream

  • ½ cup salted butter, softened
  • 2½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons Baileys Irish Cream
  • 3-4 tablespoons heavy whipping cream

PRO TIP:

The Baileys is not cooked in the buttercream layer, so there is a small alcohol content in the brownies but it is minimal.

For the Ganache

  • 1 cup semi-sweet chocolate chips 
  • ⅓ cup heavy whipping cream
  • 2 tablespoons Baileys Irish Cream

SUBSTITUTIONS AND ADDITIONS

BAILEYS: Baileys is only one brand of Irish Cream, any brand can be used in this Baileys brownie recipe

Text

HOW TO MAKE THIS BAILEYS BROWNIES RECIPE

PRO TIP:

These fudgy brownies are rich and creamy and so decadent. The Baileys flavor blends seamlessly with the chocolate – we have Baileys in all three layers, but you can, of course, put it in just one or two of the layers. I would recommend including the Baileys in the buttercream frosting layer for the most impact if you don’t want to include it in the other layers.

STEP ONE: Preheat the oven as indicated on the box of brownie mix. Line an 8×8 square pan with parchment paper, spray with cooking spray and set it aside.

STEP TWO: Mix brownie packet with ingredients listed on the package instructions. (We substituted the indicated ¼ cup water for ¼ cup Baileys Irish Cream liqueur in the brownie recipe. 

STEP THREE: Bake brownies in the prepared pan according to the package instructions.

STEP FOUR: Cool brownies completely.

PRO TIP:

The brownies need to be all the way cooled before frosting so that they don’t melt the frosting.  

STEP FIVE: Prepare the buttercream layer by beating together butter, vanilla extract, and powdered sugar in a medium bowl until combined.  

STEP SIX: With the mixer running at low speed, pour two tablespoons of Baileys into the buttercream mixture and continue beating.

STEP SEVEN: Add whipping cream 1 tablespoon at a time while continuously beating until a fluffy, smooth frosting forms.

STEP EIGHT: Use an offset spatula to spread the buttercream in an even layer over the top of the cooled brownies.

STEP NINE: Place brownies in the freezer while you prepare the ganache.

PRO TIP:

If you pop the frosted brownies in the freezer while preparing the ganache, the frosting will firm up so that the ganache can go on smoothly.  

STEP TEN: Combine ⅓ cup heavy cream and 2 tablespoons of Baileys in a heat-safe bowl. Microwave for 45 to 60 seconds until the cream mixture is just coming to a simmer.

STEP ELEVEN: Pour hot cream over 1 cup of chocolate chips. Let sit for 3 to 4 minutes.

STEP TWELVE: Stir the chocolate mixture until a smooth ganache forms.

STEP THIRTEEN: Spread ganache over the chilled, frosted brownies.

STEP FOURTEEN: Allow ganache to set (either on the countertop for 45 to 60 minutes or in the refrigerator for about 15 minutes).

STEP FIFTEEN: Lift brownies from the tray by the flaps of parchment paper. Cut into even squares and serve immediately.

HOW TO SERVE

These brownies are perfect on their own but you could also try them with a scoop of vanilla ice cream on the side. With the Baileys flavors, these would be a delightful adult dessert to serve for St. Patrick’s Day or for the holidays.

STORAGE

IN THE FRIDGE: Store these boozy brownies, covered in plastic wrap or aluminum foil, on the countertop at room temperature or in the refrigerator for 4 to 5 days in an airtight container. 

IN THE FREEZER: You can also freeze these fudge brownies for up to 3 months. Freeze in a single layer and then store with parchment paper between layers.

Devilishly rich and unapologetically chocolatey, that’s how we’d describe these Baileys Irish cream brownies. They’re so decadent, so sweet, and so delicious: they will be a big hit and you’ll find yourself making them again and again! 

FREQUENTLY ASKED QUESTIONS

Can I freeze these brownies?

This perfect dessert freezes really well and can be frozen for up to three months.

Can I make these brownies from scratch?

If you have a favorite brownie recipe, you can certainly make them from scratch instead of using a boxed brownie mix.

Can I leave the Baileys out?

If you wanted to skip the Baileys completely in this recipe, you can. Just use water for the brownies and replace it in the buttercream and ganache with the same amount of cream instead.

MORE RECIPES YOU’LL LOVE

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close up shot of Baileys Brownies stacked on top of each other

Baileys Brownies

5 from 1 vote
With a rich brownie base, fluffy Irish cream buttercream and decadent chocolate ganache, these Baileys brownies are most definitely a treat worth trying
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 55 minutes
Servings 16

Ingredients
  

Brownies

  • 1 box brownie mix plus ingredients listed on the box to make the brownies typically eggs, oil, and water

Baileys Buttercream

  • ½ cup salted butter softened
  • cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons Baileys Irish Cream
  • 3 to 4 tablespoons heavy whipping cream

Ganache

  • 1 cup semi-sweet chocolate chips
  • cup heavy whipping cream
  • 2 tablespoons Baileys Irish Cream

Instructions
 

  • Preheat the oven as indicated on the brownie box. Line an 8×8 square baking pan with parchment paper and set it aside.
  • Mix brownie packet with ingredients listed on the package instructions. (We substituted the indicated ¼ cup water for ¼ cup Baileys Irish Cream liqueur in the brownie recipe.
  • Bake brownies in the prepared pan according to the package instructions.
  • Cool brownies completely.
  • Prepare the buttercream layer by beating together butter, vanilla extract, and powdered sugar in a mixing bowl until combined.
  • With the mixer running at low speed, pour two tablespoons of Baileys into the buttercream mixture and continue beating.
  • Add whipping cream 1 tablespoon at a time while continuously beating until a fluffy, smooth frosting forms.
  • Use an offset spatula to spread the buttercream in an even layer over the top of the cooled brownies.
  • Place brownies in the freezer while you prepare the ganache.
  • Combine ⅓ cup heavy cream and 2 tablespoons of Baileys in a heatproof bowl. Microwave for 45 to 60 seconds until the cream mixture is just coming to a simmer.
  • Pour hot cream over 1 cup of chocolate chips. Let sit for 3 to 4 minutes.
  • Stir the chocolate mixture until a smooth ganache forms.
  • Spread ganache over the chilled, frosted brownies.
  • Allow ganache to set (either on the countertop for 45 to 60 minutes or in the refrigerator for about 15 minutes).
  • Lift brownies from the tray by the flaps of parchment paper. Cut into even squares and serve immediately.

Notes

PRO TIP: You can substitute an equal amount of Baileys Irish Cream for the amount of water listed on the box mix instructions.
 
PRO TIP: The Baileys is not cooked in the buttercream layer, so there is a small alcohol content in the brownies but it is minimal.
 
PRO TIP: These fudgy brownies are rich and creamy and so decadent. The Baileys flavor blends seamlessly with the chocolate – we have Baileys in all three layers, but you can, of course, put it in just one or two of the layers. I would recommend including the Baileys in the buttercream frosting layer for the most impact if you don’t want to include it in the other layers.
 
PRO TIP: The brownies need to be all the way cooled before frosting so that they don’t melt the frosting. 
 
PRO TIP: If you pop the frosted brownies in the freezer while preparing the ganache, the frosting will firm up so that the ganache can go on smoothly.  

Nutrition

Calories: 369kcal | Carbohydrates: 51g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 148mg | Potassium: 72mg | Fiber: 1g | Sugar: 39g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
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    • Layne Kangas says

      Hi, Terri – here are the storage tips, enjoy!
      IN THE FRIDGE: Store these boozy brownies, covered in plastic wrap or aluminum foil, on the countertop at room temperature or in the refrigerator for 4 to 5 days in an airtight container.
      IN THE FREEZER: You can also freeze these fudge brownies for up to 3 months. Freeze in a single layer and then store with parchment paper between layers.

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