Bailey’s Irish Cream Brownies

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These fudgy brownies are infused with Bailey’s Irish Cream liqueur and topped with a creamy Bailey’s glaze that soaks into every bite.

The alcohol mostly bakes off, leaving behind a rich, coffee-and-cream flavor that makes these brownies distinctly adult.

Why You’ll Love It

  • Intensely fudgy texture with a crackly top
  • Sophisticated flavor that stands out from regular brownies
  • Simple one-bowl recipe with no mixer needed
  • The glaze adds extra richness and visual appeal
  • Perfect for St. Patrick’s Day or any celebration

Ingredients

For the Brownies

  • 1/2 cup unsalted butter
  • 8 ounces semi-sweet chocolate, chopped
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup Bailey’s Irish Cream
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt

For the Bailey’s Glaze

  • 1 cup powdered sugar, sifted
  • 2-3 tablespoons Bailey’s Irish Cream
  • 1 tablespoon heavy cream
  • Pinch of salt

Optional Toppings

  • Chocolate shavings
  • Flaky sea salt
  • Chopped hazelnuts
  • Extra drizzle of Bailey’s

Steps

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.

2. Combine the butter and chopped chocolate in a microwave-safe bowl.

3. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth.

4. Alternatively, melt the butter and chocolate together in a double boiler over simmering water.

5. Let the chocolate mixture cool for 5 minutes so it does not scramble the eggs.

6. Whisk the sugar into the chocolate mixture until combined.

7. Add the eggs one at a time, whisking vigorously after each addition until the batter becomes thick and glossy.

8. Stir in the Bailey’s Irish Cream and vanilla extract.

9. Add the flour, cocoa powder, and salt to the bowl.

10. Fold gently with a silicone spatula until just combined—do not overmix.

11. Pour the batter into the prepared pan and spread evenly.

12. Bake for 25-30 minutes for an 8×8 pan or 22-25 minutes for a 9×9 pan.

13. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs attached—not wet batter, but not completely clean either.

14. Let the brownies cool completely in the pan, at least 2 hours, before glazing.

15. For the glaze, whisk together the powdered sugar, Bailey’s, heavy cream, and salt until smooth.

16. The glaze should be thick but pourable—add more Bailey’s for thinner glaze or more powdered sugar for thicker.

17. Drizzle or spread the glaze over the cooled brownies.

18. Let the glaze set for 15-20 minutes before cutting.

19. Use the parchment overhang to lift the brownies out of the pan, then cut into squares with a sharp knife.

Helpful Tips and Substitutions

Use good quality chocolate—the brownies taste only as good as the chocolate you use.

Baking chocolate or chocolate chips both work, but chop bars into small, uniform pieces for even melting.

Cooling the melted chocolate before adding eggs is essential to prevent scrambling.

The vigorous whisking after adding eggs creates that signature shiny, crackly top.

For non-alcoholic brownies, substitute the Bailey’s with 1/4 cup strong brewed coffee plus 1 tablespoon of heavy cream.

Other Irish cream brands work as well if you cannot find Bailey’s.

For extra fudgy brownies, refrigerate for a few hours after baking before cutting.

Lining the pan with parchment makes removal and cutting much easier and cleaner.

A plastic knife cuts brownies more cleanly than a metal one.

Serving Ideas

Serve at room temperature for the best fudgy texture.

Warm individual brownies in the microwave for 10-15 seconds and top with vanilla ice cream.

Pair with a cup of Irish coffee for the ultimate St. Patrick’s Day dessert.

Cut into small squares and serve as part of a dessert platter.

Top each brownie with a small dollop of whipped cream and a dusting of cocoa powder for elegant presentation.

Make-Ahead and Storage

Unglazed brownies can be stored in an airtight container at room temperature for up to 4 days.

Once glazed, store in a single layer in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate glazed brownies for up to 1 week—the glaze will firm up but soften again at room temperature.

Unglazed brownies freeze well for up to 3 months when wrapped tightly in plastic wrap and aluminum foil.

Thaw frozen brownies in the refrigerator overnight, then bring to room temperature before glazing.

Do not freeze brownies with the glaze as it will become soggy when thawed.

The glaze can be made ahead and stored in the refrigerator for up to 1 week—bring to room temperature and stir before using.

In Summary

Bailey’s Irish Cream brownies are a grown-up twist on a classic favorite.

The combination of fudgy chocolate and creamy liqueur flavor is hard to resist.

These brownies elevate any celebration and always get rave reviews.

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