Description
Delight in these rich and fudgy Baileys Brownies, featuring a moist cocoa-infused base enhanced with Baileys Irish Cream and topped with a luscious Baileys cream cheese frosting. Perfectly balanced between chocolatey and creamy, these brownies are ideal for a special treat or dessert with a spirited twist.
Ingredients
Units
Scale
For the 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
For the 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 brownie batter: Preheat your oven to 350°F (175°C). Line the bottom of a 9×9-inch baking pan with parchment paper and lightly spray the paper with nonstick cooking spray to prevent sticking. In a medium saucepan, melt the 10 tablespoons of butter over medium heat until fully melted. Remove the pan from heat and whisk in the granulated sugar, cocoa powder, Baileys Irish Cream, and kosher salt until the mixture is smooth and consistent.
- Incorporate eggs and dry ingredients: Add the eggs and vanilla extract to the cocoa mixture, whisking until well combined. Then fold in the semisweet chocolate chips and all-purpose flour, stirring just until everything is incorporated—avoid overmixing to keep the brownies tender.
- Bake the brownies: Pour and spread the batter evenly into your prepared baking pan. Place in the oven and bake for 22 to 25 minutes. The brownies are done when a toothpick inserted in the center comes out almost clean but with a few moist crumbs. Remove from oven and transfer the pan to a cooling rack. Let the brownies cool completely in the pan for at least 1 hour before applying frosting.
- Make the Baileys frosting: Using a stand mixer fitted with the paddle attachment, beat together the cream cheese, unsalted butter, and a pinch of kosher salt on medium speed for about 3 minutes, scraping down the bowl occasionally to ensure even mixing. Then reduce the speed to low and gradually add the powdered sugar, continuing to scrape the sides to avoid lumps.
- Incorporate the Baileys Irish Cream and finish frosting: Add 1 tablespoon of Baileys Irish Cream to the frosting mixture and beat on low speed until fully incorporated. Increase the mixer speed to medium and beat for 1 to 2 more minutes until the frosting is light, airy, and fluffy.
- Assemble and serve: Carefully remove the cooled brownies from the pan using the parchment paper. Spread the finished Baileys frosting evenly over the top. Cut into 16 squares for serving. Any leftover brownies should be refrigerated and enjoyed within 3 days for best freshness.
Notes
- Ensure the brownies cool completely before frosting to prevent the frosting from melting.
- For easier cutting, chill the brownies for about 30 minutes after frosting.
- You can substitute Baileys with another Irish cream or coffee liqueur if desired.
- Store the brownies in an airtight container in the refrigerator for up to 3 days.
- Use high-quality cocoa powder and chocolate chips for the best flavor.
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 60 mg
