These fudgy, boozy Baileys brownies are a grown-up dessert favorite: a brownie base topped with a fluffy Irish cream buttercream and finished with a Baileys chocolate ganache. 
I don’t often bake with alcohol, but Baileys Irish Cream is an exception I’ll happily make. This recipe builds a dense, fudgy brownie in a 9×13 pan, spreads a light Baileys-flavored buttercream over it, and finishes with a glossy Baileys ganache. The result is rich, decadent, and intended for adults.
Warning: these brownies are rich and clearly taste of Baileys.
The brownie layer is a straightforward homemade batter made for a 9×13-inch pan. You can substitute a box mix to save time, but choose one that yields a sturdy, not overly sweet brownie so it will support the frosting and ganache layers.
The middle layer is a fluffy Irish cream buttercream made with softened butter, sifted powdered sugar, and Baileys. Ensure the butter is room temperature (soft but not melting) and sift powdered sugar to avoid lumps.
Pro tip: Frost only after the brownies are completely cooled, otherwise the buttercream can melt. Chill the frosted pan so the buttercream firms up before adding ganache.
The top layer is a chocolate ganache made using Baileys instead of all cream for a pronounced Irish cream flavor. If you prefer a subtler Baileys note, use half Baileys and half heavy cream or only heavy cream.
Storage tip: Store these brownies in the refrigerator. Chilled brownies slice more cleanly.
Because they’re rich, small portions are satisfying. If you enjoy fudgy chocolate desserts or a hit of Irish cream, try these Baileys brownies.
Baileys Brownies
Equipment
- 9×13 inch pan
Ingredients
Brownie Layer*
- 1 cup unsalted butter
- 8 oz semi-sweet chocolate, chopped
- 2 cups white sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
Baileys Buttercream
- 2/3 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 3–4 tablespoons Baileys Irish Cream (adjust to taste)
Chocolate Ganache
- 8 oz semi-sweet chocolate, finely chopped
- 1/2 cup Baileys Irish Cream
Instructions
Brownie Layer
- Preheat oven to 350°F (180°C).
- Line a 9×13-inch metal pan with parchment paper, leaving an overhang.
- Place butter and chopped chocolate in a heatproof bowl. Microwave in 1-minute intervals on medium power, stirring between intervals, until melted and smooth.
- Whisk in the sugar. Add eggs one at a time, whisking after each, then stir in the vanilla.
- Gently fold in the cocoa powder, flour, and salt until combined.
- Pour batter into the prepared pan and bake 32–37 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Cool brownies completely before frosting.
Baileys Frosting
- In a large bowl, beat the softened butter until smooth.
- With the mixer on low, add about 1/2 cup powdered sugar, then 1 tablespoon Baileys. Continue adding powdered sugar and Baileys in small amounts until you reach the desired sweetness and consistency. The frosting should be thick and spreadable.
- Spread the buttercream evenly over the cooled brownies, smoothing the top. Chill the pan in the refrigerator for about 20 minutes to firm the frosting.
Baileys Ganache
- Place finely chopped chocolate in a heatproof bowl.
- Heat the Baileys in a liquid measuring cup or heatproof bowl until it is very hot and nearly boiling.
- Pour the hot Baileys over the chopped chocolate. Let sit 2 minutes, then whisk until smooth. If some chocolate remains unmelted, microwave on medium power for 30 seconds and whisk again.
- Pour the ganache over the chilled buttercream layer and spread to an even layer.
- Refrigerate until the ganache is set and firm.
- To slice, lift the brownies from the pan using the parchment overhang and cut with a sharp knife while cold for clean edges.
Notes
You can halve this recipe and bake in a 9×9-inch pan; bake time will be similar. Box mix brownies can be used—prepare as directed, then top with the Baileys buttercream and ganache.
Semi-sweet chocolate may be replaced with 50–70% dark chocolate. Avoid bittersweet chocolate for best texture and flavor.
Store brownies in an airtight container in the refrigerator for up to 5 days.
Nutrition
Carbohydrates: 45 g,
Protein: 4 g,
Fat: 22 g,
Saturated Fat: 13 g,
Cholesterol: 70 mg,
Sodium: 67 mg,
Potassium: 169 mg,
Fiber: 3 g,
Sugar: 37 g,
Vitamin A: 454 IU,
Calcium: 25 mg,
Iron: 2 mg