Description
Rich Baileys Brownies blend Irish cream liqueur with chocolate for an indulgent dessert. Chocolate lovers will savor these fudgy, boozy squares that promise a delightful blend of smooth cream and deep cocoa notes.
Ingredients
Scale
Baileys Brownies
Main Ingredients:
- 8 ounces (226 grams) semi-sweet chocolate, chopped
- 1 cup (227 grams) unsalted butter
- 2 cups (400 grams) white sugar
- 4 large eggs
Flour and Dry Ingredients:
- ¾ cup (90 grams) cocoa powder
- ¾ cup (90 grams) all-purpose flour
- ½ teaspoon salt
Flavor Enhancers:
- 2 teaspoons vanilla extract
Baileys Buttercream:
- ⅔ cup (151 grams) unsalted butter, softened
- 2 ½ cups (300 grams) powdered sugar
- 3–4 tablespoons Baileys Irish Cream
Chocolate Ganache:
- 8 ounces (226 grams) semi-sweet chocolate, finely chopped
- ½ cup (120 milliliters) Baileys Irish Cream
Instructions
- Heat oven to 350°F (180°C) and prepare a 9×13 inch (23×33 centimeters) metal baking pan by lining with parchment paper, creating extended edges for easy removal.
- Create a rich chocolate base by melting unsalted butter and chocolate together in microwave, stirring between 1-minute intervals until completely smooth and glossy.
- Incorporate granulated sugar into the melted chocolate mixture, whisking thoroughly to create a uniform consistency.
- Add eggs individually, mixing well after each addition, then blend in pure vanilla extract to enhance the chocolate flavor profile.
- Gently fold cocoa powder, all-purpose flour, and salt into the wet ingredients, ensuring no dry pockets remain without overmixing.
- Transfer brownie batter into prepared pan, spreading evenly with a spatula, and bake for 32-37 minutes until a toothpick inserted near the center shows minimal moisture.
- Allow brownies to cool completely at room temperature, which helps set the texture and prevents buttercream from melting.
- Prepare Baileys buttercream by softening unsalted butter until creamy and light using an electric mixer.
- Gradually introduce powdered sugar and Baileys Irish Cream liqueur, beating until the frosting reaches a thick, spreadable consistency.
- Spread buttercream evenly across cooled brownies, creating a smooth layer, then refrigerate for 20 minutes to firm up.
- For chocolate ganache, place chopped chocolate in a heatproof bowl.
- Heat Baileys Irish Cream until it reaches near-boiling temperature, then carefully pour over chocolate.
- Allow mixture to rest for 2 minutes, then whisk until achieving a silky, glossy ganache.
- Pour ganache over chilled buttercream, tilting pan to ensure even coverage.
- Refrigerate brownies until ganache sets firmly, approximately 30-45 minutes.
- Remove from refrigerator, lift brownies using parchment paper overhang, and slice into precise squares using a sharp knife.
Notes
- Keep ingredients at room temperature for smoother mixing and better texture.
- Use high-quality dark chocolate for rich, intense brownie flavor.
- Avoid overmixing the brownie batter to prevent tough, dense brownies.
- Chill brownies between layers for clean, defined frosting and ganache.
- Allow brownies to cool completely before adding buttercream to prevent melting.
- Cut brownies with a clean, warm knife for precise, neat slices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 406 kcal
- Sugar: 38 g
- Sodium: 85 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg