Baileys Irish Cream Brownies

Creamy, chocolatey, and just boozy enough to feel indulgent, these Baileys Irish Cream Brownies are the dessert you’ll reach for when you want something comforting with a grown-up twist. Imagine fudgy brownie squares infused with the smooth, coffee-and-cream notes of Baileys—rich without being overpowering, and delightfully simple to make. Fun fact: Baileys was created in Ireland in 1974 as one of the first cream liqueurs, and its mixability makes it a natural baking companion for brownies.

This recipe is special because it balances ease and elegance. It takes less than an hour from start to finish, uses pantry-friendly ingredients, and is family-friendly (you can leave out the liqueur for kids or substitute a little extra milk). If you love kitchen classics, these compare nicely to a simple chocolate sheet cake on the blog—same crowd-pleasing chocolate comfort, but with an adult-friendly flavor boost. Grab your mixing bowl and let’s get baking!

What is Baileys Irish Cream Brownies?

What’s in a name? Baileys Irish Cream Brownies are exactly what they sound like: classic fudgy brownies with Baileys Irish Cream folded into the batter for a smooth, boozy undertone. Curious where the name came from—space aliens, a mad scientist, or just someone who loved combining liqueur and chocolate? Probably the last one. Who knew that adding a touch of Irish cream could make a brownie feel like a cozy pub dessert?

There’s a playful truth to the old saying “the way to a man’s heart is through his stomach.” Whether you’re baking for a partner, a friend, or your own comfort, these brownies make a strong case for dessert diplomacy. Give them a try and let the aroma do the convincing.

Why You’ll Love This

• Rich, fudgy texture: The Baileys melts into the batter and creates a silky, moist crumb that stays tender even after cooling. Each bite offers deep chocolate flavor with a creamy, slightly boozy finish.
• Budget-friendly and homemade: Making these at home costs far less than buying specialty bakery brownies. You can use basic pantry staples plus a half cup of Baileys to transform the flavor without breaking the bank.
• Versatile toppings and add-ins: Add chopped toasted nuts, a chocolate drizzle, or a sprinkle of flaky sea salt for contrast. The simple base is a canvas for whatever your tastebuds crave.

If you enjoyed the simplicity of our classic chocolate chip cookie recipe, you’ll find the same comfort here—familiar, reliable, and easy to customize. Now preheat that oven and let’s make brownies!

How to Make

Quick Overview

This is an easy, satisfying brownie recipe that mixes quickly in one bowl and bakes in about 20–25 minutes. Preparation is straightforward: melt butter, whisk in sugar and eggs, stir in Baileys, combine dry ingredients, then bake. Expect fudgy centers with a slight crust on top and a hint of Irish cream flavor throughout. Total time: about 35–40 minutes (10 minutes prep, 20–25 minutes bake, plus cooling).

Ingredients

• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup Baileys Irish Cream, room temperature
• 1 cup all-purpose flour, measured and leveled
• 1/3 cup unsweetened cocoa powder, sifted if lumpy
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Optional toppings or mix-ins (choose any): 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips, flaky sea salt for sprinkling

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan. Lightly line with parchment if you want easy removal.
2. In a mixing bowl, combine the melted butter and sugar until well mixed. Whisk for about 30 seconds until smooth and slightly shiny.
3. Add the eggs one at a time, mixing well after each addition. Beat until the mixture is uniform and a bit lighter in color.
4. Stir in the Baileys Irish Cream. Mix gently until fully incorporated; the batter will become silky.
5. In a separate bowl, mix together the flour, cocoa powder, salt, and baking powder. Whisk to remove lumps and evenly distribute the leavening.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix—stop when you no longer see flour streaks.
7. Pour the batter into the prepared baking pan and spread it evenly with a spatula. If using mix-ins, fold them in before pouring.
8. Bake for 20-25 minutes, or until a toothpick comes out slightly moist but not wet. Start checking at 18 minutes to avoid overbaking.
9. Let it cool before cutting into squares and serving. Cooling helps the brownies set for clean slices.

What to Serve With

• Fresh whipped cream or a scoop of vanilla ice cream for contrast and temperature play.
• A drizzle of chocolate ganache or salted caramel sauce for extra decadence.
• Fresh berries or a lightly dressed mixed green salad to balance the richness.
• Coffee or an espresso martini for a grown-up pairing, or hot cocoa for a family-friendly option.

Top Tips for Perfecting

• Substitute and adjust: For a non-alcoholic version, replace Baileys with 1/2 cup whole milk plus 1 teaspoon vanilla extract. Use melted dark chocolate in place of cocoa for a deeper flavor.
• Baking time: Check early—ovens vary. Aim for a slightly moist center; overbaking dries brownies.
• Temperature matters: Bring eggs and Baileys to room temperature to help the batter emulsify and produce a smoother texture.
• Don’t overmix: Stir until combined. Overworking the batter can make brownies cakey instead of fudgy.
• Flavor boost: Fold in a tablespoon of instant espresso powder with the dry ingredients to amplify chocolate notes.

Storing and Reheating Tips

• Refrigeration: Store cooled brownies in an airtight container at room temperature for up to 3 days. If your kitchen is warm or you added perishable toppings, refrigerate for up to 5 days.
• Freezing: Individually wrap squares in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
• Reheating: Warm a brownie in the microwave for 10–15 seconds to revive that just-baked softness. For a crisper top and warm interior, reheat in a 325°F oven for 5–7 minutes.

FAQs

Can I make these alcohol-free for kids or non-drinkers?
Yes—substitute the Baileys with 1/2 cup whole milk plus 1 teaspoon vanilla extract, or use a non-alcoholic Irish cream alternative.

Can I double the recipe for a larger pan?
Yes. To make a 9×13 inch pan, double the ingredients and check baking time at about 25–30 minutes; a toothpick should come out slightly moist.

How do I know when the brownies are done?
They’re done when a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. The top should have a thin shiny crust.

Can I add mix-ins like nuts or chocolate chips?
Absolutely. Fold up to 1/2 cup of chopped nuts or chips into the batter before pouring into the pan for added texture.

Why did my brownies turn out cakey instead of fudgy?
You may have overmixed the batter, overbaked them, or used too much flour. Measure flour accurately and stop mixing as soon as ingredients are combined.

Conclusion

These Baileys Irish Cream Brownies are a simple way to elevate a classic treat—rich, fudgy, and infused with cozy Irish cream notes that make every bite feel special. They’re easy enough for weeknight baking, impressive enough for guests, and flexible for substitutions if you prefer to skip the alcohol. Try baking a batch this weekend and share the results with family or friends for a warm, delicious moment.

For another delicious take or inspiration, check out Baileys Irish Cream Brownies – Foody Schmoody Blog