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.
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Servings: 9 servings
Equipment
- Mixing Bowl
- 9x9 inch Baking Pan
Ingredients
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
- 1/2 cup Chopped Walnuts or Pecans Optional mix-in
- 1/2 cup Chocolate Chips Optional mix-in
- Flaky Sea Salt For sprinkling, optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan. Lightly line with parchment if you want easy removal.
- In a mixing bowl, combine the melted butter and sugar until well mixed. Whisk for about 30 seconds until smooth and slightly shiny.
- Add the eggs one at a time, mixing well after each addition. Beat until the mixture is uniform and a bit lighter in color.
- Stir in the Baileys Irish Cream. Mix gently until fully incorporated; the batter will become silky.
- In a separate bowl, mix together the flour, cocoa powder, salt, and baking powder. Whisk to remove lumps and evenly distribute the leavening.
- 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.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula. If using mix-ins, fold them in before pouring.
- Bake for 20-25 minutes, or until a toothpick comes out slightly moist but not wet. Start checking at 18 minutes to avoid overbaking.
- Let it cool before cutting into squares and serving. Cooling helps the brownies set for clean slices.
Notes
For a non-alcoholic version, replace Baileys with 1/2 cup whole milk plus 1 teaspoon vanilla extract.