Description
These Baileys Brownies combine the rich, fudgy texture of classic chocolate brownies with the creamy, distinctive flavor of Baileys Irish Cream. Topped with a luscious Baileys-infused cream cheese frosting, this indulgent dessert is perfect for special occasions or when you want to treat yourself to something extra decadent.
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
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Line the bottom of a 9×9 inch baking pan with parchment paper and lightly spray the parchment with nonstick cooking spray to ensure easy removal of the brownies.
- Melt Butter and Mix Base: In a medium saucepan over medium heat, melt the 10 tablespoons of unsalted butter until completely liquefied. Remove from heat and whisk in the granulated sugar, cocoa powder, Baileys Irish Cream, and kosher salt until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Whisk in the eggs, one at a time, followed by the vanilla extract, until fully incorporated and the batter is smooth.
- Incorporate Chocolate Chips and Flour: Fold in the semisweet chocolate chips and then the all-purpose flour. Mix gently just until the flour is incorporated, being careful not to overmix to keep the brownies tender.
- Bake the Brownies: Spread the batter evenly into the prepared baking pan. Place the pan in the preheated oven and bake for about 22 to 25 minutes. Check doneness by inserting a toothpick into the center; it should come out almost clean with a few moist crumbs.
- Cool the Brownies: Remove the pan from the oven and place on a cooling rack. Allow the brownies to cool completely in the pan for at least 1 hour before frosting to ensure the frosting doesn’t melt.
- Make the 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 3 minutes. Scrape down the sides of the bowl as needed to ensure an even mix.
- Add Powdered Sugar Gradually: Reduce the mixer speed to low and gradually add the powdered sugar, scraping the bowl occasionally, until it is fully incorporated and smooth.
- Add Baileys and Whip: Add the tablespoon of Baileys Irish Cream to the frosting and beat on low speed until combined. Then increase the speed to medium and beat for 1 to 2 minutes until the frosting is light, fluffy, and spreadable.
- Frost and Serve: Carefully invert the cooled brownies onto a cutting board. Evenly spread the Baileys cream cheese frosting over the top. Cut into 16 equal squares. Store any leftovers in the refrigerator for up to 3 days.
Notes
- Ensure the brownies are fully cooled before frosting to prevent the frosting from melting and becoming runny.
- You can substitute Baileys Irish Cream with any other Irish cream liqueur if needed.
- For a stronger chocolate flavor, use dark cocoa powder instead of regular cocoa powder.
- To make cutting easier, chill the frosted brownies for 30 minutes before slicing.
- Store brownies in an airtight container in the refrigerator to maintain freshness and frosting texture.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 290
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
