BAILEY’S IRISH CREAM BROWNIES RECIPE
Decadent Bailey’s brownies for cozy nights
These Bailey’s Irish Cream brownies bring a fudgy, chocolate-forward bite with a whisper of liqueur that warms the aroma and softens the crumb — perfect for small gatherings or a quiet night in. One practical tip: let the brownies cool completely in the pan so the center sets and you get clean, glossy squares when you cut them. If you’re planning a full menu for a relaxed evening, consider pairing with easy weeknight mains like the best 11 creamy pasta recipes for quick dinners for a comforting finish.
Why these brownies deserve a spot in your baking rotation
They’re fast to pull together, use pantry staples, and the splash of Bailey’s softens the chocolate’s edge for a sophisticated, adult-forward dessert. The texture lands between cakey and fudgy depending on baking time, so you can tweak it for your preference without changing the ingredient list.
What home bakers appreciate most about them
Highlights at a glance
- Rich chocolate flavor with a subtle Irish Cream finish
- Simple method: melt, mix, fold, bake
- Great for making ahead — flavors deepen after a day
- Crowd-pleasing for parties and holidays
- Easy to scale up or down for pan size
A simple workflow for perfect bars
Start by preheating and prepping your pan. Melt the butter and whisk in sugar while it cools slightly, then add eggs and vanilla to create a glossy, cohesive base. Whisk the dry ingredients separately, fold them into the wet mix until just combined, then stir in the Bailey’s for flavor and moisture. Bake until a toothpick shows a few moist crumbs, cool fully, dust with powdered sugar, and cut.
Prep moves that save time
Measure dry ingredients into a bowl before you melt the butter so you can add them quickly. Line a 9×13 inch pan with parchment with an overhang — it makes cooling and removal effortless. Bring cold eggs to room temperature for smoother incorporation and fewer air bubbles.
What you’ll need
1 cup unsalted butter, 2 cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 1 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup Bailey’s Irish Cream, Powdered sugar (for dusting)
Choosing and swapping ingredients
Use European-style butter for a slightly richer flavor, or regular unsalted butter for the classic profile. For a deeper chocolate note, choose a Dutch-processed cocoa. If you need a non-alcohol option, replace Bailey’s with an equal amount of strong coffee or cream + a teaspoon of vanilla. Use room-temperature eggs for even mixing and to avoid grainy texture.
Step-by-step baking method
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
Melt the Butter: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla extract until well combined.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
Add Bailey’s: Fold in the Bailey’s Irish Cream until evenly incorporated.
Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Serve: Let the brownies cool completely in the pan. Dust with powdered sugar, cut into squares, and enjoy!
Timing and visual guidance to watch for
- Preheat fully — consistent oven temperature is key.
- After adding eggs, the batter should be glossy and slightly thick.
- When dry ingredients are folded in, stop as soon as streaks disappear to avoid a dry crumb.
- Pull the pan at 25 minutes if you want fudgier squares; 30 minutes yields more set, cakier edges.
- Cool fully before cutting to avoid crumbly slices.
How to serve and pair these brownies
Serve warm with a scoop of vanilla ice cream, or plate cooled squares dusted with powdered sugar for a neat presentation. They pair well with coffee or a tall glass of milk, and make a memorable homemade gift when wrapped individually.
Serving ideas
- Top with vanilla ice cream and extra Bailey’s drizzle
- Serve alongside espresso or a latte for an after-dinner treat
- Plate with fresh berries to cut the richness
- Use as a base for brownie sundaes at parties
Keeping, freezing, and reheating
Store baked and cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped squares for up to 3 months; thaw overnight in the fridge or at room temperature. Reheat gently in a low oven (300°F) for 5–8 minutes or in the microwave for 10–15 seconds to revive softness.
Storage reminders
- Cool completely before sealing to prevent sogginess
- Layer with parchment between squares to avoid sticking
- Label frozen portions with date for freshness tracking
Tools and pro shortcuts
A medium saucepan, a rubber spatula, a whisk for dry ingredients, and a 9×13 inch pan lined with parchment are all you need. For extra shine on top, use a metal spatula to smooth the batter before baking. If you’re short on time, melt the butter in the microwave in short bursts.
Extra technique tips
- Melt butter slowly to avoid scorching and maintain flavor
- Gently fold to preserve some air for lighter crumb near the edges
- Use an offset spatula to even out batter quickly and cleanly
- Cool in the pan set on a wire rack for even temperature drop
- If you want a crackly top, beat the sugar and eggs slightly longer after adding
Explore hearty comfort recipes for more make-ahead ideas while your brownies cool.
Flavor twists and diet-friendly swaps
Add-ins and swaps can adapt these brownies: stir in chopped walnuts, swirl in cream cheese before baking, or fold in a handful of chocolate chips. For gluten-free versions, use a 1:1 gluten-free flour blend and monitor texture during baking.
Easy swaps
- Use robust coffee instead of Bailey’s for alcohol-free depth
- Swap half the sugar for brown sugar for a caramel note
- Add 1/2 cup chopped toasted nuts for crunch
- Use coconut oil for dairy-free (flavor will change)
- Mix in 1/2 cup chocolate chips for extra melty pockets
Nutrition per serving (approx.)
Serving size: 1 brownie (1 of 16)
Calories: 272 kcal
Protein: 4 g
Total fat: 18 g
Total carbohydrates: 32 g
Nutrition adjustment notes
Reduce calories by cutting brownies into smaller pieces (24 instead of 16) or swapping half the butter for unsweetened applesauce (texture will be softer). For higher protein, serve with Greek yogurt on the side.
Common questions
Q: Can I make these in an 8×8 pan instead of a 9×13?
A: Yes — bake time will increase; check at 30–35 minutes and expect denser, thicker brownies.
Q: Is the Bailey’s flavor strong after baking?
A: It mellows with heat but leaves a pleasant creamy note; using full-fat Bailey’s gives the most pronounced flavor.
Q: Can I double the recipe?
A: You can double and bake in a larger pan or two 9×13 pans; ensure even baking and check doneness at the lower end of the time range.
Q: How do I get fudgier brownies?
A: Pull them from the oven earlier (25 minutes) and allow a full cool; fudgier centers come from slightly underbaking.
Give these brownies a try
These Bailey’s Irish Cream brownies are a quick way to elevate a simple dessert into something that feels special — give the recipe a go this weekend and share the results with friends and family.
Bailey's Irish Cream Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper.
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Fold in the Bailey's Irish Cream until evenly incorporated.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan, then dust with powdered sugar, cut into squares, and enjoy!
