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Bailey's Irish Cream Brownies

Source: Found on Pinterest

If you like to drink Bailey's Irish Cream, you will love these brownies.

Ingredients

  • Brownie Layer
  • 1 c. unsalted butter, softened
  • 8 oz. semi-sweet or dark chocolate chips (mini chips work well)
  • 2 c. white sugar
  • 4 large eggs
  • 2 t. vanilla extract
  • ¾ c. cocoa powder, sifted
  • ¾ c. unbleached all-purpose white flour
  • ½ t. salt
  • Bailey's Buttercream Frosting
  • ⅔ c. unsalted butter, softened
  • 2-1/2 c. powdered sugar
  • 3-4 Tbls. Baileys Irish Cream
  • Chocolate Ganache
  • 8 oz. semi-sweet or dark chocolate chips (mini chips work well)
  • ½ cup Baileys Irish Cream

Instructions

BROWNIE LAYER

Line a 9x13 inch cake pan with parchment paper, leaving an overhang around the sides.

Add the butter and chocolate to a large heatproof bowl and microwave for 1-minute intervals on medium power, stirring between each, until melted and smooth. Or cook on stove top on very low heat, stirring constantly.

Remove from the microwave or stove top and whisk in the sugar.

Whisk in the eggs 1 at a time, followed by the vanilla extract.

Gently fold in the cocoa powder, flour and salt.

Pour the batter into the prepared pan and bake at 350 degrees for 32-35 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.

Cool brownies completely before frosting.

BAILEY'S FROSTING

In a large bowl, beat the butter until soft.

With the mixer on low speed, beat in about ½ cup powdered sugar, followed by 1 tablespoon Bailey's. Repeat the process until the desired sweetness and Baileys flavor is reached. The frosting should be thick.

Frost the cooled brownies, trying to make the top flat and smooth. Then place the brownies in the fridge for 20 minutes.

BAILEY'S CHOCOLATE GANACHE

Place chocolate chips in a glass bowl.

Heat the Bailey’s in a small saucepan on the stove to almost boiling (stir constantly). Remove pan and pour the hot liquid over the chocolate chips. Let sit for 2 minutes.Whisk until smooth.

*If the chocolate isn't quite melted, microwave on medium power (not high) for 30 seconds or use the Melt feature on your microwave and whisk.

Pour the chocolate over the brownies and spread to smooth. Place in the fridge to harden until firm.

To slice the brownies, remove the pan from the fridge and lift the brownies out of the pan using the overhang of the parchment paper. Place on a cutting board and slice with a sharp knife. Always cut cold brownies for a smooth cut.

NOTE: Recipe can be halved and made in a 9x9 or 9x9 inch pan. The bake time for the brownies will be about the same.
Semi-sweet chocolate can be replaced by 50-70% dark chocolate. Do not use bittersweet chocolate.